Cheese cake is easy to make and it is the perfect dessert to accompany many types of meals. This rich creamy cake with moderately sweet taste can be topped with pie filling or fresh fruits to add some tartness.
3 Tablespoons butter
1-1/2 cups Graham cracker crumbs
24 ounces cream cheese
3 large eggs
3 Tablespoons sour cream
1 Tablespoon all purpose flour
3 teaspoons vanilla extract
1/8 teaspoon salt
1 cup Sugar
Preheat oven to 300°F. Cover the bottom of a 9-inch spring-form cake pan with foil, and grease the bottom and sides with butter.
In a small skillet, melt the three tablespoons of butter and mix with the cracker crumbs. Press the crumbs against the bottom and sides of the spring-form pan with a rubber spatula to create the crust.
In a mixing bowl, beat the cream cheese and sugar until smooth. Add the sour cream, eggs, flour, vanilla extract, salt and continue beating until homogeneous. Do not overbeat because this adds air that can cause the cake to crack later. Pour the batter into the crust and place the cake pan in a 300 degree oven for one hour. Turn off the oven and allow the cake to cool in the oven for at least 45 minutes. The low baking temperature and slow cooling helps to prevent cracking. Take the cake out of the oven and let it cool for several hours until it is at room temperature. Refrigerating the cake overnight makes it easier to slice. Release the side of the spring-form pan and transfer the cake to a serving platter. Top each slice with cherry pie filling or fruit preserves.