Recipes and Tips for making Pie.
- 1 ½ pounds cream cheese, softened
- ¾ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/8 tsp salt
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 2 large eggs
- 1 deep dish pie crust
- Adjust an oven rack to the lower-middle position and heat the oven to 350°F
- Beat the cream cheese on medium-low speed to break it up and soften it, about 1 minute. .Add half the sugar and beat on medium-low speed until combined, about 1 minute. Scrape the bowl.
- Beat in the remaining sugar, flour, and salt until combined, another minute. Scrape the bowl. Add the sour cream and vanilla and beat for a minute. Add the yolk and beat for another minute.
- Add the eggs, 1 at a time, and beat for a minute after each addition, scraping down the bowl as necessary.
- Pour the filling onto the crust and bake until the cheesecake is firm around the edges and barely jiggles in the center, around 50-60 minutes.
- Transfer to a wire rack and cool for 3 hours, then wrap tightly with plastic and refrigerate for at least 3 hours and up to 4 days.
- Unmold the cheesecake about 30 minutes before you want to serve it. Enjoy with a dollop of whipped cream and/or some fresh strawberries.
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