Let it sit without stirring for 2 minutes. Maybe a 6 springform pan? In a medium bowl, combine jam and 1 tablespoon water. Quick question- when I first mix the cream cheese with the sour cream/sugar before the eggs go in, what hand mixer speed should I use? It should eat moist, as if you wouldnt need a drink. Never had any issues with bottom sticking. Hi Anne! Do I need to change anything (temperature, baking time, etc)? LOVED this cheesecake. I even made a keto friendly version. Ive made other cheesecake recipes and I love yours the most. Beat in the sugar, egg, vanilla, and lemon juice until completely combined and smooth, about 2 minutes. Allow the pan to cool slightly before carefully removing it from the Air Fryer basket. I followed the recipe exactly as written and it was PERFECT. The BEST recipe out there! Beat on medium until creamy. Lock the lid of the Instant Pot in place, and turn the valve to 'SEALING.'. I always take my cream cheeses out of the box and flip them every 30 mins and move them because the counters get cold underneath them. I halved it to use with a 6 pan and came out perfect and super delicious! And something that doesnt leave enough leftovers to feed an army. Add sour cream and vanilla; mix well. It turned out beautiful! Add in egg, sugar, lemon zest, juice and vanilla. My husband doesnt like traditional cake for his birthday so I made this cheesecake and it was a hit. Also, be diligent in scraping the sides of the bowl. Pour hot water into the pan, making sure it is about 1" in depth. Add the sugar and let it mix in completely before adding the eggs one at a time. This is the BEST EVER.thank you and thanks to all of you out there sharing your cheesecake experiences. These dishes and desserts are perfect for date night and Valentines Day next week. Can it be made lower fat with low-fat cream cheese and sour cream? Preheat oven to 325F/163C. Pour over the 2 crusts. Watch how to make this recipe. Sallys baking addiction is the best, ive been using all you recipes each time I want to make a new cake recipe, im guaranteed excellent results. Bonus points for this recipe not needed a water bath. Step 2: Make the Cheesecake Filling Stir very soft cream cheese together with the granulated sugar. In medium bowl, stir together graham cracker crumbs, sugar, salt and butter until evenly moistened. It might well have been the best cheesecake Ive ever had. Did you seriously just ask if you could make cheesecake without cream cheese? See step #7 for baking times. If there are a few small lumps, try to fold in using the rubber scraper. Let us know if you give it a try! Press the crumb mixture onto the bottom (but not the sides) of a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. Press into the pan and bake for 8 minutes. Yum! Since this recipe does not call for a water bath, no foil is needed! Remove cheesecake and let cool on a wire rack for 1 hour; run a paring knife around the edges. Also the knife trick for cutting is a game changer! Ingredients: 14 (cheese .. cream .. eggs .. extract .. flour .. peel .) Bake for 30 minutes at 325 degrees. I made it for my boyfriends birthday and he said it was one of the best he has ever eaten. Scrape the sides really well to ensure a very smooth batter. Spread the cheesecake filling evenly over the prepared crust. Omg, it is the best cheesecake recipe!!!! In a food processor, crush the Oreos till they become a fine crumb. You could try adding just a bit more lemon juice, but we caution against adding too much for fear that the cheesecake wont set properly. Let set in the refrigerator for about 1 hour. Thank you thank you thank you! Nope, none of those things are required or necessary for this recipe. Place a large roasting pan in the oven on the middle rack. Vanilla and a squeeze of fresh lemon add just enough flavor. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Thank you so much for asking. Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. You can definitely halve the recipe, but Im not quite sure what size baking pan you would use. Immediately place the cheesecake on the center rack. Thank you for the AWESOME recipe! Line sides of pan with 4-inch-high strips of parchment and butter parchment. The perfect mini cheesecake is within reach! HubPages is a registered trademark of The Arena Platform, Inc. Other product and company names shown may be trademarks of their respective owners. Line a 9-inch springform pan with two large crisscrossed sheets of parchment paper, pleating and pressing the parchment into the bottom edges of pan so that it extends straight up (not folded down) a few inches above the sides of the pan. Mix the graham cracker crumbs and the melted butter in a medium bowl, then pour this mixture into the prepared pan. I made the entire recipe for it and had a little extra after the cheesecake was gone. Make sure to give it a day to cool! Preheat oven to 350 degrees Fahrenheit. Ive made this recipe twice (third time is in the oven right now) and my tip to avoiding cracks is after the 30 minutes with the oven off, take the cheesecake out briefly and run a knife around the edges. I have been making cheesecakes my whole life and this is the first one that did not crack. Bake at 350F for 10 minutes. Preheat oven to 325F (163C). What is the purpose of pointing out someones spelling mistake? Made this today and used greek yogurt in place of the sour cream. I mean, maybe it will but I have tested this recipe as written so you can have success with this recipe as written. Otherwise exactly followed the recipe. Thanks in advance! Alternatively, you could top the finished cheesecake with lemon curd. I want to do 1/2 cr.cheese and half Ricotta. Even received a compliment from my big brother which never has happened lol. All the specific directions for this cheesecake recipe are in the recipe card below. Its thicker, sturdier, and more solid and should be OK to make cheesecake. Best cheese cake ever! I tried this for the first time back in April during the pandemic lockdown and it was great. Bake 7 minutes. Help! To make your 7 inch cheesecake recipe, first combine the crumbs and butter then pat it into the bottom and up the sides of your springform pan to form a crust. Theyre cooling now. Prepare the Cheesecake Filling: SO GOOD. How do you make cheesecake without cream cheese. Preheat the oven to 350F. You should see them popping on the surface as you tap the bowl. Follow my directions and it is simply fail-proof! Couldnt have turned out any better. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. I think when you cut into a cheesecake, it should look as if it has a crumble to it but should stay together when you cut smaller pieces off with a fork. After your fully baked cheesecake has come to room temperature, refrigerate covered for up to one week. This is the kind of dessert we all love eating: creamy, thick, and rich cheesecake thats not overly sweet with acrazy thick and butterygraham cracker crust. Set aside. Perfect for beginners like me. Excellent recipe producing excellent cheesecake! If you use this recipe, put some parchment paper down first. Stir very soft cream cheese together with the granulated sugar. Scoop the mixture into a 9-inch springform pan and firmly press it down into one even layer. Very smooth and creamy, people were saying it was the best cheesecake theyve ever had!!! Hi Kris, we havent tested it but dont see why not. I love this recipe. Add the peanut butter and granulated sugar. Ive made it several times with consistent results each time. I agree. Divide the batter in halfshould be about 1 cup per cheesecake of batter. Should I use the same quantity of digestives as graham crackers? I tried using exact cook times and imo they tasted overdone. She has 2 others as well, both of which focus on small batch baking and cooking. Add in the brown sugar and granulated sugar and beat until incorporated. With a classic creamy filling and buttery crust, these mini classic cheesecakes are perfect for splitting with a special someone or indulging your sweet tooth. That said, the only tricky part was guesstimating the cook times for each temperature setting (I did not alter temps! 1. When the cheesecake is done, I add the topping then bake an additional 5 minutes. Place a large metal baking or roasting pan (I usually use a 913-inch baking pan do not use glass) on the bottom rack of the preheated oven. I did have one question though, I dont have issues with the filling and I have made this twice, but my crust is always so hard, what could I do better? Laurens right! I really want to try this but nowhere in the past do I see how long to bake it for. Prepare the water bath: Turn the oven down to 320F. Press the graham cracker mixture into the prepared pan. Hi Lorrie, same temperature, but the bake time is usually just a bit longer for glass pans. Will be very full! The pointers given in the article how to make a perfect cheesecake are really helpful. Most amazing recipe ever, everyone I made it for said it was the best cheesecake theyve ever had (and theyre picky)!! Add eggs or egg substitute in parts, mixing on low speed until blended. The hardest part is keeping track of the different timings while baking. Could you (or someone) tell me if you used the same temps & times as for the springform? Thanks! Set aside. I followed this recipe exactly how it is written and it came out absolutely perfect!!! (for the work family tomorrow) The first time was last week and it was perfect. Hi Lauren. Enter 27 minutes, and make sure 'KEEP WARM' is off. This is a small step, but makes a big difference. Did you make any changes to the recipe? Did you find a successful adjustment? 3. Thanks for a great recipe! If you bake it in a smaller pan is the bake time the same? No one cared that the slices were not picture perfect because it tasted so good. Ive never had any cracks whatsoever and my moms cheesecakes are always a little dry and always crack. Or so I thought. I'm Lauren--a professional recipe developer who spends countless hours perfecting recipes so you can know with confidence that what you see is exactly what youll get. I followed your recipe exactly and it turned out perfect. I am wanting to try it as minis as well. In my experience muffin pans need less time in anything Ive ever baked, try it for science! Recommend using muffin cup liners with just a sprinkle of graham crumbs on the bottom (no sugar or butter added, just the crumbs). This time it was requested with a strawberry topping. Im wondering if you still put the 1/2 cup of sour cream in the filling in addition to your sour cream topping? And so worth the time! I used gluten free chocolate chip cookies for the crust and it is 100% the best cheesecake Ive ever made. Gently stir the chocolate and cream together with a whisk or heat-proof spatula until completely smooth. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides. Thank you Lauren for this recipe!!! Once eggs are incorporated turn mixer off. I added a little more butter than her original recipe because mine was pretty crumbly. I would encourage you to thoroughly read the recipe and try again! Press crumb mixture into bottom and about 1 inch up side of pan. You will need 4 packages of cream cheese for this cheesecake recipe. Once the cheesecake is at room temperature, you can cover and refrigerate until completely chilled. Bake for 7 minutes in a 350-degree oven. Your recipe calls for a 9 x 5 in loaf pan. Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes. Her recipe (see link) makes 4, and her suggestion is to make 4 different ones, which would be a great idea as well. Add the sour cream and mix until just combined. Place in the fridge while you make the cheesecake. I have never made a cheesecake before. This is my second time to make this cheesecake. Cover; place into the refrigerator for 6 hours or overnight. Followed the recipe to a T! Pour into prepared loaf pan and using medium pressure, press the crust mixture down with your hand so its compact in the pan. This recipe is AMAZING. No jiggly questionable center. Bake 25-30 minutes or until cheesecake jiggles slightly in the middle when shaken. I just made this it is still cooling in the oven and it cracked any suggestion on why , There is a BLOG and a recipe read the recipe step 7 325 for 30 250 for 45, What can I use instead of graham crackers? It totally sucks. Hi Brenda, a 7 inch springform pan should be just about the right size, but we havent tested it. Add eggs; beat just until blended. Lauren Getting the ingredients together to make another this week. 30 min at 350 and 45 min at 325? I followed the recipe to a T with the exception of thr refrigeration time due to massive time restraints. Make crust: Butter a 9-by-3-inch springform pan. Remove the cheesecake from the water bath. A moderate speed. Is there a substitute for Graham Crackers? Generously coat inside of pan with butter. Check out my No-Bake Cheesecake! I am going to be making this and wanted to know I only have 32 ounces of cream cheese (4 packs of 8oz) I dont have the 40 ounces of cream cheese so I know I have to change the measurements of the rest of the ingredientshow much would all the other ingredients would measure up to? 1st time making a cheesecake, and all I can say is WOW!!! 2023 The Arena Media Brands, LLC and respective content providers on this website. Thank you! I plan to wrap them in foil with no water bath since they are small. For the cheesecake filling: Beat the cream cheese and the sugar on medium for about 2 minutes. I like to dip my knife in water between each slice to get really clean-looking pieces. Silly question: can I halve this recipe and still obtain the same great results? Pour the batter into a cake pan and bake for 30-35 minutes. Do I need to put down parchment paper or wax paper before I do the crust to get it to remove easier from the spring form plate part ? That is the ONLY change I will make, and only because my family likes more crust. You may need to look up low fat recipesSorry to say, She never said it was low fat look up low fat recipes yourself, Low fat things have more water in them so it could be a problem, Ive baked with swerve before and had awesome results with regular cake, so just my opinion, but I think it would probably be fine. First cheesecake attempt. Pour into a 7-inch (18 cm) springform pan, and press to the base and the wall. Followed the recipe exactly with the exception that I used Digestive biscuits (UK cookie brand!) Divide the crust between two 4-1/2-inch spring-form cheesecake pans and press the crumbs onto the bottom of the spring-form pans. Ok, I tried it. Hello Lauren, You dont need to worry about this small ones cracking. 1 (9x2 3/4-inch) round springform pan 1 roasting pan Stand mixer Method Prepare the crust Preheat the oven to 350F. This is a classic cheesecake recipe, so really its all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake. I wouldnt necessarily equate crumbly cheesecake to good cheesecake but I understand the sentiment. And Im not sure a blender would work as this mixture is very thick. Followed the recipe EXACTLY with a little extra mixing to ensure a smooth batter. They bake up quickly in 3 mini springform pans so you can have dessert in no time. For a taller 7 inch Cheesecake, increase recipe by one half the amount and cook for 38 minutes. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Id hate for you to wrap your springform pan in foil only to discover you didnt wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. Downside is I always want more after. Combine the crushed graham cracker crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. Have you tried this before? Pour over crust. Question: how do you keep the top of your cheese and so White and light in color? Step 1 Preheat oven to 475F. I have a great recipe but this one is simpler. This was the very first cheese cake I have ever made. When eggs get whipped, they hold that volume. She said this was the best cheese cake shes ever tasted. The beautiful thing about cheesecake is its a great dessert to make in advance because it stores so well in the fridge. Add the cherry topping just before slicing and serving the cheesecake. Give hers a try if you like cherries and cheesecake. First cheesecake I ever made! I think your cheesecake might crack because either youre cooling it too quickly or pulling it out of the hot oven to add the topping and throw it back in the oven is messing with the temperature too much. So, dont give in to those other online recipes that call for water baths. . If I made this in a circular 6 inch springform cake pan, what would the bake time and temperature be? You are welcome to try! Try it and tell us how it is!! There were no cracks and it tasted delicious! First time ever making cheesecake and it turned out perfect!! Looking forward to making this again, but full portion next time. Ingredients 1 1/2 cups graham cracker crumbs 6 tablespoons butter, melted 6 Inch Cheesecake Recipe Yield: 4-6 servings Prep Time: 20 minutes Cook Time: 1 hour 15 minutes Chill Time: 4 hours Total Time: 5 hours 35 minutes Looking to bake a small cheesecake? It taste awesome. We loved this cheesecake! She said it was even better than any weve had in restaurants,and I agree! Made your recipe and it was delicious! So I made a strawberry glaze and mixed in the syrup before baking with a toothpick and will put the remaining glaze (with chunks of berries) on top after the baking has finished. No cracks. Preheat oven to 400 degrees F (200 degrees C). 1/2 cup ground granola crumbs mixed with ground hazelnuts (note below), 1 1/2 tablespoons butter or margarine melted, 1 1/2 packages (8 ounces each) of non-fat (Neufchatel) cream cheese, softened, 6 tablespoons egg (or 6 tablespoons of egg substitute), 1/8 cup (2 tablespoons) sour cream (I used nonfat), 2 to 3 tablespoons of white chocolate chips. Doesnt affect the flavor by any means but Im wondering what Im doing wrong. This came out delicious! I halved the recipe since it was just for my husband and myself, and used Greek yogurt instead of sour cream, and it still tasted delicious! I followed this recipe to a T and guess what? Her down-to-earth, kind nature radiates through her blog and social media. Dont you think that might answer your question? This looks fantastic and I cant wait to try it! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Made this and my bottom crust stuck to the bottom of the spring form pan, couldnt even scrape it off. Hi Sally, would this recipe fit in a 6 inch springform pan? WOWOWOWOWOW. I havent tested it with low fat ingredients or sweetener. hope to get more recipes from you thank you . This is the best Cheesecake weve ever had! Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Make sure youre using full fat block style cream cheese for this cheesecake recipe. Leave the cheesecake in the oven, prop open the oven door with a wooden spoon, let cool for 1 hour. If youre ok with cheesecake bars, then this is a great option for you. I cut the amount by 16oz though. I had absolutely none of the above, so I decided to just be creative and thought hazelnuts sounded like a great substitute as well as ground-up dry granola. Step 2 In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. You have got to be kidding! Did you use the thicker crust directions in the recipe card notes? I just received a piece of cheesecake from an Italian restaurant tonight and it was nothing to this cheesecake. Should I bake them on a sheet tray. This Crustless New York cheesecake should then be removed from the oven and cool an additional 90 minutes at room temperature. No waterbath method worked perfectly! So nicely described and look mouthwatering. My friend Christina (from the crazy popular and completely delicious blog Dessert for Two) has a new cookbook called Sweet & Simple. She said that it was an indication cheesecake was made properly. Do I need to line the springform pan with parchment paper or spray it with pam/butter? Crust is baking now. Best cheesecake ever. Flipping through the picture-filled book, my eyes immediately landed on this creamy small batch cheesecake. Cheesecake Filling Preheat oven to 350 degrees F Beat cream cheese until smooth. Mix all of the crust ingredients together. So glad you enjoy this one! If so, how? Please respond as soon as possible; it it the 9th and 8;37AM Wednesday. Note: The original recipe calls for 1/2 cup of graham cracker crumbs, chocolate graham cracker crumbs, or chocolate wafer cookies, but you can basically substitute bread crumbs, vanilla wafer crumbs, etc. By the way how does this recipe differ with the one that has sour cream and needs a water bath? Try my pumpkin cheesecake: https://laurenslatest.com/pumpkin-cheesecake/. Wrap the springform pan with one large piece of heavy-duty aluminum foil, covering the underside of the pan and extending all the way to the top. This was my first ever cheesecake and it was so delicious that I cant see how I can ever make another cause I wanted to eat all of it. Add the chocolate flavored dip and whip for 2-3 minutes, until the mixture is light and fluffy. Check the notes for a detailed explanation on how to line it perfectly. Pour the melted butter overtop, then stir until all the crumbs are moistened and have a wet sand texture. I had my stepson assist with this, its my birthday cake. I have made this only one time, very creamy but your time wasnt long enough. Do you bake the crust the same amount of time if you are using Nilla Wafers? Reserved. Please visit our. It was still absolute perfection! Give the cheesecake 6-8 hours, or overnight to completely chill and set. Perhaps this is meant to have a very loose crust like I have here after baking. does anyone know what i did wrong? Like I mentioned above, you only need SEVEN simple ingredients for this recipe. First cheesecake I have ever made that came out literally, PERFECT! It is so good I am making another one this weekend this is my favorite cheesecake by far.. thanks so much.. My 10yr old daughter was craving Cheesecake. The name actually doesnt do this beautiful cookbook justice. Christina, can we change it to *Extra* Sweet and *Extra* Simple? Store the cheesecake in an airtight container in the refrigerator for up to 3 days. I am going to use this recipe but did not want to use the loaf pan. Can I admit its *really* good just with a spoon? Im making it again, second time in 2 weeks, of course it is Xmas, I did because I had a ready made graham cracker crust on hand that I wanted to use. Prepare Mini Springform Pans with vegetable pan spray. Add eggs one at a time until blended. It is the only recipe youll ever need for classic, jaw-dropping, super creamy cheesecake. My tweaks: Add the melted butter and mix until all of the crumbs are moistened. Add the sour cream and vanilla and mix. This is literally the best cheesecake recipe ever. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Prepare Crumb Crust by mixing the graham cracker crumbs, 2 T. granulated sugar and 3 T. unsalted butter. Hello, this recipe looks lovely and Im planning to make it for my husbands birthday. First time ever making a cheesecake and it was absolutely amazing! Totally book-marking this page though thank you Lauren! Hope you enjoy it! Repeat with another sheet of foil for insurance. What's better than cheesecake? Place oven racks in the center of the oven. The cheesecake is phenomenal, especially with a raspberry sauce. Refrigerate 3 hours. I, too, have ruined good cheesecake with a water-bath gone wrong and always thought there had to be a good method for foregoing the whole thing. Wrap the outside of the pan with 3 layers of heavy-duty foil. I havent tried my pumpkin cheesecake with this baking method but you are welcome to try!! I would go 1/4 less then stated above. Followed it exactly, except the crust, reduced sugar by half. I followed the recipe to the letter and the result was stunning..no cracking, no sinking. Preheat oven to 375 degrees. Ive made it three times now (in a month) with three different crusts. Wish I saw this sooner, started my first cheesecake today and not sure if it went well but Ill definitely share how it goes when I try this one next time! I hate making a huge cheesecake for 3 people to enjoy. Set it aside once its smooth and creamy. I subbed cream cheese for neufchatel (- 16 oz) and added the zest of a lemon and 2 tap of cardamom. I have not made cheese cake in a long time ( the last time it did not set all the way through). plus the strawberry sauce and it was delicious!! I have been using another one of your cheesecake recipes and always get compliments. Hi Trina, I decided to bake it in the loaf pan! Bake: Bake the crust for 8-10 minutes, then set it aside to cool. How To Make Easy Cheesecake Blend biscuits into a fine mixture, add butter and mix. I stumbled across your recipe looking for a cheesecake for two. I am gluten free.. the filling was thick i think because a block of cream cheese is a bit bigger in Canada. Step 1. They gave it two thumbs up! Thank you Sally! Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan. Curious to try this recipe with chocolate in the mixture. Thank you Air bubbles can contribute to why cheesecakes crack and we definitely want to prevent that. Thank you! Like I mentioned above, cheesecake is a fabulous make ahead dessert because it stores so so well in the fridge and freezer! Place a large pan filled with 1/2 inch water in oven. There is no need to wrap the springform pan in aluminum foil at any point during this recipe, correct? Try 1/4 cup (4 Tbsp) butter and another 1-2 Tbsp of sugar. I made this today in my 6-inch springform. No cracking ever. Moral of the story? That's 2 pounds. I cant thank you enough for your recipe . A versatile dessert for any time of the year, cheesecake is the perfect blank slate to decorate with just about anything you can dream up. Im sure it would be delicious but I cant guarantee it wouldnt crack. Crack oven door to let cheesecake cool slowly for one hour before removing. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. I use a slightly different recipe than this, but Ive had so many compliments to my own from scratch crust which was super easy to make. I will never ever do a water bath again. No-bake cheesecakes are a really simple treat to make. Thanks for sharing this recipe. Then add the remaining cup and beat into cream cheese. Ill echo the others: this is really the best! In a small bowl, combine wafer crumbs and sugar, then stir in the butter. Splurge and get the springform pan. The Arena Media Brands, LLC and respective content providers to this website may receive compensation for some links to products and services on this website. 1 tablespoon all-purpose flour cup sour cream 1 teaspoon lemon juice teaspoon vanilla extract 2 large eggs Instructions Line the bottom of a 7-inch (18cm) springform pan with parchment paper. Me too, my first one and it was truly amazing. No need for another cheesecake recipe ever! Just spread the cheesecake filling on top of the crust and smooth it out using a spatula or an offset spatula. Not too fast, not too slow. I also decided that since I was already tweaking the recipe, I might as well go all the way, so I threw in some white chocolate chips to add to the New York variation. Set aside. Look online for Mini Cheesecakes. Smooth and creamy and it cut beautifully. I was wanting to try this in a 7in pan , did you just halve the recipe and follow the rest directions as is. The best! I followed the recipe *except* I did cut it all in half since its just far too much cheesecake for us here at home even considering my pregnancy cravings! Here are the ingredients for my classic 9 inch cheesecake, for reference: Crust 2 1/4 cups graham cracker crumbs 1/2 cup butter 3 tbsp sugar Filling 24 oz cream cheese 1 cup sugar 3 tbsp all purpose flour 1 cup sour cream 1 1/2 tbsp vanilla extract 4 large eggs 7 Inch Cheesecakes Step 2: Make the crust. Insert lollipop stick into end of slice.

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