If you have a smaller gathering you can 1/2 the recipe by using 4 packages of cream cheese, 3 eggs, 1 1/4 cups of sugar, a heaping 1/2 cup of sour cream and flour to make a 9" cake. It is still 2 inches tall. I still use the same amount of vanilla and graham crackers for the crust. (I only use 4 1/2 tbls of butter in making the crust). You can add a couple more graham crackers and another tbls of butter to make enough to press against the sides.

Since I last posted on this recipe, I've made this recipe a dozen times and I've pretty well got it down to a science. It does take some practice, especially making sure your cheese is fully incorporated by scraping down the sides often. I have found that Best Choice makes a thicker batter than Kraft Cream Cheese, thus making it a little more dense. I wound up getting an aluminum turkey roasting pan (disposable) for the spring form pan to fit in, and again, make sure you use wide aluminum foil. Otherwise the water bath will leak into your crust. The other thing about spring form pans is there is a top and a bottom to them. If you flip it where the lip is down flat on the surface (the lip is the part that fits in the groove), you can slide the cake after it is baked off the metal bottom and onto a plate. If the lip is up, you are pretty much stuck with the metal bottom for your base. The best way to slide it off is using a large pastry knife, otherwise you can use a couple of spatulas. The reason I bring this up is if you want to share it at a friends house, you may discover your spring-form base is thrown away or your it winds up with knife gouges from slicing on it. Plus it is not easy to dig out of the pan to serve the slices. Everyone I've shared this cake with say it's the best cheesecake they have ever had. I have to agree. But it is temperamental. Don't give up on it if you have issues, it takes practice and these are tips I picked up along the way.

Make sure when wrapping pan in tin foil you seal it around the top of the pan or you can put a separate pan in the oven beside or just below and of to the side of the cheesecake and place the boiling water in that pan.

I've read that if you whip too much air into it while mixing it can cause it to crack during baking.

Habe eben nachgewogen: 12 Grahamcracker wiegen 185 g. Grahamcracker sind vergleichbar mit einfachen Vollkornkeksen. Nur leicht gesüßt, und die ganz klassischen nehmen ohne Zimt, Rosinen oder dergleichen.

You can use almost any semi dry cookie that is not to sweet. Ginger cookies or even a short bread cookie.