Cheesecake
No water bath needed, no leaky spring form pans. Make it easy, make it fabulous with the Large Round mold from bon COOK. Delicious results every time!
Wondering how to unmold it? Visit my video page to see. Videos — BonMagic
Crust
2 cups crushed graham crackers
½ teaspoon cinnamon
½ cup butter, melted
Filling
3 8 ounce cream cheese packages, softened
1 cup sugar
2 Tablespoons flour
1 teaspoon vanilla
3 eggs
¼ cup milk
Preheat oven to 300 F and place Large Round mold on Perforated Baking Sheet.
For crust, combine crushed graham crackers, cinnamon and melted butter. Push mixture into bottom of Large Round mold.
In mixing bowl, combine cream cheese, sugar, flour, vanilla and beat until fluffy. Add eggs to mixture and mix until just combined. Mix in milk. Pour mixture over prepared crust.
Bake at 300 F for 60-70 minutes. Middle will be slightly jiggly in the middle. Cool for one hour on counter then chill in refrigerator for at least four hours.
Top with whipped cream, berries, drizzle of caramel, etc.