Ok, so I'll try to be helpful here, HAHA! This is my fav. cheesecake recipe. I just made it for my Dad for his birthday tomorrow! --->
"This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!"
Original recipe yield:
1 - 9 inch springform pan
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 7 Hrs 30 Min
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
This is my fav. recipe.. but I'm not sure I posted this in the right spot?!
(Recipe from: http://allrecipes.com/Recipe/Chantals-New-York-Cheesecake/Detail.aspx)
Lizzie, Lizzie, Lizzie, You are 100% correct. Honey is the one food on this God forsaken planet that does not spoil. If your Mom doesn't want the honey, bring it to me and I will give you a fresh jar. Here are instructions regarding crystallized honey:
All pure honey granulates at times. This does not mean that the honey has spoiled. To liquefy, place container in very hot water (not boiling) and let stand until completely liquefied. Refrigeration is never necessary. Refrigeration will cause the honey to crystalize. Hope this helps, remember don't throw it away, I will take it and use it. That is how confident I am.