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Cuisinart DLC-5 7-Cup Capacity Food...

FRENCH CHEESECAKE

Serves 12

Crust:
1 3/4 cups Graham cracker crumbs
1/2 cup butter, melted
2 tablespoons sugar

Filling:
1 cup sugar
4 8-ounces cream cheese, softened
2 eggs
1 teaspoon vanilla
2 tablespoons cornstarch
1 cup sour cream


Preheat oven to 325 degrees.
Combine the crust ingredients. Mix well. Press onto bottom and sides of a greased 9 inch spring form pan.
Chill in while preparing filling.
In a mixing bowl, beat cream cheese, sugar until smooth and light. Beat in eggs, vanilla and cornstarch, just until blended. Stir in sour cream.
Pour mixture into prepared crust and bake 30 to 40 minutes. Cool. Refrigerate.
Remove sides from pan. I cover the cheese cake with sliced fresh strawberries, raspberries, cherry pie filling, and other seasonal fruit.
Note:
This cheese cake can become a chocolate marble cheese cake. Melt 3 ounces semi-sweet chocolate. Stir in 4 tablespoons of the cream cheese mixture.
Pour the cream cheese mixture into prepared crust. Swirl in the chocolate mixture. Bake as indicated above.

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