Samara Carth with Crush Sweets stops by Good Day to make a vanilla cheesecake custard. She's also promoting the No Tie Dinner & Dessert Party happening next Saturday at the Frontiers of Flight Museum.
Three 8-ounce packages of Philadelphia cream cheese (softened/room temp)
1 ½ cup granulated sugar & 1 ½ TBS flour
4 large eggs, lightly beaten
2/3 cup sour cream
½ cup buttermilk
2 tsp vanilla extract
Pan Prep: 9" square pan: Use two rectangle pieces of foil, the width of the pan to line the pan and long enough for an inch overhang once pressed into the pan. One piece goes one way, the other piece goes the other way- like an X.
Crust: In a food processor, blend approximately 24 sandwich cookies. You will ultimately need 2 cups of crumbs for the crust, 4 cups if you are using (2) 9-inch square pans. Add 4 TBS of butter to 2 cups of crumbs, blend well with a fork and press into the bottom of your pan of choice.
Beat softened cream cheese on medium/ low for 5 minutes, making sure to scrape the sides. Sift together flour and sugar and add to cream cheese. Add vanilla, add sour cream and buttermilk. Add eggs one at a time and blend on low. Pour Custard into a prepared springform pan or (2) 9-inch square pans lined in foil.
Bake side by side on the middle rack @ 300 degrees for 40 minutes. Let sit at room temperature for 1 hour and place in the freezer overnight. To release cheesecake, let it sit at room temperature for 20 minutes. Use the sides of the exposed foil to lift the cheesecake out of the pan. You can then cut into squares if you choose or serve whole!