"Of course you can have the recipe dear brother. I was using what I had on hand to decorate it. It's great to use the ripe berries found in the garden now late in the summer". She tucked the written recipe into his paws and smiled to him. "Thank you! Now can I have another slice please?" Rubus said.
15 digestive crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup whole milk
1 cup full fat 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.
Decorate top with raspberries or fruit and berries to your desire.
If you like to make the non edibel variation of polymer clay please click on this link: