CHEESECAKE WALMART RECIPES

Steps:

• Preheat oven to 350ºF (180ºC). Grease a 9-inch springform pan with nonstick spray.
• In a medium bowl, stir together the crushed graham crackers and melted butter until combined.
• Transfer the graham cracker mixture to the prepared pan and use the bottom of a dry measuring cup to press into an even layer.
• Bake the crust for 20 minutes, or until starting to turn golden brown. Remove from the oven and let cool completely.
• In a large bowl, mix together the cream cheese and sugar with an electric hand mixer until smooth.
• Add the eggs, 1 at a time, beating between each addition until incorporated. Add the vanilla and beat to combine.
• Wrap the bottom of the springform pan tightly with aluminum foil. Place a paper towel in the bottom of a large, high-walled baking dish large enough to fit the springform pan. Place the springform pan in the baking dish and pour the cream cheese filling over the crust. Fill the baking dish with hot water until it reaches halfway up the sides of the springform pan, being careful not to splash any into the cheesecake.
• Bake for 1 hour, or until slightly jiggly in the center and set around the edges. Remove from the oven and let cool completely.
• Refrigerate the cheesecake for 12 hours, or overnight.
• Release the springform and transfer the cheesecake to a serving platter. Garnish the top of the cheesecake with fresh berries, then slice and serve.
• Enjoy!

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease a 9-inch springform pan with cooking spray.
• In a food processor, finely ground the Vanilla Wafers (1/2 cup), Graham Crackers (1/2 cup) and Almonds (1/2 cup).
• Thoroughly mix together the nuts, graham crackers, vanilla wafers, and Butter (2 tablespoon) in a medium bowl.
• Pat mixture into prepared pan, pressing firmly into bottom and about 1 1/2 inches up the sides.
• Using a stand or hand mixer, beat the Cream Cheese (24 ounce) on low until light and fluffy. Add the Granulated Sugar (1 1/3 cup) a little at a time and beat until creamy.
• Add Large Egg (5) one at a time, beating until smooth after each egg.
• Add the All-Purpose Flour (1/4 cup), Vanilla Extract (2 teaspoon) and Lemon Juice (2 teaspoon) and mix well. Add the Sour Cream (16 ounce) and beat well. Firmly tap the bowl against the counter to release bubbles from the filling.
• Pour the cheesecake filling into the springform pan, shaking the pan to ensure that the filling is evenly distributed. Cook on the oven's middle rack for 1 hour and 30 minutes, or until firm.
• Remove cheesecake from oven, and let cool completely on the countertop before transferring to the refrigerator to chill for at least 12 hours.
• To make a blueberry compote for a topping, combine the Fresh Blueberry (1 cup), Lemon Juice (2 tablespoon) and Lemon (1 teaspoon) zest in a small saucepan set over medium-high heat. Cook, stirring occasionally, for 5 minutes.
• Add the Corn Starch (1/2 tablespoon) and cook until the blueberries have broken down and the sauce has thickened slightly.
• Serve cheesecake plain, with whipped cream, fresh fruit, or warm blueberry compote.