Touch the Sky!
I love cheesecake but like most of you, unless you’re going to the cheesecake factory to purchase a nice big slice of cheesecake, side-note: I love the cheesecake factory, I think I have pretty much tried every item on the menu, best turkey burger and grilled cheese I have ever tasted.
OK back on the subject, oftentimes we purchase cheesecakes that are limp, little, sunken in, just plain too small to be considered a cheesecake.
Well I have found the solution, Mile High Cheesecake it’s everything most store bought cheesecakes could only dream to be, it’s tall, not sunken in, not cracked, flavorful, rich, creamy, just plain, yum! If you don’t believe me, try it for yourself, but watch out, it’s addicting!
I like a lot of crust, this is why I made a double crust recipe to bring the crust up the sides. Using the back of a measuring cup makes this so easy to accomplish.
Pure beauty is what I say!
Mile High Cheesecake
adapted from Food for A Hungry Soul
8 oz. graham crackers, crushed finely
5 tbsp. butter, melted
3 tbsp. sugar
Crush graham crackers, add butter and sugar and mix well.
Preheat oven to 350 degrees
Butter spring form pan or spray with nonstick cooking spray. Place crust mixture in pan and with the back of a measuring cup, tap mixture on the bottom and up the sides of the spring form pan.
This is enough mixture to go halfway up the sides of the pan. Bake for 13 minutes, set aside to cool.