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Diana Barrios Treviño’s Family Favorite Cheesecake

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Diana Barrios Trevino

Before she was married, Diana Barrios Treviño, San Antonio restaurateur and cookbook author, wanted to please her soon-to-be father-in-law. She took him one of her cheesecakes and he pronounced it good. Now, she makes as many as five cheesecakes every Thanksgiving. (After the recipe, below, check out the instructions for making this cheesecake in cupcake style.)

Family Favorite Cheesecake

24 ounces (3 8-ounces packages)  cream cheese
1 tablespoon corn starch
1 cup sugar
1 tablespoon vanilla
4 eggs

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter

2 cups sour cream (light sour cream works, too)
1 tablespoon vanilla
1 cup sugar

Optional toppings:
Blueberries or strawberries

Preheat oven to 350 degrees.

For the cheesecake: Mix the cream cheese, corn starch, sugar, vanilla and eggs for 30 minutes with an electric mixer.

For the crust: While the batter is mixing, mix together the graham cracker crumbs, sugar and melted butter. Then, line a springform pan with the mixture.  Cool in refrigerator for 30 minutes. (Diana likes to just put crust on the bottom of the pan and just a little edge up the sides, as her family likes it that way, rather than crust all the way to the top of the pan.)

After the batter has been mixing for 30 minutes, pour it into the springform pan lined with the crust. Bake at 350 degrees for 45 to 50 minutes.  Put a knife into the cheesecake to test for doneness —if knife comes out clean it is done.

For the topping: Mix together the sour cream, vanilla and sugar for  5 minutes.  When cheesecake has baked and cooled for a few minutes, pour Topping over the top of the cheesecake. Smooth with a spatula. Put back in the oven to bake 5 minutes, so the topping can set.

Remove from oven and let cool.

Refrigerate overnight. When ready to serve, remove ring around springform pan and cut into slices. Top with strawberries or blueberries, if desired, when serving.

Makes 1 large cheesecake.

From Diana Barrios Treviño

Cheesecake Cupcakes

Follow all instructions as above. But line muffin tin with paper cupcake liners and spoon in some of the crumb crust into each cupcake well. Press down to make a firm little crust. Spoon the cheesecake batter into the cupcake liners so that they are about 3/4 inch from the top (leaves some room for the cheesecake to rise, and for the topping.)  Bake at 350 degrees. These will not take as long to bake, so check them after about 15 – 20 minutes for doneness. Take them out and let cool slightly, then smooth on the topping and put back in the oven for 3 minutes to set the topping.

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