48-ounce blockscream cheese600 grams in total, at room temperature
1 ½cupsgranulated sugar
1cupsour cream160 grams
1tablespoonpure vanilla extract
¼cupall purpose flour
Preheat oven to 220°. and grease a 9-inch springform pan (grease the sides of the pan as well)
In a medium bowl mix graham crackers with melted butter and cinnamon. Press into pan.
In another bowl mix powdered sugar with cream cheese and milk using a spoon until smooth, and then mix in the eggs one at a time but do not over mix. Mix in milk, sour cream, vanilla and flour until smooth.
Pour filling into prepared crust.
Wrap your pan in 2 layers of aluminium foil and place in a water bath (a bigger pan with 1 inch of water in it) then place in preheated oven.
Bake for 60 minutes, turn the oven off and let the cake cool with door closed for 1-2 hours.
Chill in refrigerator for at least 2 hours before serving (Recommended 6 hours).
Top with your favourite topping (I used cherry pie filling and canned fruits).
* To prevent cracking make sure to grease the sides of the pan before pressing the graham crackers crust.* Make sure that your ingredients are room temperature and are not cold otherwise your cake will be lumpy.* Handmix ingredients.