Friday, April 6, 2012


Don’t be fooled there is nothing healthy about cheesecake. But it sure is delicious and there is nothing wrong with having something sinfully delicious every once in a while, is there?

I’ve been making this cheesecake recipe for years and it is without a doubt one of my personal favorites, as far as cheesecake goes. I’ve included a sour cream topping which goes very nicely with it but have also made it with several different types of topping, blackberries, cherries, drizzled chocolate, so have fun with it!

What You’ll Need:

2 lbs cream cheese, set a room temperature until softened
4 eggs
2 Tablespoons vanilla
Box of graham crackers or vanilla wafers
½ cup whipping cream
A few drops of lemon juice
1 ¾ cup sugar
1 stick of butter, melted

What You’ll Do:

Using your food processor, gring half the box of graham crackers (I will often use more because I like a thicker crust). Combine melted butter and graham cracker crumbs into the bottom of a 12 inch springform pan.

Beat eggs, vanilla and whipping cream into the softened cream cheese. Then add lemon juice and sugar. Beat until smooth. Pour into springform pan and bake in a water bath at 300 degrees for 2 hours. Then turn oven off and let sit for 1 hour. Remove the cheesecake from oven and add sour cream topping (recipe to follow).

Sour Cream Topping

What You’ll Need:

1 cup sour cream
1 teaspoon vanilla
1 Tablespoon sugar

What You’ll Do:

Mix ingredients together and spread over the top of the cheesecake while still in the oven. Let sit in the oven for another 5-10 minutes.

Remove cheesecake and let cool in the pan on a rack. Use a knife to go around the edge before removing the outside of the springform.


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