Cheesecake 2


Cheesecake

Cheesecake is one of my favorite desserts. I’ve been making this since I was a teenager. I never wrote down my original recipe and I have been on the hunt for a good one for the past several years. I saw this recipe over at Mel’s Kitchen Cafe, and I have been hooked since. I have made this quite a few times and it doesn’t ever let me down. I don’t even have to do a water bath, and it still doesn’t crack. (Not that a cracked cheesecake really bothers me).

I love how creamy the cheesecake is. It calls for Lemon Zest, which adds a nice flavor. I’ve tried it without the lemon and it still tasted great.

Ingredients

Crust:

3 Cups finely ground Graham Crackers (about 40 squares)

2 Tablespoons Sugar

1/2 Cup butter, melted

Filling:

2- 8oz Cream Cheese, softened

1 Cup Sugar

3 Eggs

1 teaspoon Vanilla

1 Lemon Zest, finely grated

1 Pint Sour Cream

 

 Process the graham crackers in the food processor until they are finely grated. Add the sugar and mix. Meanwhile, melt the butter and combine together with the graham cracker crumbs. I usually do it in a separate bowl so it is easier to mix.

You can use pre packaged crust, but why would you want to? This is thicker and tastes better.

 

Once the crust is combined and pressed into a spring form pan, set aside and pre heat the oven to 325. In a separate bowl, mix the softened cream cheese until it is smooth. Add the sugar and beat until creamy. Add the eggs, and mix them one at a time. Scrape the sides of the bowl as needed, to combine everything together. Stir in the vanilla and lemon zest. Add the sour cream and mix with a spoon so it is not over mixed. Pour over the crust and bake at 325 for 50-55 minutes. It should jiggle slightly. Cool for 30 minutes and then refrigerate for at least 4 hours before serving.

 

 

Baked to perfection!

 

 

Garnish as desired. I had some Raspberry Jam on hand and tried that first.

 

 

My favorite was a chocolate drizzle. I did about 1/2 cup chocolate chips with about 1/2 tsp coconut oil, and melted that in the microwave, and then drizzled it on the plate and eventually on the cheesecake.

 

 

 Enjoy!

 

Cheesecake

Ingredients

Crust:

3 Cups finely ground Graham Crackers (about 40 squares)

2 Tablespoons Sugar

1/2 Cup butter, melted

Filling:

2- 8oz Cream Cheese, softened

1 Cup Sugar

3 Eggs

1 teaspoon Vanilla

1 Lemon Zest, finely grated

1 Pint Sour Cream

Process the graham crackers in the food processor until they are finely grated. Add the sugar and mix. Meanwhile, melt the butter and combine together with the graham cracker crumbs. I usually do it in a separate bowl so it is easier to mix.

Once the crust is combined and pressed into a spring form pan, set aside and pre heat the oven to 325. In a separate bowl, mix the softened cream cheese until it is smooth. Add the sugar and beat until creamy. Add the eggs, and mix them one at a time. Scrape the sides of the bowl as needed, to combine everything together. Stir in the vanilla and lemon zest. Add the sour cream and mix with a spoon so it is not over mixed. Pour over the crust and bake at 325 for 50-55 minutes. It should jiggle slightly. Cool for 30 minutes and then refrigerate for at least 4 hours before serving.

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