Cheesecake

• 07 May 2007

This weekend I made a cheesecake for a little luncheon on Sunday. I combined a few recipes and then changed a few things so now it is pretty much a new recipe. I enjoyed it because it wasn't too heavy, as many cheesecakes often are, and had nice texture. I served it with fresh strawberries, but raspberries would be excellent as well.


Crust
:

1 1/2 cups finely ground graham crackers
1/3 c. + 1 tB. sugar
3/4 tsp salt
6 tB. butter (not margarine, smart balance....real old fashioned butter!)

Filling:

(3) 8 oz. packages cream cheese (I like the Original Philadelphia)
5 whole eggs
1 c. sugar
zest of one lemon
1 1/2 tsp. pure vanilla

Topping:

1 pint sour cream (don't be tempted to do lowfat!)
1/4 c. sugar
1 1/2 tsp. vanilla

To make crust: Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.

To make filling: Beat cream cheese with mixer until soft. Add eggs, sugar, zest and vanilla--blend. Pour into cooled crust. Bake at 325 degrees for one hour. Remove from oven and spread with topping. Return to oven and bake for additional 5 minutes. Chill and serve.

2 comments:

jerin said...

I agree that cheesecakes are usually too heavy for me. That means we'll have to give this recipe a try. We'll let you know!

Anonymous said...

It was delicious, Steph! I am making it for my new mother-in-law for Mother's Day! Everyone will love it!

Love, MOM

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