I really don't like cheesecake. It's got a funky texture. It's thick and rich but bland (for my taste-buds). But, there is one cheesecake that I do adore... the one right below.
My aunt would bring this to us every Valentine's Day. She is amazing. She'd make it for all her sibling's families, she is always serving and wanting to be part of our life. With Valentine's day coming up, I thought of her and of this recipe. She actually won't be here this year as she is in Hawaii serving at the Polynesian Culture Center. So it's up to me to make it this year if I want some!
Why do I like this cheesecake? It's creamy. It's doesn't have that spongy texture. It's also got a great flavor with a hint of lemon in the cheesy part and a hint of cinnamon in the crust. Mmm, Mmm!
There's another very similar cheesecake I'll have to share with you sometime if I find it. It doesn't require baking. Woo hoo!
Creamy Cheesecake
Serving size: 12
Calories per serving: 433
CRUST
1 1/2 cups crushed graham crackers
1/3 cup sugar
6 tablespoons melted butter
1/2 teaspoon cinnamon (opt)
FILLING
24 ounces cream cheese softened (room temp)
1 1/4 cups sugar (divided)
2 eggs (room temperature)
1 pint sour cream (room temp)
2 teaspoons vanilla extract (divided)
Topping
1 can cherry pie filling (optional)
Directions:
Mix cream cheese until there are no lumps. Add 1 cup sugar, 1 tsp of the vanilla and the eggs. Mix well but don't overbeat. Pour into prepared crust. Bake at 350 degrees for 15 minutes. Let stand for 20 minutes. Combine sour cream 1/4 cup sugar and the remaining 1 tsp. vanilla. Spread carefully onto pre-cooked mixture. Bake 15 more minutes. Cool, chill and serve. Top with cherry pie filling for added taste and presentation.
This is not a fluffy cheesecake. It is dense, creamy and tangy. It is delicious!
With any cheesecake, the important thing to remember is to have all ingredients at room temperature when you mix it together. This helps to prevent cracks in the top. Also, after baking, the center will still jiggle but should set as it cools. An over baked cheesecake will crack as well.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
- https://grinandbakeit.com/wp-content/uploads/2009/02/cheesecake-heart.jpg
Sydney Hill
Weekly Newsletter Contributer since 2012
