I wanted very much to have a cheesecake recipe I could call my own. So I scoured recipes online, in books, and from television, and I created my own. The result is a creamy, delicous cheesecake your friends and family will enjoy.
Don’t let the number of ingredients stop you from making this. It’s worth the little bit of time and effort.
For this recipe you’ll need:
Crust:
2 cups (1package) graham crackers, crushed (Just use a rolling pin)
1 stick (1/2 cup) butter, melted
¼ cup sugar
¼ tsp. cinnamon
¼ tsp. allspice
1/8 tsp. nutmeg
Filling:
4 (8 ounce) packages cream cheese, at room temperature
1 cup granulated sugar (Baker’s Sugar is best)
¾ cup Sweetened, Condensed Milk
4 eggs, at room temperature
1 cup sour cream
1 ½ Tablespoons Pure Vanilla Extract
¼ cup All-Purpose Flour
Topping:
1 cup sour cream
3 Tablespoons granulated sugar
1 tsp. Pure Vanilla Extract
For serving:
½ package White Chocolate Chips or chunks
Fresh raspberries
1 bag frozen raspberries
½ cup sugar
To make the crust:
Preheat oven to 325 degrees-350 degrees
Crush graham crackers and mix with spices and melted butter. Press into the bottom and slightly up the sides of a BUTTERED 9-inch spring form pan. Bake for 10 minutes. Allow to cool.
To make the filling:
Preheat oven to 325 degrees.
In a large bowl, mix cream cheese and sugar.
Add milk then eggs, one at a time and mix completely.
Mix in the sour cream, vanilla and flour.
(Don’t overmix—just get it combined)
Before you pour it into the spring form pan, re-butter the sides of the pan. Cover the bottom of the pan with TWO layers of aluminum foil to avoid water seeping in during baking.
Pour the mixture into the cooled crust. Place the spring form pan in a roasting pan and fill with an inch of very hot water.
Bake in preheated oven for 55 minutes (or until cheesecake is mostly set but not quite). Combine the Topping ingredients (sour cream, sugar, vanilla) and carefully spread over the top of the cheesecake. Turn oven up to 350 degrees and bake for 10 minutes more.
Turn off the oven and let the cheesecake sit in the oven with the door closed for 2 hours.
Melt the white chocolate and drizzle it over the cheesecake in a zig-zag pattern. (You can melt it in the microwave and put it in a plastic baggie. Cut the tip off and pipe the melted chocolate on).
Cover the pan with foil and refrigerate for several hours (overnight works best).
To serve:
Bring frozen raspberries and ½ cup sugar to a boil in a medium saucepan. Don’t walk away from the pan! Let it boil for about 20 minutes. Strain the sauce over cheesecloth if you wish to remove the seeds.
Cut the cheesecake into individual servings. Garnish with fresh raspberries and drizzle with raspberry sauce. A sprig of mint may be added for visual appeal.
Enjoy!
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