The best cheesecake ever!
As you are no doubt aware, I never post recipes here. So I don't know if I've offered this one before, and I'm irritated that I didn't think to do so until it was too late to be of use this Thanksgiving. But this recipe comes from one of those self-made company recipe books from decades, ago, the kind that company men's wives all submitted their favorites to and someone typed up and bound inexpertly and my mother still has somewhere. I have the recipe on a scrap of paper, because it's really simple.
This cheesecake is not a New York style cheesecake, and in fact I prefer it to any other cheesecake I've ever had. It's not dense and dry, but creamy and cheesy. And the sour cream topping adds something lovely. So here you go: cheesecake that many of my non-cheesecake-loving friends have enjoyed.
Creamy Cheesecake (makes two)
Filling Ingredients
2 8 oz cream cheese (for a lower-fat version, mix 1 regular with 1 non-fat, I can barely tell the difference)
1 cup sugar
3 eggs
1 tsp vanilla
Preheat oven to 350. Mix ingredients until creamy. It's okay if there are specks of cream cheese in the batter--they'll melt out. Be careful not to mix until egg whites start foaming, because it won't cook right. Pour into two standard-sized crusts, either homemade or storebought. I prefer shortbread, but graham is good, too. Bake for 30 minutes or until top is firm, but not yet brown. Cool.
Topping Ingredients
1 cup sour cream (again, substitute low fat if you prefer, since you're mixing in sugar and baking it's not a big deal)
4 Tablespoons sugar
1 tsp vanilla
Mix ingredients and pour over cool cheesecakes, spreading evenly. Bake at 350 for ten minutes.
Cool and refrigerate for a few hours, and you're good! Whenever I make this I end up eating it for every meal, it's horrible.
So that's it! I hope someone tries this out and enjoys it--it's one of the only things I make and it'd be great to spread it around a little.
This entry is also posted at http://my-daroga.dreamwidth.org/270725.html. Feel free to comment wherever you want.
This cheesecake is not a New York style cheesecake, and in fact I prefer it to any other cheesecake I've ever had. It's not dense and dry, but creamy and cheesy. And the sour cream topping adds something lovely. So here you go: cheesecake that many of my non-cheesecake-loving friends have enjoyed.
Creamy Cheesecake (makes two)
Filling Ingredients
2 8 oz cream cheese (for a lower-fat version, mix 1 regular with 1 non-fat, I can barely tell the difference)
1 cup sugar
3 eggs
1 tsp vanilla
Preheat oven to 350. Mix ingredients until creamy. It's okay if there are specks of cream cheese in the batter--they'll melt out. Be careful not to mix until egg whites start foaming, because it won't cook right. Pour into two standard-sized crusts, either homemade or storebought. I prefer shortbread, but graham is good, too. Bake for 30 minutes or until top is firm, but not yet brown. Cool.
Topping Ingredients
1 cup sour cream (again, substitute low fat if you prefer, since you're mixing in sugar and baking it's not a big deal)
4 Tablespoons sugar
1 tsp vanilla
Mix ingredients and pour over cool cheesecakes, spreading evenly. Bake at 350 for ten minutes.
Cool and refrigerate for a few hours, and you're good! Whenever I make this I end up eating it for every meal, it's horrible.
So that's it! I hope someone tries this out and enjoys it--it's one of the only things I make and it'd be great to spread it around a little.
This entry is also posted at http://my-daroga.dreamwidth.org/270725.html. Feel free to comment wherever you want.