I love cheesecake! Does anyone hate cheesecake? Perhaps those that can't consume dairy. This recipe is from my mother, but I believe it's the universal recipe that is probably on the Philly Cream Cheese boxes.
3 packets cream cheese, room temperature
2 tsp vanilla
3 eggs
1 cup sour cream
1 3/4 graham cracker crumbs
1/3 cup butter, melted
1 1/4 cup sugar, plus a few teaspoons to mix with sour cream
Combine 1/4 cup sugar, butter and crumbs. Press into botton of springform pan. In stand mixer, combine all other ingredients: cream cheese, eggs, vanilla and sugar. If the eggs are small you may want to add one more; 3 small eggs will produce a more dense cake and 4 eggs more fluff to it. Pour into pan and bake at 350 for almost an hour. While it is cooking, mix sugar with sour cream, removed cake, spread sour cream over top and bake for about 5 more minutes. I didn't use a water bath as any minor cracks on the top are covered up by the sour cream. I served this with a raspberry sauce.
1 pint raspberries, pureed in blender
1/2 sugar (or more or less to taste)
1 tbsp champord
1 tsp raspberry jam
Combine everything and stir in sauce pan over stove, allow to come to a boil and reduce slightly. I added a bit of water to thin out. You can strain out the seeds if you want but it was proving too messy for myself so I served it with the seeds, which was fine.
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