My signature cheesecake made with an old-fashioned graham cracker crust, and a few other ingredients in just the right proportions. Creamy and not too sweet.
¼cupconfectioners sugar. also called powdered sugar
2eggs
1cupnonfat sour cream
½teaspoonvanilla
½teaspoonlemon juice
fresh berries or blackberry sauce
Instructions
Preheat oven to 300 degrees Fahrenheit
Crush the graham crackers into fine crumbs.
In a medium bowl combine together the crumbs, butter, and sugar. The graham cracker crumbs should all be moist,
Press the mixture in the bottom and partway up the sides of a 4-inch or 5-inch springform pan. Tap down the crust. Set the springform pan aside while preparing the filling. You may have a small amount leftover.
In a medium bowl add the cream cheese, 1/4 cup of sugar, and the eggs. With an electric mixture beat on low until thoroughly mixed and smooth.
Add in the sour cream, vanilla extract, and lemon juice. Continue beating on low until well blended.
Spoon the cream cheese mixture into the prepared springform pan and bake for 45 minutes. Turn off the oven and let the cheesecake remain in the oven for an additional 45 minutes.
Remove from oven and chill at least 3 hours in the fridge or overnight.
When serving top with homemade blackberry sauce, fresh berries, or peaches.
Notes
Use room temperature ingredients: It's important to use room temperature cream cheese, eggs, and any other ingredients in your recipe to ensure that they mix smoothly and evenly.
Don't overmix: Overmixing the cheesecake batter can cause it to become too dense and heavy. Mix the ingredients until they are just combined and smooth.
Let it cool slowly: After baking, let the cheesecake cool in the oven with the door slightly ajar for about 30 minutes. This helps to prevent the cheesecake from cracking due to a sudden change in temperature.
Chill before serving: Cheesecake should be chilled for at least 4 hours, preferably overnight, before serving. This helps it to set properly and improves the flavor and texture.