Some people think that making cheesecake is too difficult, but it really isn't. You can do it!! Not the healthiest dish, yes, but it's a nice excuse to share. ???? We happy because we gave and we ate. They happy because they received and ate. Win win.
Prep Time15 minsCook Time40 minsTotal Time55 mins
INGREDIENTS
Crust
1 ½ cups graham cracker crumbs (1 pack from commissarry)
½ cup sugar
¼ cup melted butter
1 ½ tsp cinnamon
1 tsp nutmeg
Filling
16 oz block cream cheese, softened
2 eggs, separatedTip: One of the easiest ways to separate it is using your hands. Shells could puncture the yolk.
⅔ cup sugar
1 tsp vanilla
2 tbsp sour cream
Topping
1 cup sour cream
2 tbsp sugar
1 tsp vanilla
Fruit (assorted) - canned, fresh or frozen
DIRECTIONS
2Make crust: Combine crumbs, sugar, butter, nutmeg, and cinnamon. Press into a spring form pan or a pie plate. Bake for 10 minutes to set.
3Beat together (using a hand mixer) cream cheese, egg yolks, sugar, sour cream, and vanilla until smooth.
4On a separate bowl, mix egg whites until it looks like meringue. You can tell if its done when you pull the mixer and you see small peaks. Why this step? It adds to the volume and fluffiness of the cheesecake.
5Gently fold in the egg whites with the rest of the filling. Don't over mix or you risk losing all the air that came from mixing the egg whites on its own.
6Bake for 20 minutes. Let cool to room temperature.
7Increase oven heat to 425 F. Make topping by blending sour cream, sugar, and vanilla. Carefully spread on top of cooled cheesecake. By the way, this will prevent any cracking from showing, and thus there is no need for a water bath. Bake again for 10 minutes. Let cool at room temperature. Once cooled, cover with cling wrap and refrigerate.
8You may then enjoy this cheesecake. It's good plain, but toppings are a plus. Here are some tips:
Use fruit you like.
Or make a sauce by putting the frozen or fresh fruit in a sauce pan, add some water, sugar to taste, and cornstarch (mixed with a little bit of water; this will thicken it).
Ingredients
Crust
1 ½ cups graham cracker crumbs (1 pack from commissarry)
½ cup sugar
¼ cup melted butter
1 ½ tsp cinnamon
1 tsp nutmeg
Filling
16 oz block cream cheese, softened
2 eggs, separatedTip: One of the easiest ways to separate it is using your hands. Shells could puncture the yolk.
⅔ cup sugar
1 tsp vanilla
2 tbsp sour cream
Topping
1 cup sour cream
2 tbsp sugar
1 tsp vanilla
Fruit (assorted) - canned, fresh or frozen
Directions
2Make crust: Combine crumbs, sugar, butter, nutmeg, and cinnamon. Press into a spring form pan or a pie plate. Bake for 10 minutes to set.
3Beat together (using a hand mixer) cream cheese, egg yolks, sugar, sour cream, and vanilla until smooth.
4On a separate bowl, mix egg whites until it looks like meringue. You can tell if its done when you pull the mixer and you see small peaks. Why this step? It adds to the volume and fluffiness of the cheesecake.
5Gently fold in the egg whites with the rest of the filling. Don't over mix or you risk losing all the air that came from mixing the egg whites on its own.
6Bake for 20 minutes. Let cool to room temperature.
7Increase oven heat to 425 F. Make topping by blending sour cream, sugar, and vanilla. Carefully spread on top of cooled cheesecake. By the way, this will prevent any cracking from showing, and thus there is no need for a water bath. Bake again for 10 minutes. Let cool at room temperature. Once cooled, cover with cling wrap and refrigerate.
8You may then enjoy this cheesecake. It's good plain, but toppings are a plus. Here are some tips:
Use fruit you like.
Or make a sauce by putting the frozen or fresh fruit in a sauce pan, add some water, sugar to taste, and cornstarch (mixed with a little bit of water; this will thicken it).
Fish Food