I love a rich piece of cheesecake but not necessarily the work that goes along with it. While courting Jack, I think I snagged him with this recipe and incidentally, made it for his last birthday. There are few ingredients, three steps and endless possibilities whether it’s left plain or topped with pie filling, fresh fruit or drizzled with chocolate. The recipe also works well with reduced fat cream cheese and sour cream. Don’t expect this cake to last long!
Ingredients:
1 (9 inch) graham cracker pie crust shell (if you can find the deep dish variety, you’re in luck!)
2 pkg (8 oz) cream cheese, room temperature
1/2 cup sugar
2 eggs, room temperature
1/2 cup sour cream, room temperature
2 teaspoons vanilla
Mix all ingredients until smooth. Pour into graham cracker crust until about a quarter inch below the top of the crust (the cheesecake will rise during baking and if it’s too full, it’ll overflow). Bake at 350F for 40 minutes or until center is almost set (the middle should still jiggle slightly when wiggled. Resist peaking until it’s been in the oven at least 30 minutes to prevent cracking and brown spots. Do not over bake).
Cool on a wire rack, then place in the fridge for three hours or overnight. Pour pie filling over the top if desired.
(If you have some leftover cheesecake filling, it bakes up nicely in mini tart shells. Bake about 20 minutes or until almost set. They’re great for kids or as a means of portion control, not that it matters much if you’re eating cheesecake).
