Tuesday, July 9, 2013


I wanted a 'special' dessert over July 4. Not ice cream, not any of the treats we had received. Something homemade. Something kind of new and different. I really wanted the Fruit Tart with Mixed Berries that we almost always make over July 4. But my mom isn't much of a Fruit Tart fan. She is, however, a fan of cheesecake, and so is SP, so we decided to make a cheesecake.
I still wanted berries. Mom doesn't really like berries, except for strawberries. She likes the Peach Cheesecake that we've made before, but it's not really peach season, plus, that uses a lot of cream cheese (32 oz) and I wanted to have a cheesecake that wasn't so... cream cheesy... if that's possible! So we settled on a plain cheesecake with berries/fruit on the side. We don't often make cheesecake, so this was something different for us. I used a recipe from The Williams-Sonoma Baking Book.
Graham cracker crust. Simple, basic filling. Eight pieces of cheesecake. Cherries and/or strawberries (sometimes blueberries and/or raspberries as well) on the side. Delicious! I was afraid it might taste too much like sour cream, but it didn't. It was very moist and smooth, melting in my mouth. This is definitely a great go-to basic cheesecake recipe.

1.5 cups graham cracker crumbs
2 T sugar
1.2 tsp cinnamon
4 T unsalted butter, melted

Place an oven rack in the lower third of the oven. Heat oven to 325. Grease an 8" springform pan. Combine all the crust ingredients until evenly moistened. Press firmly and evenly into the pan, coming 2-3 inches up the side of the pan. Bake until light golden brown, about 10 minutes.

1 lb cream cheese
2/3 cup sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla extract

Beat cream cheese until smooth. Add the sugar and beat until combined. Add eggs, one at a time. Mix well but do not overbeat. Add sour cream and vanilla. Beat until smooth. Pour mixture into prepared crust.

Bake cheesecake at 325 for 1 hour. Turn off oven and let cheesecake remain in warm oven, without opening the door, for another hour. Remove cheesecake from oven and cool completely on wire rack. Refrigerate and chill for at least 3 hours or overnight.

Remove cheesecake from refrigerator. Unclasp and release the pan sides. Slice and serve. We like ours with strawberries, cherries, blueberries, raspberries on the side.

*Do not use nonfat or low-fat cream cheese.

1 comment:

  1. I am sitting here at work reading this..now I want a piece of that cheesecake. Will definitely try this. Thanks for sharing