Biting into a piece of delicious cheesecake is the closest thing to heaven you will ever experience in your life.
My friend demanded I post this recipe as soon as possible. She even suggested I create a category called “mental health” in which this recipe would go. I quite like that idea because, whether you admit it or not, you feel mentally wonderful when you eat your favourite food! I also think that you will go crazy if you only eat healthy food the rest of your life!
Not all of my recipes on the blog will be healthy because I want the blog to represent my lifestyle. I eat healthy most of the time, but I allow myself to indulge in the treats and sweets I love when I have a craving for them. The trick is to eat everything in moderation.
But let me tell you, it’s pretty difficult to eat this cheesecake in moderation….
This is one of my staple desserts. I found the recipe in a children’s cookbook written by Williams-Sonoma and I can’t recommend it enough! It’s pretty simple (although you have to make it the night before) and it knocks the socks off every person I know! Yes! Even those who hate cheesecake admit that it’s tasty. Friends have begged me to make it, and a few have shed tears of joy when they tasted it for the first time (they didn’t actually cry, but I know they wanted to).
For one cheesecake, you will need:
1/2 cup butter
2 cups Graham cracker crumbs
3 tbsp sugar
9 inch springform pan
4 rectangle packages (8 ounce each) of cream cheese, at room temperature
2 tbsp flour
1/4 tsp salt
1/2 cup sour cream
1 tbsp vanilla extract
For the crust:
Melt the butter in the microwave for about 30 seconds, or until it has melted completely (duh).
Put in a large bowl and add your graham cracker crumbs and sugar. Mix well and scrape them into your pan.
Take some saran wrap and place on top of the crumbs. This will make the spreading of the crumbs much easier. Spread them all over the bottom of the pan and 2 inches up the sides of the pan.
Refrigerate the crust.
For the filling:
Preheat oven to 300 F.
In a large bowl, use an electric mixer (or a kitchen aid mix master) to beat the cream cheese, flour, and salt. Do this until it looks fluffy.
Add sugar, sour cream, and vanilla. Beat until smooth, once again.
Add the eggs one a time, beating all the time.
Make sure to scrape down the bowl once in a while because it is inevitable that your ingredients will want to crawl out of the bowl. Don’t let them!
Take the crust out of the fridge and pour the filling in the pan.
Bake for 65 to 70 minutes.
When it looks ready, nudge the pan: if it jiggles in the middle, you’re good.
Now if your cheesecake cracked at the top, that’s pretty normal. I have yet to make a perfect looking cheesecake.
Take the cake out of the oven and let it cool completely.
When it is time to serve the cheesecake, loosen the clasp of your springform pan and remove it.
Here’s a tip: if your cake is very cold, your pieces will not be pretty when you cut them. You may want to run your knife under some hot water each time you cut the cake.
Place the cake on a plate.
Decorate with strawberries or fruit coulis.
Permission to die and go to heaven. You’re welcome.