I have never been a huge fan of cheesecake. Like chocolate, I will never say no, but I do not crave cheesecake the way I would crave say, a piece of birthday cake. But this cheesecake is different. I had dreams about it. It called me to me in the middle of the night. I made the first of these cheesecakes for a friend. Her husband’s birthday had come and gone and she had good intentions of making him his favorite birthday treat. A super plain, unadorned, no flavors, cheesecake. She had all of the ingredients but no time, so I said that I would gladly make it for her. I looked into the grocery bag that she sent over and did a search for a recipe with the ingredients in the bag. I stumbled this recipe from the Food Network Kitchens. When I first made it, I was convinced that I forgot an ingredient or did something wrong. The filling was thin and runny, unlike the thick, creamy cheesecake bases that I am used to. But I put it in the graham cracker crust and baked it and hoped for the best. I gave it to her hoping that it was going to be good and got a call later that day that it was delicious. Great. A few days later, I needed to make a grown up dessert for our Easter party and look in the fridge and stared at the leftover bricks of cream cheese and decided to try it out myself and see how it was. Nothing short of divine.
This cheesecake is simple and the right texture. Sweet and still slightly tangy from the sour cream and cream cheese. It is a great base to play with flavors. You could do anything with this cheesecake.
It seems that my ingredient shot has gone missing. I just did a huge file clean out and am afraid that it got lost in the shuffle. Will some cute pictures of Clay make up for my missing ingredient shot? It seems like he agrees with me and loves this cheesecake too.
16 ounces (2 sticks) room temperature cream cheese
2/3 cup sugar
1 cup sour cream
5 eggs, room temperature
1 Tablespoon vanilla extract
1/2 cup heavy cream
Preheat your oven to 325 degrees. Cover the outside of your springform pan with tin foil.
In a food processor (or a mixer would be fine) run until the cream cheese and sugar are smooth. Add the vanilla, and sour cream. Process until smooth.
Add the eggs.
Pour in the cream. Process until completely smooth. Scrape the bottom and sides.
Pour into the graham cracker crust. Bake until the top of the cheesecake is slightly browned, but the center still jiggles. About 45 minutes. Cool the cake on a rack. Cover with plastic wrap and refrigerate overnight before serving. Run a knife around the edges of the pan to release the edges. Open the springform pan ad place the cake on a platter.
* I made a tester cheesecake in a mini-springform pan to make sure that it was suitable to serve to guests. Suitable indeed.*
I made a simple berry sauce as a complete afterthought to go along with this cheesecake. I took a bag of frozen mixed berries and put them in a saucepan with 1/3-1/2 sugar and simmered it until the berries were thawed and cooked through. Put the berry mixture in a blender and blend until smooth. I squeezed the juice of one lemon into the mixture. Put the berries through a strainer to remove the seeds. Just like I did here. Serve alongside, or underneath, or on top. It is delicious anywhere you put it. This little sauce is also amazing on pancakes, yogurt, or just eaten out of the pan with a spoon. Not that I would know of course.
Make this cheesecake and share it with someone you love.