Here is one of my favorite desserts, I like my cheesecake creamier rather than the traditional New York style cheesecake which is more dense. I have tried a dozen different cheesecake recipes before I came up with the final recipe that is to my liking. So give it a try!
- 1 cup Graham crumbs
- 1/4 cup white sugar
- 1/4 cup butter melted
- 2 cream cheese packages
- 3/4 cup white sugar
- 3 Tbsp all purpose flour
- 1 tsp pure vanilla extract
- 1 cup sour cream at room temp
- 4 Eggs at room temp (separated)
- 10 strawberries sliced
- 2 Tbsp raspberry jam
Make the Crust
- In a small bowl put graham crumbs, sugar, and melted butter. Mix well. Press the crumbs in a 9" spring-form pan. Put in the fridge.
- In your stand mixer with the whisk attachment beat the cream cheese until fluffy, for about 2 minutes. Then add the sugar, beat for another minute. Add the sour cream and mix for 30 seconds. While the mixer is on medium, add vanilla and egg yolks one at a time, mixing each time until incorporated. Stop the mixer and sift in the flour. Mix on low until just incorporated.
- Pour mixture into pan and place it in the oven on the second to last rack. Back at 350 degrees for 15 minutes, then lower the temperature to 250 degrees and bake for another hour. The cake should be firm but the center will look wet and wobbly.
- Let it cool completely before adding the toppings, I usually put berries and a glaze made with melted raspberry jam. Refrigerate over night before eating, enjoy!
- For Glaze: put 2 Tbsp of jam through a sieve to remove the seeds, add 2 tsp of water. Use a pastry brush to apply on top of strawberries. Refrigerate for at least 24 hours before eating.
- Its important to have eggs, cream cheese, and sour cream at room temperature before starting.