I have this new thing where I’m not using recipes for anything I make.
The other day I got this intense desire to make cheesecake (not really a craving to eat it, just to make it) So, I decided to try to whip up some myself and it turned out so well! Now, like any homemade cheesecake it cracked but this particular cake cracked a lot, like almost around the entire outer edge so if you try it don’t worry, the cracking is normal.
Also, in the recipe (that I’m fairly certain is accurate) it says to let it rest in the fridge for at least 24 hours. This is important, the cake gets so much better after it rests so make sure you make it a day or two in advance – you won’t be sorry you waited.
For the Filling You’ll Need: 2 packages of softened cream cheese, 1 1/4 cups of sugar, 1/2 cup of sour cream, 1/4 cup of flour, 2 teaspoons of vanilla, and 2 eggs.
For the Crust You’ll Need: 2 cups of graham cracker crumbs, 2 tablespoons of sugar, and 6 tablespoons of melted butter.
…You’ll also need a spring form pan, but if you do not have one you can use a normal pie plate.
In a medium bowl mix together the graham cracker crumbs and the sugar until well-blended, then mix in the melted butter with a fork. Pour your crust mixture into a well greased spring form or pie pan and press out evenly to form the crust. Set your crust aside. Now for the filling …..
Using a stand mixer or a large bowl and a hand-held mixer blend together the softened cream cheese and sugar until smooth. From there add in the flour, eggs, sour cream, and vanilla until they are all well mixed, smooth, and delicious. Pour your filling on top of your crust and use a rubber spatula to even everything out.
Wellp, that’s pretty much it. Pop your cheesecake into the oven at 375 for 30-45 minutes until the edges are lightly brown. After the cake is done baking do not remove it from the oven immediately, leave the cake in the oven and then prop your oven door open to allow your cake to cool slowly (about 30 more minutes). After your cheesecake has settled wrap it and leave it in the fridge for at least 24 hours before serving.
Enjoy! I used a strawberry topping on my cheesecake but it would be delicious with just about anything on it. This recipe is also extremely easy to change to any other flavor of cheesecake you’d like with minor alterations like adding blueberries, chocolate chips, lemon juice, etc.
Hope you’ve have a wonderful day!