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Cheesecake |
Sometimes, simpler is better. This cheesecake recipe has few ingredients and is therefore inexpensive to make, but offers suggestions for a variety of crumb crusts. The typical North American favorite, the graham cracker crumb crust, has a variation that includes the addition of ground almonds. Another variation calls for gingersnap cookie crumbs. For a shortbread crust, consult our Coconut Cheesecake recipe or Cherry Cheesecake for a Chocolate Shortbread Crust. For serving-sized cheesecakes, view our Mini Cheesecakes recipe. These crusts can be pressed into the bottom of a glass pie plate for microwave cooking, or into a metal springform pan for conventional oven baking. The 9" size is standard. |
1 8 oz package cream cheese 1 cup sour cream ½ cup sugar |
1 egg 1 tsp vanilla extract 9” graham cracker crust, baked, or variation |
Graham Cracker Crust 1 ½ cups graham wafer crumbs (24 squares) ¼ cup granulated sugar 1/3 cup melted butter |
Combine ingredients and press into a 9” glass pie plate. Bake in a 350° F for 10 minutes. |
Almond Crust Variation 1 ¼ cups graham wafer crumbs ¼ cup finely ground almonds 2 tbls granulated sugar 1/3 cup melted butter |
Combine ingredients and press into a glass pie plate. Bake at 325° F for 8 minutes. |
Gingersnap Crust (optional variation) 1 ½ cups crushed gingersnap cookies 1/3 cup melted butter |
Combine ingredients and press into a 9” glass pie plate. Bake in 350° F oven for 8 minutes. |
Chocolate Crust (optional variation) 1 1/2 cups chocolate wafer crumbs 1/3 cup melted butter |
Combine ingredients and press into bottom of a 8-9” springform pan. Bake in 350° F oven for 8 minutes. |
Filling Combine cream cheese, sugar, egg, and vanilla on medium speed of electric mixer until smooth. Add the sour cream and stir. |
Microwave Directions: Combine filling ingredients and cook in glass bowl on medium 3.5-4 minutes; stir twice. Pour into crust. Cook on medium heat 5-7 minutes or until center is almost set. A knife inserted just off center should come out clean. |
Oven Directions: Preheat oven to 350° F. Bake at 350° F for 25-35 minutes in the center of the oven; avoid opening the oven door during this time. Cake is done when edges are firm but center still wobbles when gently shaken. Turn off heat, open oven door, and allow cake to continue setting in the warm oven for another 30 minutes. Then, remove and cool on a wire rack. Refrigerate for several hours before garnishing and serving. |
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