creamy cheesecake

By Francine Lizotte
from Surrey South, BC

Light and moist, this dessert is perfect for any occasion!

serves 12 servings
prep time 40 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For creamy cheesecake

  • CRUST
  • 1 3/4 c
    graham cracker crumbs
  • 1/4 c
    granulated sugar
  • 1 sm
    pinch ground sea salt
  • 5 Tbsp
    unsalted butter, melted
  • 1/2 tsp
    pure vanilla extract
  • FILLING
  • 4 pkg
    (8 oz. each) cream cheese, room temperature
  • 1 1/3 c
    granulated sugar
  • 1/4 tsp
    ground sea salt
  • 3/4 c
    full fat sour cream, room temperature
  • 2 tsp
    pure vanilla extract
  • 5 lg
    free-run eggs, room temperature
  • FRUIT TOPPING
  • 5 oz
    frozen black cherries
  • 1 1/2 Tbsp
    granulated sugar
  • 1/2 Tbsp
    limoncello liqueur
  • 1/2 tsp
    cornstarch (mixed with 2 tbsp. cold water)

How To Make creamy cheesecake

  • 1
    CRUST:
  • 2
    Preheat oven to 350ºF.
  • 3
    In the bowl of a food processor, add crumbs, sugar and salt; process until blended.
  • 4
    With the appliance running, slowly pour in melted butter and vanilla extract through the feed tube – the texture should be like damp sand.
  • 5
    Pour into a 9-inch non-stick springform pan. Press the crumbs firmly into the bottom and up the sides as high as possible using the bottom of a measuring cup or glass.
  • 6
    Place the pan on a baking sheet and transfer to the preheated oven; bake for 7 minutes.
  • 7
    Remove from the heat, place the springform on a rack; set aside to cool while making the filling.
  • 8
    FILLING:
  • 9
    In the bowl of a stand mixer with the paddle attachment, add cream cheese and process on medium speed until creamy and smooth, about 1 minute; clean the sides and bottom of the bowl.
  • 10
    While the appliance is running, slowly add sugar and mix well; stop to clean the sides and bottom of the bowl.
  • 11
    Add salt, sour cream and vanilla. Process until the mixture is well combined and smooth, cleaning the sides and the bottom of the bowl a few times as well as the paddle attachment.
  • 12
    Add the eggs, one at a time, mixing well between each addition and scraping down the bowl.
  • 13
    Pour the batter into the prepared cooled crust and transfer to the 350ºF preheated oven; bake for 10 minutes
  • 14
    Reduce the heat to 300ºF and continue baking for an additional 50 to 60 minutes or until the edges are slightly puffed.
  • 15
    Turn off the oven and leave the cheesecake in with the door closed for 1 hour.
  • 16
    Remove the cheesecake from the oven and let it cool for 1 hour. While warm, run a thin knife around the outside to help release the cake from the pan later.
  • 17
    Transfer it to the fridge for at least 8 hours but preferably overnight.
  • 18
    When ready to serve, gently remove the sides and run a knife under the bottom to release the cake from the base; carefully transfer to a cake server.
  • 19
    FRUIT TOPPING:
  • 20
    In a small saucepan over medium heat, add fruit and sugar; stir well to coat.
  • 21
    Add Limoncello liqueur, stir and set the timer for 5 minutes or until the fruits are just tender.
  • 22
    Increase the heat slightly and when simmering, add cornstarch mixture; stir until it thickens.
  • 23
    Transfer fruit mixture to a bowl and let it cool off a little before covering and transferring to the fridge until ready to serve.
  • 24
    To view this recipe on YouTube, click here >>> https://youtu.be/H2e84ZM8QyY
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