"This is a basic delicious cheesecake that you can spruce up with sugared strawberries or blueberries on top, but it is fantastic just plain. Yummy!" — AUSTNTACHS
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1 individual package
graham crackers, crushed
1 1/2 teaspoons
3 (8 ounce) packages
cream cheese, softened
1 1/2 teaspoons
1 (16 ounce) container
This recipe was delicious! The food processor made it very easy. I found this recipe tasted great cold but much better at room temperature. Cheesecake is hard to judge when it is done and an overcooked cheesecake will become dry, so if you take it out when the centre of the cake is still a little wiggly it turns out just perfect. The most effective way to bake cheesecake is to bake it in a water bath. Have a dish with a little water in it that is bigger than the cheesecake dish and it sits in it to cook. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center, which can cause it to soufflé, sink, and crack. I added cherry pie filling cherries on the top. I will definately share this with company as I already did my familly.
Cheesecakes are my specialty but I've found this recipe to be a little sour tasting. My husband, who usually enjoys the cheesecakes I make, did not care for it at all. Needs to be dressed up a bit. Chocolate chips or fruit topping would have hidden the flavor.
This cheesecake is awesome. My boyfriend can't get enough of it and has me make it everytime guests come over for dinner. It's a definite keeper. Thanks for sharing this recipe.
Wasn't too crazy about this recipe at first, but it tastes MUCH better after it sits for a day or so in the fridge. The layers blend much better after it's had a chance to settle and cool off. I recommend making this the day before you plan on serving it. Definately a keeper in that case.
I actually divided the batter in half and made it plain and peanut butter chocolate swirled. It was a bit dry, but that was my fault because I used muffin pans to make heart shaped cakes (valentine's day) and wasn't sure exactly how long to bake for. All in all, it was a nice taste.
What a great recipe! Using quality sour cream and Mexican vanilla... I always get rave reviews when I make this. Yummo!
Fairly easy to make and it turned out beautiful. I was tempted to not put the top layer of sour cream on. I'll be taking this to put luck dinners from now on.
The cake tasted really great, but it wasn't very hard in the middle. it was nicely cooked on the sides, however and that was the best part. we just avoided the middle part of the cake and ate the rest of it. really great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 339
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