Cheesecake is a delicious dessert that is always a crowd pleaser. The key to making a great cheesecake is using high quality, fresh ingredients and being careful not to overmix the batter.
For the crust, crush about 20 ounces of graham crackers or cookie crumbs and mix with 1/2 cup of melted butter and 2 tablespoons of sugar. Press into a 9-inch springform pan. Bake at 350 F for about 5 minutes, then let cool.
To make the filling, beat 24 ounces of cream cheese, 1 cup of sugar, 1/4 cup of sour cream, 2 teaspoons of vanilla extract, and 1/4 teaspoon of salt until smooth. Add 4 eggs one at a time, beating on low speed after each addition just until blended. Pour the batter into the crust.
Bake for about 1 hour, or until the center is almost set. Cool, then refrigerate 4 hours or overnight. Loosen cake from rim of pan; remove rim. Refrigerate.
Make a topping by mixing 1 cup of sour cream, 1/4 cup of sugar, and 1 teaspoon of vanilla extract. Spread over cheesecake. Refrigerate within 2 hours.
For extra flavor, top the cheesecake with fresh fruit like strawberries, blueberries, or cherries. You can also make a fruit sauce or purée to drizzle artfully over the top. Garnish the plate with whipped cream, chocolate shavings, or citrus zest.
A classic cheesecake is flavored simply with vanilla, but you can also add other mix-ins to boost the flavor. Add 1/2 cup of chocolate chips or chopped chocolate to the batter for a chocolate cheesecake. For pumpkin cheesecake, add 1 cup of pumpkin purée, 1 teaspoon of cinnamon, 1/2 teaspoon of ginger and 1/4 teaspoon of nutmeg.
For an even richer dessert, make a no-bake cheesecake. Blend 1 pound of cream cheese, 1 14-ounce can of sweetened condensed milk, 1/4 cup of fresh lemon juice and 1 teaspoon of vanilla extract. Pour into a graham cracker crust and chill before serving.
Top your cheesecake with a homemade caramel, fudge or butterscotch sauce. You can also serve it with a scoop of ice cream, whipped cream or fresh berries. Enjoy your delicious cheesecake!
