CRUST
1 1/2 cup chocolate wafer crumbs or graham crumbs (to match chosen flavor)
2 Tbsp sugar
1/4 cup softened margarine/butter
Combine crumbs and press into 9 inch springform pan. Set into fridge to chill while mixing filling.
FILLING
3 pkg (8 oz each) cream cheese (softened)
1 cup sugar
3 eggs
1 tsp vanilla
TOPPING
1 1/4 cup sour cream
3 Tbsp sugar
1 tsp vanilla
Mix cream cheese and sugar until smooth. Add eggs and vanilla. Pour over crumbs. Bake 45 to 50 minutes at 350F. Remove from oven. Mix topping and pour over cheesecake. Bake 8 to 10 minutes more.
FLAVORS
Mocha: Melt 1/2 cup chocolate chips and whip into batter along with 1 heaping Tbsp instant coffee or espresso powder (my favorite!) dissolved in 1 tsp water.
Chocolate Peanut Butter: Melt 1/2 cup chocolate chips with 3 Tbsp peanut butter and swirl into batter.
Plain: Add 1 1/2 Tbsp lemon juice to batter. Eat as is or top baked cheesecake with your choice of toppings. (pie filling, thickened sweetened fruit, caramel sauce, etc. Sky's the limit.)
2 comments:
Ana, are you there?
Grace, Ana is the queen of cheesecakes. She made a special one for basket dinner on our first Sunday home last furlough. This time I'll have to do without, since she's in Mexico. Boo hoo.
I am here finally.. This makes me so hungry for cheesecake. I have not made one for almost two years and I really miss my springform pan stuck way at the bottom of a big box in a storage room with all my other "stuff" back home in Missouri. sniff, sniff All of you out there can eat an extra piece for me when you make these yummy recipes from Grace!
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