Cheesecake and banana pudding on their own are amazing, but put them together and you have a winner…Read More...
Cheesecake is the king of non-chocolate cakes in my opinion, and I think everyone should have a basic cheesecake recipe up their sleeve. So here it is. I’ve posted a cheesecake recipe before (chocolate chip cheesecake) , but that had a couple of add ons. This is cheesecake in it’s purest form, without the lemon, or chocolate, or any fruit, but it’s strong enough to hold any toppings or additional flavors that you might like to add. (like strawberries!)
Here’s what you’ll need:
1 cup wheat based cookies + 2 Tblspn melted butter
1 3/4 cups sour cream
16 ounces cream cheese, at room temperature
1 cup sugar
1 tsp vanilla
Preheat your oven to 350 F. To make your life easier, line a 9 inch cheesecake tin with foil, and lightly grease the foil with butter or oil. Then crush the cookies in a food processor, because that’s the easiest way for me, and mix in the melted butter until each and every crumb is coated. Press the crumbs into the base, covering the bottom then working the extra crumbs an inch up the sides. Whisk the cream cheese and sugar until you have a smooth mixture. Then beat in the eggs, one at a time, and finish off with the sour cream and vanilla. That’s all! Pour the mix into the prepared crust and bake for about 40 minutes, or until the cake seems to be set except for the center, which should wobble a little when you move the tin. At that point turn off the oven and leave the cheesecake in for an hour. Then take it out, let it cool completely and refrigerate it for at least 3 hours before devouring it.
You can add anything to the basic mixture, or just top it off with some fruit, chocolate sauce, peanut butter, or layer this with a cake, and it’ll be delicious every time!
Yup folks, it’s true. This cheesecake is as light as a feather, if not lighter. I’ve made about five different cheesecakes, and after making this one i’m never going back to any other! You can change up the add ons in this and make it into any flavor you want, but keep the basic recipe the same! I added chocolate chips to this one, because i’m very excited about the 10 pounds of TollHouse chocolate chips I brought back from my trip to Detroit!
But sadly, every time I use these chocolate chips, which will be for a while, the annoying experience of traveling haunts me! Ever since i’ve moved to Germany i’ve been traveling a lot, and every time I do, I get to experience the infamous ‘random’ special screening. It’s actually pretty amusing now, because i’m so used to it, and seeing everyone’s expression when they scan my passport and the light turns red is even more amusing! And considering I get stared at enough because I wear a head scarf, the beeping red lights and the half hour spent ruining my meticulously packed hand bag is just icing on the cake! But this time it was pretty hilarious because all I had in my hand bag were five huge bags of chocolate chips, a few cookbooks and a few bags of candy. Oh and also my camera, which was filled with pictures of food! You’d think they’d stop checking me now because all they find is chocolate and cookbooks, but noooo!
Ok enough of my airport rants! Let’s get back to this amazing cheesecake, whose recipe I adapted from the Mrs. Fields cookbook. There’s not a lot of ingredients, and even the baking time isn’t that bad. The only hard part is waiting for it be chilled through, which takes about three hours.
Here’s what you’ll need for the crust and for the filling:
1 cup cookie crumbs
2 Tblspn cocoa powder (or you could just use chocolate cookies)
2 1/2 Tblspn softened butter
16 oz softened cream cheese
1 cup white sugar
2 cups sour cream
3 large eggs
1 Tblspn vanilla
1 1/2 cups chocolate chips
Preheat your oven to 350 F. Crush the cookies, butter and cocoa powder in a food processor and press them into a greased 9×9 inch cheesecake pan. Just a quick tip for the crust: press the crumbs up the side first, then press the remaining into the base. Refrigerate till the filling is ready.
In a large bowl whip the cream cheese until it’s smooth, then mix in the sugar and sour cream. Since there’s a lot of sour cream in this, you can add up to 1/4 cup more sugar if you want it to be sweeter.
Next, add in the eggs, vanilla and 1 cup of the chocolate chips. Pour the filling into the crust and sprinkle over the remaining chocolate chips. Bake the cheesecake for 35 minutes and then turn off the oven but leave the cheesecake in so it can set.
Once you turn the oven off, leave the cheesecake in until the oven has cooled down. At this point don’t take the cheesecake out of the pan. Just put it in your fridge for about four hours minimum. A whole day or over night would be much better! I made it in the morning and we ate it at night. And since this has no flour or added rising agent besides the eggs, it is extremely light and fluffy. It’s texture is a lot like a soufflé actually, and it’s delicious!