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!