Crust
8 graham Crackers (approx 1 Cup crushed)
¼ C butter melted
1 Tbsp sugar
Cake
2 pkgs (8 ozs ) cream cheese, softened
½ C sugar
¼ C all-purpose flour
3 eggs
1 C sour cream
1 tsp vanilla
Preheat oven to 350 degrees. Crush graham crackers. Add sugar and crumbs to melted butter. Press crumb mixture into bottom of a 9” springform pan. Bake 10 mins. Cool.
Mix cream cheese until soft and creamy. Add in sugar and flour until well combined. Add eggs and sour cream and beat until smooth. Pour batter over slightly cooled crust. Bake for 50-55 mins until center is just set. Remove from oven. Cool 20 mins on cooling rack. Carefully run sharp knife around edges of cheesecake. Allow to cool to room temp, cover with foil and refrigerate until thoroughly chilled. Release side clamp and remove collar. Top with fresh sliced strawberries or cherrys and serve.
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Have you ever tried using yogurt instead of the sour cream? Maybe like a nice thick Greek style.
ReplyDeleteTo thicken the yogurt, I like lining a strainer with cheese cloth or a muslin or thin cotton kitchen towel then adding the yogurt. I let it sit the refrig for at least a couple hours or overnight. A good amount of water will be strained out. You could also gather up the cloth and give it a gentle squeeze to speed up the process or remove more water. You can get the yogurt to nearly the same consistency as cream cheese.