I got this recipe off the Food Network website, from a cook I have never watched before, Sunny Anderson. It seemed easy enough and it was getting high ratings, so I gave it a whirl. Plus, I got to use some new kitchen gadgets...springform pan, food processor, Kitchen Aid mixer and a mandoline slicer (for the strawberries)!
I am not one to brag about my mad skillz, but this was a pretty gosh darn good cheese cake. Creamy, not too rich and simple to make. Again, this got a resounding "yum" from my parents and hubby, so that made me happy!
Note: You do need a 9" springform pan to make this recipe.
2 cups graham cracker crumbs (original recipe called for cinnamon, I opted for regular)
6-8 tablespoons butter, melted (I used 8)
4 8 oz. packages of cream cheese, softened
1 1/4 cups sugar plus,
2 teaspoons vanilla extract
2 tablespoons lemon juice
4 eggs, beaten
2 cups sour cream
1 pint blueberries
1 pint strawberries, sliced (you could probably use what ever fruit strikes your fancy)
Heat oven to 325.
In a food processor, blend graham cracker crumbs and melted butter until moist, but not wet. Press into the bottom and up the sides of the springform pan. In a large bowl, using an electric beater, combine cream cheese, 1 cup of sugar, 1 teaspoon of vanilla and the lemon juice until light and smooth. Slowly mix in the eggs until well blended. Pour into prepared pan.
Bake 55 minutes or until the center sets. (Our oven took about 60 minutes)
Turn oven off and remove the cake.
In a medium bowl, mix together sour cream, 1/4 cup sugar and remaining vanilla. Spread this over top of the cheesecake and return to the warm oven for 30 minutes. Remove and then let cool to room temperature before removing the springform. (I actually let the cheesecake get to room temperature and then put in the fridge for 4 hours until post-dinner...came out great).
Meanwhile, in a small bowl toss together blueberries and sliced strawberries with remaining sugar.
Serve slices of the cheesecake with the fruit as a garnish.