Wednesday, March 4, 2009


I've never mastered cheesecake. I've made a few and they are always decent but not amazing.

Here is a recipe given to me by one of the attorneys I work for:

3 packs cream cheese, softened (either left out for 6 hours or heated gently in the oven)
1 C. white sugar
2 eggs
a bit of lemon juice
8oz sour cream
1 tsp vanilla

Using paddle attachment of a mixer (or a wooden spoon and a lot of muscle) blend ingredients.

Scrape into a springform pan, lined with graham cracker crust.

Bake at 350F for 40 minutes or until lightly brown and beginning to set. Don't over cook, as it will crack.

Some people bake cheesecake in a water bath, but you have to have the really large industrial foil to cover the pan, otherwise it will leak and you get soggy cake.
Alternately, try placing two small trays of water in the oven with the cake.

Raspberry topping

Mash and strain 2 C raspberries. mix in a bit of sugar and OJ. Cook over low heat until reduced.

Drizzle over top. You can also drizzle half onto unbaked cheesecake and using a knife or skewer, trace the raspberry through the cheese mixture.

Pour remaining over slices when serving.