Signature Dish of Jani (Little Malice)

Very Best Cheesecake - Adapted from Daily Olympian

CRUST

1 1/2 C. Graham Cracker crumbs (about 18 crackers)
1/4 C. sugar
5 T. melted butter or margarine

FILLING

2 (8 oz.) packages cream cheese, room temperature
2 eggs
1/2 C. sugar
1 tsp. vanilla extract

TOPPING

1 C. sour cream
1/4 C. sugar
1 tsp. vanilla extract

Preheat oven to 375° F. Mix crust ingredients well with fork; using a cold metal spoon, pat firmly into bottom and 1/3 of the way up the sides of an 8" spring form pan. Do not pack too tightly. Set aside.

Beat filling ingredients with rotary beater or electric mixer until satiny and pour into crust. Bake for 20 minutes, remove from oven and let cool for 15 minutes. Meanwhile, raise oven to 475° F. Blend topping ingredients and spread gently over cheese filling. Return cake to oven and bake 10 minutes longer. Cool in pan to room temperature, then cover tightly with foil and chill 10-12 hours before serving.

Variations:

Big Cheesecake: add one 8 oz. brick of cream cheese, one egg, and 1/4 C. sugar to filling; increase first baking time to 25-30 minutes.

Fudge Swirl Cheesecake: Use butter cookies for crust, add a swirl of warmed hot fudge to cheesecake batter.

Fruity Cheesecake: top cooled cheesecake with canned pie filling or sliced fresh fruit.

Chocolate Chip Cheesecake: add one bag of mini chocolate chips to filling before baking.

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