Its been so long since I've had cheesecake, that I thought that it wouldn't be too naughty of me to make some cheesecake!
Usually, when I search for cheesecake recipes online, I always end up finding some recipe that uses sour cream, which I hate.
I have finally (after several attempts) perfected my own version of cheese cake that does not use sour cream.
It comes out so rich and creamy.
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
3 (8 ounce) packages Cream cheese/American Neufchâtel cheese, softened
3/4 cup white sugar
3 large eggs
1 teaspoon vanilla
1 Preheat oven to 325F degrees.
2 Combine crumbs, sugar and melted margarine and press onto the bottom of a pie pan.
3 Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees.
4 To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
5 Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust.
6 Bake for 10 minutes at 450F, then reduce heat to 250F and for 60 minutes more, or until the center is no longer watery.
7 Let the cheesecake cool at room temperature then place into the refrigerator until the cheesecake is chilled