Hi everyone!
I'm back
with a new recipe to share! It's definitely not a new recipe to me, it's
been in my family for as long as I can remember. It has won many contests
and it's just the perfect plain cheesecake: not too sweet, dense
but not heavy, and best of all, it's super easy to make!
Here is
the recipe:
James Family Cheesecake
========================
Ingredients:
========================
Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup butter, melted
Batter:
3 packages (8 oz. each) of cream cheese, softened
2 eggs
1/4 cup milk
1/2 cup sugar
1/2 tsp. vanilla extract
Pinch of salt
Topping:
1 cup sour cream
1/4 cup sugar
1/4 tsp. vanilla
Directions:
2 cups graham cracker crumbs
1/2 cup butter, melted
Batter:
3 packages (8 oz. each) of cream cheese, softened
2 eggs
1/4 cup milk
1/2 cup sugar
1/2 tsp. vanilla extract
Pinch of salt
Topping:
1 cup sour cream
1/4 cup sugar
1/4 tsp. vanilla
Directions:
1. Combine
graham cracker crumbs and melted butter. Press firmly into
a 9-inch spring form pan. Set crust aside.
2. Whip the
cream cheese until fluffy. Continue beating and add milk. Slowly
add the eggs one at a time. Beat in sugar, salt and vanilla. Mix thoroughly.
3. Pour batter into prepared
crust. Bake at 350 degrees for 25 minutes or until set.
Cool for 10 minutes.
4. While waiting for the cheesecake to cool, mix the topping ingredients: sour cream, sugar and vanilla. Top the cheesecake with this mixture and return to the oven for 7 minutes.
5. Cool completely and serve with optional raspberry sauce.
Raspberry Sauce
=====================
Sauce Ingredients:
Sauce Ingredients:
2 pints of raspberries
1/4 cup evaporated cane sugar
1/2 tablespoon
of lemon zest
Sauce Directions:
1. Combine all of the ingredients in a small saucepan and simmer for about 10 minutes, stirring and mashing the berries as it cooks.
2. Cool before serving.
Note: If you don’t like raspberry seeds, feel free to strain the sauce. I personally like the seeds, so I usually leave them in.
1. Combine all of the ingredients in a small saucepan and simmer for about 10 minutes, stirring and mashing the berries as it cooks.
2. Cool before serving.
Note: If you don’t like raspberry seeds, feel free to strain the sauce. I personally like the seeds, so I usually leave them in.
NOTE: For fall, it would be super easy to change to sauce from Raspberry to Apple-Cinnamon! =D
The next time I make this recipe I will take photos of the step-by-step process so you can see how truly easy it is!
The next time I make this recipe I will take photos of the step-by-step process so you can see how truly easy it is!
If you decide to try out this recipe, please let me know what you think in the comment section below!
Enjoy!
Mrs. Modern
