Cheesecake

1 graham cracker crust

     (Can substitute 1/2 graham crackers with 3 T almonds & 3 T walnuts)

36 oz (4 1/2 packages) cream cheese, room temp

300 g sugar

4 eggs, room temp

1 T vanilla extract

3 T or 24 g flour

5 t or 13 g cornstarch

12 oz sour cream, room temp

Topping

8 oz sour cream & 40 g sugar

Alternatively, 10 oz thawed frozen berries, 2 t cornstarch, & 3 T sugar 

    (Extra fresh berries, if desired)

Alternatively, 1 jar seedless jam to swirl

Alternatively, 1/2 batch lemon curd to swirl

Alternatively, 3 oz melted and cooled chocolate to swirl

Alternatively, 1 jar dulce de leche to swirl

Measure cream cheese into a stand mixer bowl.

Allow to come to room temperature.

Beat occasionally just to break up cold spots.

Measure out 12 oz sour cream and allow to come to room temperature.

Make 1 graham cracker crust in a tall 9-inch pan and let cool.

Place in refrigerator for at least 20 mins.

Adjust oven rack to middle and preheat to 325.

Place a baking tray on the lowest rack and fill with water.

On low speed, beat sugar into cream cheese.

Crack eggs into cup and beat gently with fork.

Add vanilla to eggs.

Gently incorporate eggs and vanilla on low speed.

Gently add flour and cornstarch.

By hand, fold in sour cream, taking care to not overmix.

Mixture will still have small lumps; this is okay.

Pour into crust and level.

If desired, swirl top with jam, curd, chocolate, or dulce de leche.

Bake 70 mins or until edges are lightly puffed and golden brown.

Turn oven off and keep oven door closed 30 mins.

Crack door open and let cool slowly 60 mins.

Place on top of oven and run knife along edges to free crust.

Let cool 3 hours at room temp.

Refrigerate at least 8 hours.

If topping with sour cream, beat together sour cream & sugar.

If topping with berry puree, blend berries, cornstarch, and sugar.

Bring to a boil for 2 mins and let cool, adding fresh fruit if desired.

Spread over cooled cheesecake.

sweetandsavorymeals

Note 1:

To make a pumpkin swirl cheesecake,

Replace graham cracker crust with gingersnap crust.

Strain pumpkin purée well to get 1 C.

Gently fold purée and 1 T pumpkin spice to about 2 C cream cheese mixture.

Alternate spoonfuls of pumpkin cheesecake and regular cheesecake.

Swirl with a scribe before baking.

Once cooled, decorate with chocolate spider web and chocolate almond spiders.