Sour Cream Cheesecake

My two favorite times of the day are in the morning when Phil and I walk our dogs in the Back Bay and then come home for lattes. We sit out back by the pool while reading the Daily Walk Bible. There is something to be said of starting the day off right with the Lord.

The second is 4:00 p.m. when the kids are doing their homework and I'm in the kitchen getting dinner started. It's only good when I know what I am making, I think that's half the battle. When I'm standing there with the fridge open trying to decide, I inevitably end up making something sweet and gooey. I justify it by thinking that it will make the house smell delicious and I'll be able to concentrate better with it out of the way, like it was a necessity to have a dessert in the first place. (I think for someone who likes to bake this is just normal to them).

My cheesecake is a favorite to my family, in fact this is the most requested. I usually make it in a pie plate but I like the small square pan because the crust is not exposed to the heat making the edges too brown. If round is what you prefer then 1/2 way through the baking process you can wrap foil around the edge.

Preheat oven to 350 degrees.

Crust

1 1/2 gram-cracker crust  

1/4    cup melted butter

1/4   cup sugar

2 8 oz. cream cheese

2 eggs  (room temperature) 

1/2 cup sugar

1 tsp. vanilla

1/2 pint sour cream

1/4 cup powder sugar

1 tsp. vanilla

Line a 9x9 square pan with foil. Grease with butter.

In a bowl, combine gram-cracker crumbs, melted butter and sugar and mix well. Press in the bottom of prepared pan and chill in the fridge for 10 minutes.

Meanwhile, in a bowl beat the cream cheese until creamy. Add sugar, eggs and vanilla and beat until incorporated. Pour over the cooled crust. Bake for 25 to 30 minutes.

 

Turn oven up to 450 degrees.

Fold the sour cream, powder sugar and vanilla together and pour on top of cream cheese mixture.  

Bake for an additional 10 minutes. Cool & refrigerate.

It's important you don't get anxious and try and cut when it's warm (I've done this and it's not pretty). Cut when completely cool. It's actually better the next day. Serve with fresh fruit or it's delicious on its own.

 

Bon Appetit!