Who doesn’t love cheesecake?
It’s decadent, it’s pretty to look at and it doesn’t have to be chocolate. You choose the flavour and enjoy this delectable addition to your holiday feast.
1 cup crushed graham crackers, vanilla or chocolate wafers
3 Tbsp. sugar
3 Tbsp. butter, melted
4 pkg. (250 g each) cream cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup sour cream
Preheat the oven to 325ºF.
Blend crumbs, butter and 3 Tbsp. sugar; press onto the bottom of 9-inch springform pan. Bake for 10 minutes.
In a large bowl, beat the cream cheese, 1 cup sugar, vanilla and flour with a mixer until blended. Add the sour cream and mix well. Add the eggs, one at a time, mixing on low speed, until blended. Pour filling over the crust.
BAKE about an hour and 10 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate for four hours.
Spread the top of the cheesecake with whipped cream and cover with sliced fruit, such as strawberries, blueberries, raspberries and kiwi. Or drizzle with chocolate or butterscotch sauce and garnish with fruit.
For some zing, add the zest and juice from a lemon before adding the eggs.
For chocolaholics, chop some of that Easter chocolate and fold it into the batter. You can also grate some over top.
For folks looking to take the caloric sting out of all the earlier indulgence, use light cream cheese and sour cream. It tastes just as good!