Most cheesecakes are too rich and dense for me, but I’ve finally found a light delicious cheesecake I love. The ingredients are easy to find at any grocer including Trader Joe’s. I’ve used variations on the crust including a crust using crushed gingersnap cookies (yum!)
I usually avoid cheesecake and rarely made it until I was introduced to this recipe. Wona’s college roommate shared this recipe with her decades ago, and knowing Wona had made it countless times I decided to give cheesecake one more try. I love the light and tangy creaminess of the sour cream topping, which actually makes up most of the cheesecake. There’s a thin layer of the classic dense cheesecake you’ll recognize, but only enough so that you recognize it as a distant cousin of cheesecake.
You can make it in a classic springform pan and serve on a pretty platter or pedestal. For a larger party, I make a double batch in a 9×13 pan and cut into squares, which I serve in paper cupcake tins. I usually top with berries in season, but on occasion I’ve made raspberry sauce or blueberry sauce to drizzle on top. Or you could top with shaved chocolate, with or without fruit.
So go for it. You can even have seconds.
- 1 1/2 cups crushed graham crackers
- 6 Tbsp melted butter
- Cinnamon & ginger to taste
- 1 8 ounce block cream cheese, softened at room temperature
- 1 tsp vanilla
- 1/4 cup sugar (top layer)
- 2 eggs
- 1 16-oz container sour cream
- 1/3 cup sugar (bottom layer)
- Preheat oven to 350° F.
- Mix graham cracker crumbs, butter, cinnamon and ginger. Press into a 9-inch pan or springform pan.
- In a mixer, whip cream cheese, vanilla, and sugar until smooth. Add eggs and beat until mixed. Pour on top of graham cracker crust and bake for 20 minutes. Remove from oven.
- Blend sour cream and sugar. Pour on top of cream cheese layer, and bake for an additional 10 minutes.
- Refrigerate at least 4 hours. Garnish with berries (optional).