Guest Post: Homemade Cheesecake

This recipe comes from Kara @ Abounding Abundance! 

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The first time I made this cheesecake I did not soften the cream cheese enough. The cream cheese blocks have to be very soft in order for the cream cheese to get fully incorporated. If it’s not soft enough, you cheesecake will not be smooth and creamy, which is not the point of cheesecake! Every time I make this, people want more. It’s requested in place of made-from-scratch, grand champion cherry pie. This cheesecake, albeit, not the most healthy of desserts, is the best. And it is sure to deliver impressive results every time!

Homemade Cheesecake

Ingredients:

Graham Cracker Crust

1 pkg graham crackers

1/3 c. butter

1/4 c. sugar

Crumble graham crackers, melt butter, add sugar and mix all together.

Cheese Cake Filling

4 8 oz packages cream cheese (very, very soft)

1 1/2 c. sugar

2 eggs

2 T cornstarch

1 T vanilla

Juice of one lemon

1 c. sour cream

Directions:

1. Line bottom of a 10″ springform pan with parchment paper circle

2. Pat graham cracker mixture to form the crust

3. Mix eggs, sugar+cornstarch, and cream cheese

4. Mix vanilla and lemon juice into cream cheese mixture

5. Add sour cream

6. Pour mixture into the prepared springform pan

7. Place a 9×13 pan with 1″ of water in the bottom rack of the oven

8. Place cheesecake on the upper rack and bake for 60 minutes at 350 degrees.

9. Turn off oven and prop open oven door for an additional hour for the cheesecake to cool.

Raspberry Sauce (the perfect addition)

Ingredients:

2 12 oz pkg frozen raspberries, thawed

2/3 c sugar

Directions:

Puree raspberries. Pour mixture through a wire mesh strainer into a small saucepan. Discard seeds. Cook sauce until the consistency of egg white. Cool and serve over cheesecake!