The Basics: Cheesecake

“The Basics” is a blog series where I share the starting point for most of my culinary creations. These recipes are meant to be the base for wherever your culinary imagination takes you!

Dark Forest Cheesecake

In Progress: Strawberry Cheesecake

Mini Mandarin Cheesecakes

The Basics: Cheesecake

Yields 10-12 Servings

• 8 ounces cream cheese (softened)

• 1/8 teaspoon salt

• 2 eggs

• 1 tablespoon lemon juice

• 1/3 cup white sugar + 2 tablespoons white sugar

• 2 tablespoons vanilla extract + 1 tablespoon vanilla extract

• 1 graham cracker crust

• 1 cup sour cream

Fruit Topping

• 16 ounces of fresh fruit

• 1/3 cup white sugar

• 1 tablespoon vanilla extract

1. Preheat oven to 325 degrees Fahrenheit.

2. Using a hand mixer, blend the softened cream cheese in a mixing bowl until smooth and creamy.

3. Add the salt and eggs into the cream cheese mixture and blend until the eggs are fully incorporated.

4. Next, add in the lemon juice, 1/2 cup of white sugar and 2 tablespoons of vanilla extract. Blend the sugar until fully incorporated.

5. Pour the cream cheese mixture into the graham cracker crust. Smooth the top of the mixture so it is even across the crust.

6. Bake the cream cheese mixture for 30 minutes at 325 degrees Fahrenheit.

7. In a small bowl, stir together the sour cream, 2 tablespoons of white sugar, and 1 tablespoon of vanilla extract. Set aside.

8. Remove the graham cracker/ cream cheese mixture from the oven.

9. Spoon the sour cream mixture on top of the cream cheese mixture. Spread until smooth across the top of the graham cracker crust.

10. Return the cheesecake to the oven and bake for 10 minutes at 325 degrees Fahrenheit.

11. Remove the cheesecake from the oven and allow it to cool completely in the refrigerator.

12. To make the topping, wash, clean, and chop the fresh fruit.

13. Add 2/3 of the fresh fruit into a large saucepan with the white sugar and vanilla extract.

14. Cover and simmer on medium heat for 15 minutes. Allow the fruit mixture to cool completely.

15. Purée the fruit in a blender or food processor until smooth.

16. Stir in the last 1/3 of the fresh fruit to the fruit purée until fully incorporated.

17. Remove the cooled cheesecake from the refrigerator and spread the cooled fruit mixture on top of the cheesecake.

18. Return the cheesecake to the refrigerator until ready to serve. Enjoy!

Mini Cranberry Cheesecakes