Recipe by Kimke
This is a popular cheesecake recipe in Omaha. I had it first at a party and have made it several times since. It is very easy and has a lightness that most cheesecakes don't have. The raspberry sauce is a nice addition. You can also drizzle it with chocolate syrup or serve with fresh berries.
Top Review by Leta
This is a very good baked cheesecake. I cut the recipe in half as we are only two, and then baked it in two of my 4" mini spring form pans. We topped it with chopped fresh strawberries. I'm not sure what size springform pan Kimke is using. I would think the filling would be very thin given that I usually can fill at least 3 mini-pans with a 1/2 recipe and got barely 2 from this one. An 8 inch would be the largest I would try. But the cake itself is very good.
- 10 graham crackers
- 5 tablespoons butter, softened
- 2 tablespoons powdered sugar (or to taste)
- 2 (10 ounce) packagessoftened cream cheese (you can use light)
- 1⁄2 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- almond extract
- 1 (1 pint) container sour cream (can use light)
- white sugar
- almond extract
- frozen raspberries
- lemon juice
Directions See How It's Made
- Crust: Combine crushed graham crackers and 5 tablespoons of butter until mixed to a flaky consistency; Add powdered sugar, just to sweeten the crust slightly Press into the bottom of a spring form pan.
- You may bake the crust at this point (optional) 350 deg for 5 minutes; I like it better if you don't bake it.
- Cake: Mix cream cheese, sugar, eggs.
- Add vanilla and if desired 3-5 drops (or so) of Almond extract.
- Mix again till smooth and creamy.
- Bake 20 minutes at 350 degrees.
- Topping: Mix sour cream with white sugar to taste and again a few drops of almond extract to taste.
- Top the cooked and cooled (slightly) cheesecake with the spread (not all the way to the edge).
- Bake 350 degrees for 5 minutes; should be done but not brown.
- Optional fruit topping: 1/2 package frozen raspberries in a saucepan and cover with water and some lemon juice.
- Bring to a boil and add sugar to sweeten (as much or little as you want) and corn starch to the desired consistency and return to a boil, STIRING constantly.