Prep 25 mins
Cook 1 hr 5 mins
I swear this cheesecake recipe originated in the kitchens of Mount Olympus. The crust is perfect, the filling creamy and light, and the simple sour cream topping is fantastic. With a delicate hint of lemon (increase the amount of lemon extract if you prefer a stronger flavor) and a flawless appearance (no need to worry about cracks, since the topping will cover them), this cake is just right to finish out a special dinner. To increase the "wow factor," spoon fruit compote on top just before serving. This scrumptious dessert is also very easy to make and tastes just as good when made with low-fat and/or fat-free ingredients -- you've got to try it! Because of the long amount of time required to cool and chill the cake before serving, I'd recommend that you make this a day ahead of time. Enjoy!
- 10 graham crackers, crushed finely (sheets)
- 59.16 ml butter, melted
- 29.58 ml sugar (optional)
- 453.59 g cream cheese
- 236.59 ml cottage cheese
- 4.92 ml lemon extract
- 2.46 ml vanilla extract
- 2.46 ml salt
- 3 eggs
- 1 egg white
- 177.44 ml sugar
- 453.59 g sour cream
- 44.37 ml sugar
- 2.46 ml lemon extract
- 2.46 ml vanilla extract
- Mix ingredients for crust and press on bottom and sides of greased springform pan; bake for 10 minutes at 350 degrees and cool on wire rack.
- In blender, combine first five ingredients for filling until smooth; add eggs and egg white, and process until smooth.
- Add sugar a little bit at a time – combine just until blended.
- Pour filling into prepared crust and bake at 350 degrees for 50 minutes (until almost set in the center).
- Remove to wire rack and let sit for ten minutes; increase oven temperature to 450 degrees during this time.
- Whisk together topping ingredients and spread over cake; bake for 5 minutes at 450 degrees (until set at the edge).
- Remove cake to wire rack, cool completely, cover and refrigerate for 8 hours.
Now I would have taken a photo of this because not only was it to drop down on your knees tasting but it looked like a 20 star hotel grand buffet dessert! One problem, they all dove at it before I could get the camera from my desk like a bunch of wild animals. I don't think I have ever been so proud of something I made before. I didn't have the lemon extract so I used lemon zest and real lemon juice for both the filling and topping. I used an 8 inch spring form pan as I thought for sure it would be low and flat in a 9 and it filled it to the top with the crust just coming half way up. Kept it in the fridge overnight. Didn't embellish it anymore with berries but it was beautiful! Don't know it I can out do myself with the next one but there will be a next one, hopefully no one is around so I can get a photo if it turns out even half as good as the first time. Thanks Messy Cook for being so "messy"!