I have to admit that I tend to over extend myself. If someone asks me to do something for them, then yes, of course I will be happy to help you out. My daughter got married on October 1. One of her bridesmaids was getting married the next weekend and yet another was getting married the next weekend. You read right, 3 weddings in 3 week. Our family tends to just go ahead and adopt people that come into our lives so of course when bridesmaid #1 asked if I would make cheese cakes for the wedding, I couldn’t tell her no. Now mind you that I haven’t ever made a cheese cake (the kind you bake). It’s no problem! I can handle it. I search and searched the internet and found so many that sounded good but cheese cake is very time consuming. I looked and looked and found the following recipe that was tasty and not as labor intense as most of the recipes I found. Thank you to The Recipe Rebel. The cheesecakes were a big success. Here’s the recipe I used:
2 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 tablespoon sugar
3 (8 ounce) packages light (oz. regular) cream cheese
1 1/2 cups granulated sugar
4 large eggs
4 teaspoons lemon juice
2 teaspoons vanilla extract
a pinch of salt
3 cups light sour cream or 0% Greek yogurt
1. Preheat the oven to 325 degrees F and lightly grease a 10″ Springform pan.
2. In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press into the prepared pan and up the sides about 1 inch. Bake for12-15 minutes or until firm, no longer moist. When done, reduce the oven heat to 275 degrees F.
3. Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar, eggs, lemon juice, vanilla and salt and beat on low until smooth.
4. Add sour cream and beat on low until combined.
5. Pour into crust and smooth the top. Bake at 275 degrees F for about 2 hours or i\until the outer 2 inches are set but the center is still jiggly. Turn the oven off and let sit in warm oven for 1 hour. Remove from the oven and let cool to room temperature before chilling in the fridge completely.
7. Baked cheese cakes store perfectly in the fridge for a few days and they freeze wonderfully as well!
For more great recipes like this, visit Recipe Rebel at: http://www.thereciperebel.com