Nothing Tastes Better Than Cheesecake!
The variety of cheesecake flavors is endless. The Cheesecake Factory alone offers more than twenty different versions. As a life-long cheesecake aficionado, I prefer simple recipes that compliment the basic cheesecake flavor, not overpower it. My mother's recipe for a cheesecake with a sour cream topping continues to be my favorite.
It's still my dessert of choice on my birthday. Now that I'm grown up, I bake my own cheesecakes. As someone who needed to take a Survival in the Kitchen class, I can attest that this recipe is easy to make.
- It's light. I don't enjoy rich cheesecakes that fill me up in one bite.
- It's crustless. I've never tasted a crust that complimented the flavor of the cheesecake.
- Almond extract is one of the ingredients. It's my favorite flavoring!
- The sour cream topping accentuates the flavor of the cheesecake.
2 - 8 oz. Packages of Cream Cheese
1/4 tsp Almond Extract
2/3 c Sugar
1 c Sour Cream
3 tbsp Sugar
1 tsp Vanilla Extract
Soften the cream cheese* (for use with an electric stand or hand mixer):
- Unwrap the cream cheese and cut it into quarters.
- Microwave the cream cheese on high power for 10 seconds.
*If you don't soften the cream cheese the batter will be lumpy and you will overmix to compensate. The cheesecake will end up with a different texture because of the extra air whipped into it.
Bake the cheesecake:
- Pre-heat the oven to 350 degrees.
- Beat three whole eggs with a fork in a mixing bowl.
- Add the cream cheese, almond extract, and sugar. Blend the ingredients until smooth.
- Pour the mixture into a greased, standard (9 inch diameter), glass pie plate.
- Bake for 30 minutes (the top should no longer look glossy).
- Cool for 20 minutes (it's normal for the center to sink slightly).
Prepare and add the sour cream topping:
- Mix the sour cream, sugar, and vanilla extract in a small bowl until smooth.
- Pour the topping onto the cheesecake and spread it around until even.
Bake the cheesecake for an additional 10 minutes.
Cool the cheesecake on a cooling rack until the glass pie plate is room temperature.
Chill the cheesecake in the refrigerator (it takes best at this temperature).
Unfortunately, many of the foods we love the most are loaded with calories and fat. That's why we try to only enjoy them on special occasions.
Listed below is the nutritional reality of this cheesecake recipe:
Each slice (8 per cheesecake) contains 367 calories and 25 grams of fat.
For a healthier version, I have swapped the sour cream topping with Fage Greek yogurt with cherry. I mix the contents of two 5.3 oz containers in a bowl to create the topping. The flavor of the yogurt is a great compliment to the cheesecake (a.k.a. super yummy!). This changes the nutritional information to (according to www.fageusa.org) 320 calories and 20 grams of fat per slice.
Next time I make a cheesecake I will try low fat cream cheese and sour cream and report back on how it turns out.