How to Make Elegant No-Fail Sour Cream Cheesecake Dessert

Who can resist a gorgeous piece of mouth-watering Cheesecake! I think I've always managed to try every variety whenever I can.

When I make Cheesecake myself, I always stick with my Sister-in-Law's tried and true recipe.

Made from sour cream and cream cheese, it can easily be adapted to low-fat for the diet conscious, and you can serve plain or dress with the topping of your choice.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Crust:
• 1-1/2 cup graham cracker crumbs
• 6 tbl brown sugar
• 1 tsp cinnamon
• 6 tbl soft margarine
• Filling:
• 3 (8-oz.)) cream cheese
• 1-1/2 cup sugar
• 4 eggs
• 2 cup sour cream
• 1 cup whipping cream
• 2 tbl lemon juice
• 1/2 tsp vanilla
• Topping:
• Fresh or canned Strawberries
• Fresh or canned Blueberries

1. In a small bowl, let the cream cheese soften to room temperature.

2. Beat the sugar into the cream cheese until till fluffy.

3. Add the eggs into the above mixture one at a time, beating after each one.

4. Add the other remaining ingredients.

5. Spray 9-inch spring pan with non-stick cooking spray. With the bottom of a spoon, press graham cracker mixture into bottom of pan until firm, and along dust sides of pan with additional graham cracker mixture.

6. Pour cream cheese mixture in 9" spring form pan.

7. Bake 1 hour at 350 degrees. Turn off oven. Leave in 1 hour longer.

8. Let cool. Serve plain, or garnish with topping of your choice.

Tips & Warnings

• Refrigerate when cool.
• Cheesecake firms up and cuts better when made the day ahead.

Resources

• Moomette's Magnificents
• Moomettesgram's Favorite Recipes
• MomsTalk Network
• How to Profit from a Recipe Blog