Creamy Cheesecake

​Cheesecake is one of Jacques year round favorite desserts.

Ingredients:

Crust:

• 1 1/2 Cups Graham Crackers (finely chopped)
• 1/3 Cup Butter (melted)
• 1/4 Cup Sugar

Filling:

• 1/2 Cup Sugar
• 3 Eggs
• 2 8 oz Philadelphia Cream Cheese (soften)
• 1 TSP Vanilla Extract

Sour Cream Topper (optional):

• 1 Cup Sour Cream
• 1/4 Cup Sugar
• 1 TSP Vanilla Extract

Instructions:

Preheat oven to 350°F. 
Melt butter. Set aside to cool.
Mix filling ingredients together and set aside. Mix crust ingredients together and firmly press in the baking dish. Pour filling on top. Bake for 20 – 25 minutes. Remove from the oven and cool. Refrigerate for at least 6 hours before serving unless adding the optional topper. 

If adding the optional Sour Cream Topper…While the cheesecake is cooling, preheat the oven to 400°F. 

Mix the Sour Cream Topper ingredients together. Once the cheesecake is cooled, carefully top with sour cream mixture. Bake for 10 minutes. Remove from the oven and cool. Refrigerate for at least 6 hours before serving. 

​

Tips:

• Best results bake the day before and chill overnight.
• If using a Kitchen Aid Mixer with Whip on the cream cheese it seems to make it lighter.
• Garnish with fresh fruit or homemade whip cream.
• Leave the Philadelphia Cream Cheese at room temperature overnight before baking to soften.
• Leftovers last 1 – 2 months in the freezer.
• Leftovers last 3 – 4 days refrigerated.
• Melt better first to allow it to cool while collecting and mixing the filling.
• Sitting at room temperature never exceeds 2 hours.
• The Ninja Chopper works well for the crust. 
• Use a sponge or pie dish to bake. I personally prefer a pie dish.