This was super easy cheesecake. Really light, not too sweet, and with a great flavor. I still love the Three Cities of Spain, but for a quick easy recipe where you typically have everything on hand, this is kind of hard to beat. Went over well at home (not too sweet) and at work (wow – real cheese cake!) See notes below.
1 9″ shortbread crust (see notes)
2 – 8 ozs bars cream cheese, softened
1 cup sugar
2 eggs, room temperature
2 tsp vanilla
1 cup sour cream
Preheat oven to 325 degrees.
Cream together cream cheese and sugar. Add eggs, one at a time, mixing well. Add vanilla and sour cream.
Bake for 60 – 70 minutes or until cake jiggles across the top when shaken. Run a knife around the outside edge (plastic knives are really helpful here to not mess up your pans), but leave the cake in the pan. Let cool on counter, then place in the refrigerator. Remove from pan when completely chilled.
Notes: I didn’t use a shortbread crust. I used the graham cracker crust from the Three Cities of Spain cheesecake recipe. And since works for my favorite cheesecake it worked for this one too.
Here are those details:
5 ozs (1 sleeve) graham crackers, ground – or vanilla wafers or animal crackers
5 Tbs unsalted butter, melted
1/3 cup sugar
1/8 tsp salt
Mix together and press into bottom of 9 inch springform pan. Easy and good.