My fantastic mom has been using this cheesecake recipe for years and it’s definitely a keeper! Also known as “cloud cake” by my fabulous friend Helene, this is definitely a lighter, fluffier cheesecake than most, but that’s just how I like it.
To make the cheesecake, here’s what you’ll need:
* 1 1/3 cups graham crumbs
* 1/3 cup melted margarine
* 1/4 cup white sugar
Preheat oven to 350F. Mix together the graham crumbs, melted margarine and sugar and place in a lightly greased spring form pan. Bake for 8 minutes.
* 2 packages light cream cheese, softened
* 1/3 cup white sugar
* 1 tsp lemon juice
* 6 squares of Baker’s white chocolate, melted
* 3/4 cups light sour cream
* 2 large eggs
Beat the cream cheese, sugar and lemon juice until smooth. Use either a stand or handheld mixer, unless you’re a superhero or have amazing arm strength. Add the melted chocolate, sour cream and eggs. I highly recommend using a microwave to melt the chocolate on medium heat and be careful not to burn it! Beat this heady concoction until well blended and pour over the graham wafer base. Bake at 450F for 10 minutes. Reduce the heat to 250F and bake for 30-35 minutes.
Now with this cheesecake, you can go to town and decorate it however you wish. I prefer to add a layer of whipped cream on top (adding to the cloud effect) and serving with fantastic strawberry coulis (recipe courtesy of epicurious).
This is a recipe of raspberry coulis, but I substituted strawberries:
* 1 package of frozen strawberries in syrup (I thaw them to room temperature)
* 2 Tbsp sugar
* 1 tsp fresh lemon juice
Place the package of strawberries in syrup, sugar and lemon juice into a blender. Blend it until it’s a lovely, frothy liquid. Then pour this mixture through a sieve placed over a bowl. This guarantees no seeds will get stuck in your teeth and this extra step is well worth it!
The beauty of this cheesecake recipe is that you can change it up and experiment with it. Use semisweet chocolate squares and Oreo cookie crumbs for a chocolate cheesecake, which would go well with a raspberry coulis. The possibilities are endless….perhaps I may try it with wasabi if I’m feeling just a tad bit cheeky…perhaps not…