Description
This is my own recipe for a yummy, creamy, thick, cheesecake; that is easy to make and sure to dazzle anyone.
I prefer to serve it topped with blackberries, but you can use any fruit of your choice… i bet kiwi with lime would be good too, mmmm mabe i'll go make another.
To be completely honest, i opt not to dig out my spring form pan and cheat by buying ready made crust from the store. Although, i have included ingredients and instructions for a crust for those who are looking for a completely home made cake. However, if you are as lazy as i am and go with the ready made crust … tip: keep that aluminum edge (that keeps the clear plastic lid on) folded up, making an extra lip. It will help hold more cheesecake, and keep it from overflowing. This is a nice, thick cheesecake!
This cheesecake is made in three parts 1. Crust, 2. Filling (note: filling is made in two stages whipped cream and filling), and 3. Topping (note: this topping is not the fruit topping, but the top layer of the cheesecake).
Ingredients
- Graham Cracker Crumbs
- Splenda Granular
- Cinnamon
- Nutmeg
- Slivered Almonds
- Butter
- Heavy Whipping Cream
- Vanilla Extract
- Cream Cheese
- Eggs
- Cornstarch
- Lemon Juice
- Sour Cream
Instructions
- Grahm cracker crumb crust:
- Mix together: crumbs, splenda, spices, and almonds
- Stir in butter, mix well
- Press into bottom and slightly up sides of 10 inch spring form pan
- Set aside
- Filling:
- First beat heavy whipping cream until it starts to look frothy, then add cup splenda and 1 teaspoons vanilla extract
- Continue beating until firm peaks form
- Set aside
- Filling:
- Preheat oven to 350f
- In a separate bowl, thoroughly beat remaining filling ingredients with a mixer, for about 5 minutes
- Scraping down the sides occasionally
- Take half of whipped cream mixture and fold into filling
- Set aside other half of whipped cream mixture
- Pour filling into prepared pan
- Bake at 350f for 35 – 40 minute
- Remove from oven and let cool for 5- 10 minute
- Reset oven to 475f
- While cheesecake is cooling prepare topping
- Topping:
- Mix together topping ingredients and pour over cake
- Return cheesecake to oven and bake at 475f for 8 – 12 minute
- Cool, and chill cake for at least 4 hours before serving
- Just before serving decorate with remaining whipped cream and fruit of your choice
- I prefer blackberries
- Enjoy!