Living On Food

Dense and Velvety Cheesecake

 

This makes a very dense and flat cheesecake with a velvety texture. It's quite different from a fluffier New York cheesecake.

Ingredients (crust)

• 1-1/4 cups of graham cracker crumbs (1 pack of 9 crackers)
• 1/3 cup of melted butter
• 1/4 cup of sugar

Directions (crust)

Mix everything. Pat evenly into the bottom and up the sides of a 9 inch pie plate. Chill.

Ingredients (pie)

• 2-8 ounce packages of cream cheese, softened
• 2 lightly beaten eggs
• 2/3 cup sugar, divided into 1/3 and 1/3
• 2 teaspoons vanilla, divided in half
• pinch of salt (optional)
• 1 cup (8 ounces) sour cream

Directions (pie)

Beat eggs and cream cheese for 1 minute on medium speed. Add 1/3 cup sugar, 1 teaspoon vanilla, and salt. Continue beating until well blended and smooth, about 1 minute. Pour into crust and bake at 350 degrees for 35 minutes.

Remove and cool for 10 minutes.

Combine the sour cream, sugar, and 1 teaspoon vanilla. Spread evenly over cheesecake. Return to oven for 10 minutes. Remove and cool completely on wire rack. Refrigerate for 3 hours or overnight.

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