Desserts and sweets
Easy cheesecake
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55 min
Serves 8 - 10
General
Ingredients
- For the cheesecake For the cheesecake
- 16 oz cream cheese (450 g; softened) 455 g cream cheese (450 g; softened)
- 2/3 cup sugar 160 ml sugar
- 3 large eggs 3 large eggs
- 1/2 tsp vanilla essence 2.5 ml vanilla essence
- For the topping For the topping
- 3 tbsp sugar 44 ml sugar
- 8 oz sour cream (225 g) 225 g sour cream (225 g)
- 1 tsp vanilla essence 4.9 ml vanilla essence
Method
Preheat oven to 350 Fahrenheit (175 Celsius)
Prepare and bake the cheesecake
In a large bowl beat the cream cheese, 2/3 cup sugar, eggs, 1/2 teaspoon vanilla essence with an electric mixer until smooth. Pour the cheese mixture into a well greased 9 inch baking pan.
Bake the cheesecake for 25 minutes. Turn the oven off, remove the cake and let cool for 10 minutes.
Make the sour cream topping
In a bowl add the sour cream, sugar and vanilla essence and mix well until you get a smooth mixture. Spread over the cheesecake and return to the oven for 5 minutes more.
Remove the cheesecake from the oven, let it cool down completely and then refrigerate for at least 2 hours before serving.
Prepare and bake the cheesecake
In a large bowl beat the cream cheese, 2/3 cup sugar, eggs, 1/2 teaspoon vanilla essence with an electric mixer until smooth. Pour the cheese mixture into a well greased 9 inch baking pan.
Bake the cheesecake for 25 minutes. Turn the oven off, remove the cake and let cool for 10 minutes.
Make the sour cream topping
In a bowl add the sour cream, sugar and vanilla essence and mix well until you get a smooth mixture. Spread over the cheesecake and return to the oven for 5 minutes more.
Remove the cheesecake from the oven, let it cool down completely and then refrigerate for at least 2 hours before serving.
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