Recipes

My Favourite Cheesecake Recipe

Sometimes you just want to have a delicious recipe to share and this is just perfect for any cream cheese lovers.

Each region of the world also has its own take on the best way to make this dessert. Italians use ricotta cheese, while the Greeks use mizithra or feta. Germans prefer cottage cheese, while the Japanese use a combination of cornstarch and egg whites. There are specialty cheesecakes that include blue cheese, seafood, spicy chilies and even tofu! In spite of all the variations, the popular dessert’s main ingredients – cheese (I prefer organic) and a sweetener –remain the same.

When you first combine the cream cheese, sugar and flour.

Make sure to add one egg at a time to keep this recipe fluffy!

I like to grease the bottom and sides of my pan with a little bit of coconut oil.

This recipe fills a 9 inch pan almost to the rim!!

Make sure to cook for only 10 minutes at 450 degrees ! then turn the temperature down to 250 degrees and cook for another hour. When this cake turns golden brown and springs back when touched – it is ready!

Make sure to loosen cake from the rim prior to cooling on counter.
Place in fridge on the top shelf to cool completely.

To serve you can cover the entire cheesecake with berries of choice while in the pan or you can drizzle your berries of choice onto each slice as you serve it. Sometimes it is decadent to warm the berries first!

My Favourite Cheesecake Recipe
Print Recipe
Serves: 10 - 12 Cooking Time: 1 1/2 hours

Ingredients

Crust:

1 cup Graham Cracker Crumbs

3 tbsp. Organic Cane Sugar

3 tbsp. Organic Butter

Healthier Gluten Free Crust - if you wish

1 1/2 cup of nuts of choice - I like to use walnuts

3 Medjool dates

Honey or maple syrup – just enough to hold crust together

Filling

4 8-ounce packages of Cream Cheese (I prefer to use an organic cream cheese)

1 cup organic cane sugar

4 tablespoons of flour - I prefer an alternative flour like spelt or kamut. For those who are celiac use any flour of choice.

4 organic eggs

1 cup organic sour cream

1 tablespoon organic vanilla

Topping

1 21-ounce can of cherry pie filling - I prefer organic and fresh or frozen when possible.

* When using fresh or frozen cherries I like to cook over a medium heat on the stove for a few minutes with a bit of organic maple syrup.

Instructions

1

Crust with Graham Cracker Crumbs

2

Combine crumbs, sugar and butter; press onto bottom of 9-inch spring form pan.

3

Bake at 325 degrees for 10 minutes.

4

Healthier Gluten Free Crust

5

No baking necessary

6

Filling

7

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.

8

Add eggs, one at a time, mixing well after each additional egg.

9

Blend in sour cream and vanilla.

10

Pour over the crust.

11

Bake at 450 degrees for 10 minutes.

12

Reduce oven temperature to 250 degrees and continue to bake for approx 1 hour.

13

Loosen cake from rim of pan.

14

Cool before removing rim of pan.

15

Chill.

16

Topic with pie filling just before serving.

Notes

No matter how you slice it, cheesecake is truly a dessert that has stood the test of time. From its earliest recorded beginnings on Samos over 4,000 years ago to its current iconic status around the world this creamy cake remains a favorite for sweet tooth of all ages.

By Shawn Nisbet

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My Favourite Cheesecake Recipe