Sunday, August 21, 2011

2-Layer Cheesecake

As I've gotten older, I find myself shying away from the rich chocolaty desserts that I used to love, and more towards desserts like cheesecake and custard-based pies. When it comes to cheesecake, I prefer my cheesecake plain and without flair; give me a plain New York style cheesecake ANY day over something like a white chocolate mocha raspberry truffle caramel cheesecake. 

Usually, when the cheesecake craving hits, I head over to Max's Deli, where they do cheesecake just the way I prefer. However, after a meal there, I almost ALWAYS have to get my dessert to go! 

I have a great cheesecake recipe; handed down to me from my Mom, it's a bit time-consuming but definitely worth the trouble. However, I stumbled across this recipe recently and decided to give it a try - it's easy, quick, and doesn't require any fussy water baths. I still love my old traditional recipe, but this is one I will definitely make again when short on time or feeling a bit lazy. 

If water baths, cheesecake cracks or baking scare you, try this no-fail recipe. And please, PLEASE step AWAY from the No-Bake Box Mix :)

2-Layer Cheesecake
adapted from Foodjimoto
1 1/4 cup shortbread cookie crumbs (the Ninja is perfect for this!)
1/4 cup melted butter
2 8oz packages cream cheese, softened
1/2 cup granulated sugar
3 eggs
3/4 tsp vanilla extract
2 cups sour cream
1/2 tsp vanilla extract
2 Tbsp granulated sugar

Preheat oven to 375 degrees. 

Prepare Crust: Grease the bottom of a 9" springform pan. Combine the shortbread cookie crumbs (I used Lorna Doone) and melted butter and mix well. Press firmly onto the bottom of the springform pan. Chill until ready to use. 

Prepare Filling: Mix the cream cheese, sugar and eggs until creamy. Fold in the vanilla and pour atop the prepared shortbread crust. Bake for 20 minutes, then remove from oven and let cool for 15 minutes. 

Meanwhile, prepare Topping:  Mix the sour cream, vanilla and sugar together. Carefully spoon atop the cheesecake. Spread evenly with a rubber spatula and bake for 10 minutes. 

Let cheesecake cool to room temperature, then cover and chill for 24 hours. Carefully remove from pan and serve. 

Yes, it  cracked. this was mainly due to the way I had to finagle it out of the lower oven instead of the cooking method. Oops! 

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