Did bit of baking in the weekend!! I’ve yet to perfect the cheesecake base though… for some it always ends up crumbling apart when I make it. It turned out slightly better this time around since I stuck it into the freezer overnight, but it still doesn’t hold as well as I want it to. Wonder if it’s cuz I didn’t put enough butter…
Gosh… this looks obviously homemade, doesn’t it? Guess the styrofoam box doesn’t help either… Anyways, jump the cut for the recipe!
PS – Anyone known how to make a good cheesecake base? Mine tastes good but it’s not very functional in the sense that it tends to crumble under pressure… (aka, when I cut into it).
SIMPLE CHERRY CHEESECAKE
- 1 pack of nilla wafers or graham cracker or digestive cookies (add a pinch of cinnamon to the mix)
- 2 packs (8 oz) of cream cheese (you can substitute 1 pack with low fat cream cheese without loosing the flavor)
- 3/4 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 can cherry pie filling, blueberry, or whatever suits your fancy
- Pre-heat oven to 350 degrees F.
- Crush the wafers, and place 1 tbsp of crushed wafers into each cup. (The original recipe doesn’t mention adding butter to form the base, but I added about a 1/4 cup of butter and the base still doesn’t really stick, so I don’t know… maybe I’ll try half a cup next time? Oh, and I used a 10 inch springform pan instead of muffin molds lined with muffin paper as stated in the recipe.)
- Beat cream cheese (make sure the cream cheese is at room temp — makes it so much easier to mix and also makes the consistency better), sugar, eggs and vanilla until light and fluffy.
- Fill each cup with this mix until 3/4 full.
- Bake for 15-20 minutes, let cool then stick in fridge for a couple of hours to let it harden.
- Top with a bit of cherry pie filling (optional), you can also used fresh fruit and whipped cream!