Cheesecake

Cheesecake was the "it" dessert in the 1980s.  My mom had a simple but amazingly good recipe. Feeling a bit nostalgic, I made it  for Christmas Eve dessert this year. It was good, but a word to the wise: make sure your guests are not lactose intolerant before you serve this.

Mom's recipe has a graham crust and is cooked in a springform pan. Classic.

I made a variation on the theme, using chocolate cookie crumb crusts for individual cheesecakes in a cool little pan made especially for teeny cheesecakes.

I used a jar of sour cherries, but it's also really good with strawberries. Or any other berry, really. 
 

Teena's Cheesecake
Crust:
1 1/2 cup graham crumbs
2 tbsp brown sugar
3 tbsp melted margarine
 
Mix together and line bottom of cheesecake pan. Bake for 10 minutes at 350°
for 10 minutes. Cool.
 
Cake:
2 - 8 oz cream cheese
1 - 3 oz cream cheese
1 cup sugar
lemon peel
1/4 tsp vanilla
3 eggs
500 g tub sour cream (splurge and go for full fat)

Beat eggs and sugar.
Add softened cream cheese and other ingredients. Beat until smooth.
 
Pour into cooled crumb mixture
Bake 1 hour @ 300° until center is firm.
 
Cool and spread 1 tub of sour cream on top.
Chill at least 3 hours. Serve with fruit.

Chocolate Wafer Crust (variation)
1 1/2 cups (375 ml chocolate wafer crumbs
1/4 cup butter, melted

Stir crumbs with butter until moistened. Press into prepared pan using fingers.  Bake in 350º oven until set, about 10 minutes.

I pressed the chocolate crumbs into the individual forms with the bottom of a glass.  Then I tamped it down with my fingers.

Beat the eggs and then mix everything together

Fill the tins, or springform pan with the cheesecake mixture

 Cheesecake cracks when it's done. But then you pipe the sour cream on it, and problem - solved.

 In this case, I melted white chocolate for an extra layer between the cheesecake and sour cream

 For the individual cheesecakes, I pipe the sour cream on the top. Or you could use a spoon to dollop it on.  For the springform, use a knife or spoon to smooth it on. In either case, let the cheesecake sit in the fridge for at least a couple of hours (and up to 24) before removing from pan. It's even better on day 2.