This is hands down, the best cheesecake I’ve ever had. She brought three to a party, and I ended up eating half of one of them. I was soooo sick.
- 8 ounce package Philadelphia Cream Cheese (room temp)
- 1/3 C sugar
- 1 TBL light Karo
- 3 TBL sour cream
- 1 large egg
- zest and juice from two lemons
- 1 tsp vanilla extract
Use my recipe for a graham cracker crust.
- Butter the sides and bottom of a baking pan. Ideally, use a springform pan
- Cut strips of parchment paper about 2 inches wide and place around sides of pan.
- Prepare graham crackers – press into BOTTOM ONLY of the baking pan (not the sides)
- Beat cream cheese, sugar and Karo
- Add egg and sour cream and beat
- Add lemon and vanilla and beat to incorporate
- Pour into prepared graham cracker crust
- Place the baking pan in the bottom of a large casserole dish, and fill the dish with about one inch of boiling hot water
NOTE: If using a springform pan (or any pan that may leak) wrap the baking pan with foil to isolate it from the water. - Lay foil lightly over top of the pan/dish
- Bake at 350º for 30 minutes
- Cool at least 2 hours before serving
- Top with fresh blueberries or lingonberry preserves
TOPPING OPTIONS
For the sour cream topping:
- 2 cups sour cream (475 ml)
- 1/3 cup powdered sugar (35g)
- 1 teaspoon vanilla extract
For the raspberry sauce:
- 12 ounces (340g) fresh raspberries
- 1/2 cup granulated sugar (100g)
- 1/2 cup water (120 ml)
Caramel Ganache
- 28 individually wrapped Kraft Caramel candies -Approximately 8 oz
- 3 TBL butter
- 1/2 tsp salt
- 1/4 cup heavy whipping cream
- Prepare an ice water bath for when the caramel is melted
- Bring whipping cream and butter up to 195º and add the caramel pieces and salt
- Stir until smooth
- Place the pan with the caramel mixture into the ice water bath and beat with an electric mixer, stopping to scrap down the sides
- This will take about 5 minutes but eventually the mixture will get creamy and thicken.
