Wednesday, March 25, 2015

#15Cheesecakes: Everyday Cheesecake

You know how I entered new territory this year with blog events?  They're way fun, and keep me on track with my cooking.  I've been pleased to be a part of events coordinated by Camilla of Culinary Adventures with Camilla.  She's always organized and a great person to work with!
When Cam posted that she was celebrating her 15th wedding anniversary with a blog party of 15 cheesecakes, I waffled about whether or not to join.  It's not that it didn't sound fun, it's just what was a going to do with a whole cheesecake?  
J and I have dessert or at least a treat most nights after dinner.  With a dessert that serves 12, we'd be eating it forever, and while cheesecake is good, a little goes a long way.  But my mom was coming for the weekend, so that was 2 servings down, and perhaps I could send some home with her too.
Then I got smart.  I got on Pinterest, and searched "small cheesecake".  not mini cheesecake (which definitely has a place too), but a small one that would be all the beauty of cheesecake without all the servings.  
Enter this recipe.  It takes only 1 package of cream cheese, and comes together fast.  It's great alone, but we all talked about how amazing it would be with a fresh raspberry sauce.  Frankly, it's easy enough for everyday...but you could totally serve it to company too.  And even better?  It makes 6 servings.  Just enough for J, mom and me for 2 meals.  
I present to you now from Rita's Recipes, Everyday Cheesecake:
For the Crust:
1/2 c graham cracker crumbs
1/2 c pecan meal
1/4 c butter
2 tsp sugar
For the Filling:
8 oz cream cheese, softened
1/2 c sugar
1 Tbsp lemon juice
1/2 tsp vanilla
dash of salt
2 eggs
For the Topping:
1 c sour cream
2 Tbsp sugar
1/2 tsp vanilla

1.  Preheat oven to 325 F.  Mix together all crust ingredients and press into a 9" pie pan.
2.  Make the filling:  Cream cheese and sugar until light and fluffy.  Add lemon juice, vanilla and salt.  Mix until well combined.  Add eggs, one at a time, mixing until just combined.
3. Pour filling over crust and bake at 325F for 25 minutes, until set.
4.  While cheesecake bakes, stir together sour cream, sugar and vanilla.  Spread topping over baked cheesecake, and then return to oven for 10 minutes.
5.  Allow to cool for 1 hour on a wire rack before refrigerating for at least 2 hours before serving.

This was supposed to be 1 cup of graham cracker crumbs until I came home and discovered that I had 5 graham crackers (that made 1/2 a cup of crumbs, by the way).  I replaced the rest with breadcrumbs and a little cinnamon.  It was after I pressed it into the pan that I thought of the nut meal, which I have in my freezer.  My pie pan is a deep dish, so I tried to keep the crust as even as I could, but I knew it wasn't going to make it to the top of the pan.

I look at this picture, and I think that the filling looks reeeeally yellow.  But in the final product, it was yellow.  At least, more yellow than the topping.
I spread the topping over the cake, and put it back in the oven.  The nice thing about this cheesecake?  No cracking.  And frankly, the topping would have hidden it anyway.
Yum.  This is refreshingly tart, and begs for fresh fruit.  But it's also good alone.  Happy anniversary Cam!  J, the cats and I wish you all the best, 15 more years of happiness so we can celebrate with cheesecake again!!

Today we are helping Camilla of Culinary Adventures with Camilla celebrate her 15th wedding anniversary with waaaayy more than #fifteencheesecakes.

Here's what everyone brought to the cheesecake table, listed in alphabetical order. Enjoy!

Berry Cheesecake Bars by Baking and Creating with Avril
Cherry Cheesecake Bites by Cookaholic Wife
Chocolate Caramel Cheesecake by Dancing Veggies
Chocolate Cheesecake by My Hobbie Lobbie
Chocolate Topped Peppermint Cheesecake by Amy's Cooking Adventures
Creme Brulee Cheesecake Bars by Tara's Multicultural Table
Easter Basket Mini Cheesecakes by Little Bit of Everything
Everyday Cheesecake by Things I Make (for Dinner)
Irish Cream Cheesecake by A Day in the Life on the Farm
Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
Lowfat Blackberry Cheesecake by A Kitchen Hoor's Adventures
Matcha-Yuzu Cheesecake with a Meyer Lemon Glaze by Culinary Adventures with Camilla
Mini Churro Caramel Cheesecake by Cheese Curd In Paradise
Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair
Mudslide Cheesecake by Sew You Think You Can Cook
No-Bake Pumpkin Cheesecake by Angels Homestead
Samoa's cheesecake by Goodie Godmother
Sopapilla Cheesecake Bars by The Savvy Kitchen
Sopapilla Puff Pastry Cheesecake by Pink Cake Plate
Skinny Vanilla Bean Cheesecake by Renee's Kitchen Adventures
Twix Cheesecake Brownie Torte by Making Memories With Your Kids


  1. Simple and delicious- a traditional cheesecake is always a winner.

  2. Haha. I don't think I was as organized this round. Sorry! But I SO appreciate you joining the fun and posting a fantastic cheesecake recipe for me to try. Thanks, again, Sarah!

  3. I'm doing the same thing- trying to branch out and get connected with other bloggers by cooking/baking together. It's been great fun! So happy you decided to join us for this party...your cheesecake looks so good! It looks so creamy and I love how you made up for the graham crackers. Great idea. :)

  4. Your cheesecake looks wonderful! Great job.

  5. Hooray! I love that you found the "perfect size" cheesecake! It looks delicious!! :-)

  6. Yumm!! This looks WONDERFUL! I love the idea of a smaller size - perfect for a sharing and no leftovers to put away. :)

  7. Love the smaller size! Perfect for our smaller family size.

  8. I wouldn't be able to turn this down - especially with some raspberry sauce!

  9. Going the classic route is always the tastiest in my opinion. Good idea with the smaller size, I think cheesecake taste best if eaten within a day.