I have been making this pie plate sized cheesecake for years since we first ate it at our friend's Shirley's house. Every now and then my beloved requests this cheesecake. The recipe is simple and quick and perfect for a small dinner party if you don't want a lot of leftover dessert in the house. With fresh Fraser Valley strawberries, it is the tastiest combination.
- 1 1/4 cup graham wafer crumbs
- 2 tablespoons sugar
- 1/4 cup melted butter
- 2 250 gram / 8 oz packages cream cheese
- 3/4 cup sugar
- 2 farm fresh eggs
- 2 teaspoons vanilla
- Beat together the softened cream cheese and the sugar.
- Add the eggs one at a time and beat until smooth.
- Add the vanilla and then pour into the crumb crust pie plate.
While it is baking mix together
- 1 cup sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
Refrigerate to chill for several hours.
Nice- with strawberries abundant it's a great time for cheesecake!
ReplyDeleteYour cheesecake looks yummy....I'm sure it was. Haven't had cheesecake lately...I may have to now. Kathy
ReplyDeleteI love cheesecake with sour cream topping! I have a pumpkin cheesecake recipe with sour cream topping I LOVE! I can't wait to try out this recipe :)
ReplyDeleteThis is a wonderful recipe to have when you want to make a smaller cheesecake...Thank you for posting it.
ReplyDeleteCheesecake and strawberries go so very well together....and yours looks beautiful.
Yummy! do you have an extra fork?
ReplyDeleteYummy! And I have all of the ingredients on hand,I see dessert for tomorrow night.
ReplyDeleteOh my!! I made it today. Just had a piece it was not quit cold enough but I still enjoyed it. Tomorrow I am sure it will be even better :)
ReplyDeleteThis one is going in the recipe folder
Thank You
Yum and again I say YUM!
ReplyDeleteThe perfect size cheesecake for small households! Thanks so much.
ReplyDeleteThere's nothing like a good slice of cheesecake! And all the better with fresh Fraser Valley strawberries.
ReplyDeleteI can almost taste it ! Wonderful Lovella!
ReplyDeletethis one's a keeper, can't wait to give it a try
ReplyDeleteThis cheesecake is perfect!! The texture is creamy, and no cracking!! :) I had been searching for the perfect take-to recipe, where I always had all the ingredients on hand, and this is it!! I love your website, recipes and pictures. I've also made the Maple Fudge Sour Cream Cake, and it's a keeper, too. Excellent job!!
ReplyDeletewhy is it that every baked cheesecake that i have ever made as cracked, except this one? It was great! So simple, all the ingredients are on hand, and the perfect size. I made this for some friends that were stopping in, on their way home from the lake. It was nice because I had it in the fridge and it was ready to go, even though they only got back from the lake at 11pm. Perfect recipe!
ReplyDeleteThis looks just like the ones my mom used to make - one of the few things she ever baked. Now that I finally have some nice pie plates, I was happy to find a cheesecake recipe that doesn't require a spring form pan. Still working on that acquisition ;op
ReplyDeleteI made this for company the other night and it is not only SO amazing it is easy and fool proof. I have never baked a cheesecake right. I substituted the sour cream with plain greek yogurt and it was AMAZING. Thank you so much!!
ReplyDeleteI come back to this recipe time and again - it is simple, yet so delicious. It reminds my family of the cheesecake we enjoyed at the Columbus, Ohio F & R Lazarus Department Store, now macy*s with no more cheesecake. This is so much simpler - no springform pan and no 30 minute beatiung time. We make 2 each each holiday for our family of 5 - so that we have some to enjoy the week after. Thank you for publishing this recipe!
ReplyDeleteThanks for the recipe! It was the first time I made cheesecake. And even though I only had a bit more over half the filling it called for, it turned out great! The whole family loved it!
ReplyDelete