This basic cheesecake recipe is from ‘Best Recipes Under the Sun’ by Marion Cane. Published in 1987, this book is a compilation of recipes selected from the Food Pages of the Toronto Sun Newspaper. I got this book as a free promo gift, and has turned out to be one of my favourite cookbooks in my entire collection.
I would not call me an experienced ‘cheesecake baker’. At all. But I was inspired by the fact that it is mid June and there are wonderfully sweet Ontario strawberries available. I found this basic cheese cake recipe to be easy to put together, incredibly light and fluffy, and super tasty. It has a sour cream topping that bakes to a very smooth glazed surface that you can top with anything you prefer.
This recipe will serve about 8 people with fairly generous servings, and also freezes really well if you have left overs.
- 4 tbsp melted butter
- 1 cup graham cracker crumbs
- 1 tbsp sugar
- 1 tsp grated lemon zest
- 1 lb cream cheese - 2 - 250 gram packages 500 grams
- 3 eggs
- 2/3 cup granulated sugar
- 2 tbsp lemon juice
- grated lemon rind from one lemon
- 1/2 cup sour cream
Sour cream topping
- 1 cup sour cream
- 3 tbsp granualated sugar
- 2 tbsp lemon juice
- 2 cups chopped strawberries (for pureeing)
- 3 tbsp corn starch
- 2 tbsp vanilla
- 3/4 cup granulated sugar
- 2 cups sliced strawberries (to add to strawberry base)
- Combine graham cracker crumbs, melted butter, sugar and and lemon zest in a large bowl. Combine with a fork until well blended. It should resemble wet sand.
- Pour the crumb mixture into a spring form pan and press firmly and evenly into a smooth layer with a spoon. Transfer to the fridge to chill while you prep the filling.
- Preheat the oven to 350 degrees.
- Transfer the cream cheese to a large mixing bowl. Beat with mixer until ligth and fluffy. Add in eggs one at at time and beat thoroughly.
- Add in sugar, sour cream, lemon juice and lemon zest, and continuing mixing until smooth.
- Remove crust from fridge and pour batter into chilled crust.
- Bake for 35 minutes or until cake is puffy and not overly browned and remove from oven.
Sour Cream topping
- Combine sour cream, sugar and lemon juice in a bowl and stir with spatula. Once well blended pour over warm cake. Return to the oven for about 10 more minutes.
- Remove from oven and let cool to room temperature. Refrigerate in fridge overnight.
- Pour diced strawberries into a bowl and add cornstarch. Stir well until well coated.
- Add strawberries with cornstarch to blender and blend until well blended and very smooth.
- Transfer strawberry mixture to a medium sized sauce pan. Add in vanilla, sugar, and remaining sliced strawberries. Cook on medium heat stirring regularly until mixture thickens. Once the mixture has thickened remove from heat and let cool for about 30 or 40 minutes.
- Pour the mixture over top of the cheesecake and then refrigerate for at least 3 hours to let it set. If you can leave it longer even better as it will set quite nicely the longer it sets. To serve - open the spring form pan and slice to desired slice size.
- This cake freezes really well and can stay in the freezer for up to 3 months
- Try different toppings for this cheesecake recipe - its a great basic recipe that is very adaptable
- If you want to make ahead this cheesecake will keep nicely in the fridge for about 4 days