We celebrated Matthew’s 19th birthday yesterday with this delicious dessert. This cheesecake is so easy to make and definitely a favorite in this house. Of course, we made this one Rachel Friendly, so I’ll share the original recipe and place the alterations in parenthesis.
15 graham crackers, crushed – any cookie of your liking can easily be substituted (For this we used 2 packages of these.)
2 tablespoons butter, melted
4 (8oz) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour (or 1/4 cup white rice flour)
- Preheat oven to 35o. Grease a 9 inch spring-form pan.
- In a medium bowl mix graham cracker crumbs (or cookie of your choice) with melted butter. Press onto bottom of spring-form pan.
- In a large bowl mix cream cheese with sugar until smooth. Blend in milk. Mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off and let cake cool in oven with the door closed for 5-6 hours (this prevents cracking). Chill in refrigerator until ready to serve.
(Optional) Raspberry Sauce:
1 cup raspberries
1 cup sugar
1/3 cup water
1 tablespoon tapioca starch
Mix water, berries, and sugar together in a medium sauce pan and place over medium-low heat until gently simmering. Mash with fork. Sprinkle tapioca starch on top, mix in, and allow to continue simmering until it reaches the desired consistency.