Creamy Cheesecake

Who says birthday cakes have to be flour-based? This dense and creamy cheesecake is a rich and luxurious treat, and it has only 1/2 cup granulated sugar for 12 servings. (There is sugar in graham crackers, yes, but this crust is thin on purpose to use fewer of them.) Okay, yes, it’s cheesecake, so the fat content is high. But the serving sizes aren’t big and the cake is so rich that it’s surprisingly satisfying in small slices. You can easily use low-fat cream cheese and low-fat sour cream, but avoid the nonfat versions of both or the cake won’t taste good. Be sure to plan ahead so you have enough time to chill it well before serving.

Courtesy of Sharon Bowers

Creamy Cheesecake

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    8 graham crackers 4 eggs
    1/2 teaspoon cinnamon 1/2 cup sugar
    2 tablespoons butter, melted 2 tablespoons lemon juice
    3 8-oz packages cream cheese, at room temperature 1 tablespoon vanilla
    1 cup sour cream


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    • 1

      Preheat the oven to 325 degrees F. Grind the graham crackers to find crumbs in a food processor. Add the cinnamon, and with the machine running, drizzle in the melted butter. Turn this mixture into a 9-inch springform pan and press it evenly with your fingertips.

    • 2

      Put the cream cheese, sour cream, eggs, sugar, lemon juice and vanilla in a large bowl and blend with a mixer on high until smooth. Pour over the crust and bake for 60 to 70 minutes, until puffed, golden, and set in the center.

    • 3

      Remove to a wire rack and cool to room temperature, then refrigerate for at least four hours, and preferably overnight, before serving.

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