![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2011\/06\/cheesecake.jpg\" "\\"cheesecake\\"")
<\/a><\/p>\nYou will need :<\/p>\n
For the crust :<\/p>\n
about 2 cups of graham crackers , maybe about 30 squares , put it in the food processor until it becomes a very fine crumbs<\/p>\n
1 stick of unsalted butter , melted<\/p>\n
Mix these ingredients together in a medium bowl , with a fork until mix well . Spray 9 inch spring form pan with cooking spray , and then pour the crust mixture into the pan , press with your hand or bottom of a glass or cup to cover the pan and all the way up about 1 inch to the side , evenly .<\/p>\n
Refrigerate , while you prepare the filling .<\/p>\n
The filling :<\/p>\n
2 of 8 oz cream cheese, room temperature<\/p>\n
3 eggs<\/p>\n
1 cup of sugar<\/p>\n
1 cup of sour cream<\/p>\n
1 cup of low fat organic vanilla yogurt<\/p>\n
good dash of vanilla extract<\/p>\n
zest from 1 lemon ( optional)<\/p>\n
In a mixer bowl , mix the cream cheese until smooth about 1 minute . No lumps , then add the egg one at a time , mix well each time , scrape off the side . Add the rest and do the same . Add the sugar , mix well for about 2 minutes , medium speed . Add lemon zest , vanilla extract and sour cream and yogurt . Mix well , scrape off the side , do not overbeat . Pour into the crust . Wrap the bottom of the pan securely with heavy duty foil . You will need a roasting pan , place the pan that has been wrapped with the foil into the roasting pan . Fill up with boiling water , half way to the side of the pan . Bake at 325 F , for 55 minutes ( each oven is different , you might want to check after 50 minutes , do not overbake , your cheesecake should be jiggle still ) It will get better once it’s refrigerated overnight .<\/p>\n
Serve as is , or you can use strawberry topping . My strawberry topping recipe is taken from the strawberry jam recipe . I just had to warm up the jam to make it runnier .<\/p>\n","protected":false},"excerpt":{"rendered":"
I’ve used this recipe few times , and i think it’s one of the best cheesecake recipe out there . I never failed making this , even the very first time making it few years ago . So , couple of nights ago , i was looking for something to do , it was a busy day but , for some reason i just wanted to keep going and going .. yes , it’s like that energizer bunny .. LOL . Originally i was going to make Chocolate Babka .. but then my son said , why not cheesecake . I thought .. sure , why not cheesecake ?? Got everything on hand .. and there i was starting making the cheesecake , until i realized , i did not have enough sour cream !! I ended up replacing it with yogurt , and the only yogurt i have in the fridge was , low fat vanilla yogurt . I was worried that the cheesecake will not turn out right .. but i did it anyway .. And guess what ? it turned out delicious .. in fact i am going to do it this way from now on , using half sour cream and half vanilla yogurt . I also used the topping from the strawberry jam that i made last week , i warmed up the jam for just 20 seconds in the microwave , it turned out just perfect !! Great cheesecake !! You will need : For the crust : about 2 cups of graham crackers , maybe about 30 squares , put it in the food processor until it becomes a very fine crumbs 1 stick of unsalted butter , melted Mix these ingredients together in a medium bowl , with a fork until mix well . Spray 9 inch spring form pan with cooking spray , and then pour the crust mixture into the pan , press with your hand or bottom of a glass or cup to cover the pan and all the way up about 1 inch to the side , evenly . Refrigerate , while you prepare the filling . The filling : 2 of 8 oz cream cheese, room temperature 3 eggs 1 cup of sugar 1 cup of sour cream 1 cup of low fat organic vanilla yogurt good dash of vanilla extract zest from 1 lemon ( optional) In a mixer bowl , mix the cream cheese until smooth about 1 minute . No lumps , then add the egg one at a time , mix well each time , scrape off the side . Add the rest and do the same . Add the sugar , mix well for about 2 minutes , medium speed . Add lemon zest , vanilla extract and sour cream and yogurt . Mix well , scrape off the side , do not overbeat . Pour into the crust . Wrap the bottom of the pan securely with heavy duty foil . You will need a roasting pan , place the pan that has been wrapped with the foil into the roasting pan . Fill up with boiling water , half way to the side of the pan . Bake at 325 F , for 55 minutes ( each oven is different , you might want to check after 50 minutes , do not overbake , your cheesecake should be jiggle still ) It will get better once it’s refrigerated overnight . Serve as is , or you can use strawberry topping . My strawberry topping recipe is taken from the strawberry jam recipe . I just had to warm up the jam to make it runnier .<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-998","post","type-post","status-publish","format-standard","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/998","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=998"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/998\/revisions"}],"predecessor-version":[{"id":1000,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/998\/revisions\/1000"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}