Friday, January 1, 2010


I have never been very fond of heavy cheese cakes. This recipe is from my friend Fatma. It is mild and tasty.



Sour Cream 500 gr
¼ cup sugar
1 tablespoon vanilla
Mix all of the above ingredients and put into the freezer while working on the rest of the cheesecake.


¾ cup ground walnuts
¾ cup Graham Crumbs
3 tablespoon unsalted butter (melted)
Note: you can eliminate walnuts. In that case, increase graham crumbs to 1.5 cup


2 Philladdelphia cheeses 250 gr. (Room temperature)
4 eggs
1 ¼ cup sugar
1 tablespoon lemon juice
2 tablespoon vanilla

  • Make the topping and place in the freezer
  • Make the bottom of the cheesecake by mixing ground walnuts, graham crumbs and butter together by hand and press to the bottom of cheese cake pan
  • Make the filling using a cake mixer or blender but follow this order:

1. First mix together the cheese and the sugar. Add cheese in small pieces.
2. Add the eggs one at a time. Last, add in lemon juice and vanilla

  • Pour the filling in the pan. On top of the graham crumbs.
  • Cook at 325 degree (preheated oven) for 1 hour. Make sure the cheese is cooked. If it looks uncooked, continue cooking some more.
  • Cool.
  • Take the topping out of the freezer and pour on the cheesecake. Cook for another 15 minutes.
  • Make sure it is fully cooled. Pour the cherries at the very top.
  • Place in the freezer for a couple of hours.
  • Best if it is made 1 day before.

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