I can't believe Mini Penny Blog's birthday almost slipped by me! March marks four years of running this blog and I decided to celebrate with two awesome things: cheesecake and a shop sale!
Okay, so first things first: the Mini Penny Shop sale. Now through the end of March, everything in the shop is 30% off. No code is needed and it's always free shipping in the US. There are lots of goodies available, so hurry up and get them before they're gone.
As for the cheesecake, this is a recipe that my mom uses all the time. She got it from one of her quilting friends, Helen, that I've known pretty much my whole life. Bottom line is, it's so good and I pretty much have to keep myself from eating half the darn thing in one sitting. Enjoy!
Crust
1 3/4 graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
Filling
3 - 8 oz. packages Philadelphia cream cheese
1 1/2 cup sugar
4 eggs
1 Tblsp vanilla
Topping
1 1/2 cup sour cream
1 tsp vanilla
1/4 cup sugar
Fruit (optional)
Preheat the oven to 325º.
Starting with the crust, blend the cracker crumbs, sugar and butter. Press this mixture into a 10" spring form pan.
Next, your filling. First mix the cream cheese and sugar. Add eggs and vanilla and beat for five minutes. Once it is mixed well, pour over the crust. Bake at 325º for 70 minutes. Check to make sure it's done by inserting a knife into the pie — the knife should come out mostly clean. Remove and let cool for 20 minutes.
While the cheesecake is cooling, blend the sour cream, sugar and vanilla. Poor over the top of the cooled cheesecake and return to the oven to bake for another ten minutes. Remove and refrigerate.
You can garnish your cheesecake with fruit (I prefer blueberries and raspberries!) or flowers! And enjoy!
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