Baked cheesecake!

Now, I love cheesecake, but I very rarely make it. I'm not sure that my self control (and ego) could take the failure of eating an entire cheesecake by myself. That's why I have a 24 hour rule. I only make cheesecake if I know I will give it to someone (for their birthday, for no reason at all) within 24 hours. This is pretty easy to do, as most everyone I know will take a cheesecake.

The recipe I use is very easy and never fails. And it is easy to adapt to your needs. This cheesecake was made for a good friend on his birthday and he loves blueberries so I dropped a few in. You can also puree or reduce some fruit in simple syrup to give it your own spin. The possibilities are endless, but for now, cheesecake with blueberries.

A quick note on the ingredients, as always. Cheesecake crust is the main trouble here. If you are dedicated to the notion of graham crackers to make the crust, order them online because you really don't find them in Britain or Europe. I use plain digestives cookies, but you can also use Oreos or ginger snaps--- oh ginger snaps would be good!

Ingredients for crust:
2 cups of cookies/biscuits/Oreos, processed to crumbs
1/2 teaspoon cinnamon
1 stick of butter (1/2 cup), melted
A splash of vanilla

Ingredients for filling:
16 oz/ 500 grams of cream cheese
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 teaspoon vanilla

Recipe:

1. Combine cookie crumbs, butter, cinnamon and vanilla until evenly moistened. Use coat the pan evenly with the crumbs and pat down with hands. Use the bottom of a measuring cup to firmly press the crust. Don't forget to coat the sides of the pan as well, about 5 centimeters or an inch up. Put in the fridge until ready to use.
2. To make the filling, beat the cream cheese until smooth. Add eggs one at a time until combined.
3. Gradually add the sugar and beat until the mixture is creamy.
4. Add the sour cream, vanilla and lemon.
     *The filling is very thin, but don't worry. It is supposed to be the consistency of cream.
5. Bake for 45 minutes at 325 degrees. Allow to rest in the pan for 30 minutes in the pan before putting it in the fridge. Allow it to set for at least four hours before serving.


Enjoy!