As an alternative to ice cream on a hot day, there is cheesecake even though I have always felt as though it is an after-dinner dessert made for the nighttime.
But doesn’t it make more sense to eat it earlier in the day so you have a chance to work off all those calories?
And have a cool treat on a hot day?
It is so good with fresh berries and a little fruit sauce too.
But best of all, a cheesecake is a palette ready for artistic creation. Berries and fresh flowers give it a personality, while chocolates and nuts give it a mood.
Try creating your own masterpiece with edible flowers and berries that match, or better yet, that contrast from each other. To create this look, wash and dry the berries and flowers. Then add the berries first and tuck the flowers and leaves around the berries. The bottom row of flowers was done by leaving the flower stems longer and placing them between the cake plate and the springform pan. This hid the edge of the silver pan and gave the cheesecake a pretty look from the side as well as the top. Keep the decorated cheesecake in the refrigerator until ready to serve. The flowers will wilt after a while, so decorate close to serving time.
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Passive Time | 3 hours |
| Servings |
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- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1/4 cup granulated sugar
- 2 pounds cream cheese, room temperature
- 1 cup granulated sugar
- 2 large eggs, lightly beaten and at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 1 cup sour cream, room temperature
Ingredients
Crust Ingredients
Cheesecake Ingredients
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- In a mixing bowl, blend together crumbs, sugar and butter.
- In a greased springform pan, press the mixture onto the bottom to an even thickness.
- Chill the crust for 5 to 10 minutes in the freezer.
- Preheat oven to 400 degrees. Place a shallow pan filled with warm water on the bottom rack when you preheat oven. This water will stay in the oven during the cooking time to help prevent the cheesecake from cracking.
- In a mixing bowl, beat together the cream cheese, sugar and cornstarch until smooth and light.
- Beat in the eggs and vanilla, only until thoroughly mixed.
- Stir in the sour cream until the mixture is well blended.
- Pour the cake mixture into the prepared crust. Rap the pan a few times on a counter to let air bubbles escape. Place on cookie sheet to catch any butter leaks. Loosely lay a sheet of aluminum foil over the cake to prevent it from browning too much. Place the cheesecake on the middle rack above the pan of water.
- Bake for 45 minutes. Then turn off the oven and slightly prop open the door to let the cake cool for 3 hours. Refrigerate.