Recipe—Cheesecake

Cheesecake with a chocolate crust topped with Ghiradelli chocolate shavings

With the holidays quickly approaching I thought what better recipe to post than one for cheesecake. Everyone needs a straightforward cheesecake recipe and this is mine.

Note: I recommend using a 10″ spring form pan but you can also use a 9″ x 13″ pyrex or two 9″ pie dishes. 

STEP 1: CRUST
2 c graham crackers or chocolate wafers crumbled
1/2 c butter, melted
2/3 c sugar

  • Mix ingredients together.
  • Press into bottom of pan (and up sides if using a pyrex or pie dishes) using the back side of a large spoon or rubber spatula.

STEP 2: FILLING
2 lbs cream cheese
1 c sugar
6 eggs
2 tsp vanilla

  • Preheat oven to 350º.
  • Mix well and carefully pour over graham cracker crust. (Be sure you leave plenty of room for your topping if using pie dishes. I usually fill a pie dish about 2/3 of the way.)
  • Bake in oven for 30–40 minutes.
  • Allow to cool and do not cover.

STEP 3: TOPPING
2 pints sour cream
½ c sugar
2 tsp vanilla

  • Preheat oven to 375º.
  • Mix ingredients well and pour over cooled cake.
  • Bake at 375º for 10–15 minutes.
  • Allow cheesecake to cool completely and then place in refrigerator.

 Note: This is also great with scrumptious toppings. Cherry pie filling, fresh strawberries, or shaved Ghiradelli chocolate are my favorite.



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3 responses

  1. Congratulations Rebecca on starting Diva di Cocina!
    I look forward to trying the cheesecake and your other recipes. I know my uncle in SF will love the cheese cake. How appropriate that you would begin your blog with a recipe that has Ghiradelli chocolate in it! I remember one of the first things you made for us at work had Ghiradelli chocolate. Good luck and have fun!

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