Charcoal Room Chessecake
This is one of my favorite cheesecakes. The cake itself is not too sweet and has a rich, velvety texture but what really makes it good is the sour cream topping that is added at the very end of cooking. It’s a “wow” ingredient that separates it from any other cheesecake I’ve ever had. I also really like this recipe because it is so darned simple and is about being a cheesecake instead of some other flavor. I like chocolate and turtle and raspberry cheesecakes and the like but sometimes, a good, simple cheesecake is more satisfying. This is a truly great recipe. Here it is:
Charcoal Room Chessecake, recipe courtesy of Bridget Carns
3/4 cup fine graham cracker crumbs
2 T butter, room temperature
1 cup plus 5 T sugar
1 1/2 lb cream cheese, room temperature
3 eggs, room temperature
2 tsp vanilla
2 cups sour cream
1/2 cup blanched, slivered almonds (optional)
Preheat oven to 350 degrees. Mix together graham cracker crumbs, butter, and 2 T sugar with fingers. Press on the bottom of a 9-inch springform pan.
Beat cream cheese well. Slowly beat in 1 cup sugar, then eggs, one at a time, beating well with each addition. Add 1 tsp vanillla and pour into prepared pan. Bake for 50-60 minutes or until set.
Meanwhile, mix together sour cream, 3 T sugar, and 1 tsp vanillla.
When cheesecake is set, remove from oven, and increase oven temperature to 500 degrees. Spread sour cream mixture on cake and bake 5 minutes longer. Chill, remove from pan, and sprinkle with the almonds.
A few notes about the recipe: 1) Sprinkle the toasted almonds on as late as you can. They will take on some moisture from the cheesecake and lose crispness. Better yet, just have your guests sprinkle them on as they take their piece. 2) Cherry pie filling is good on this cheesecake as well.
Enjoy! People really like to eat this recipe. I brought it to a baptism and recieved a lot of nice compliments about it.
ADDED: An updated picture with a new serving idea can be found here.