Cherubic cheesecake

With the holiday season arriving, how can anyone resist stuffing their faces into the delicious pies, cakes and sweets that accompany the festive times? Well, homemade cheesecake provides the mouth-watering solution for those holiday cravings! With a homemade crust and creamy topping, this expensive-looking cheesecake is sure to impress friends and family. So here's to a traditional homemade cheesecake that will be a delightful gift, desert or even main course for the upcoming holidays.

Cherubic cheesecake

Prep time is about 60 minutes. Makes about 4 - 6 servings.

Kitchenware:

- 2 large bowls
- 1 blender
- measuring cups
- 1 pie plate

Ingredients:

Crust:

- 2 c graham cracker crumbs
- 1/2 c of butter

Filling:

- 1/2 c of sugar
- 1 package (8 oz) cream cheese, softened
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- salt
- 2 eggs

Topping:

- 1 c of sour cream
- 1/2 tsp of vanilla extract
- 2 tbsp of sugar

Preparation:

1. To create the cheesecake crust, combine graham cracker crumbs and butter using a blender. Pour into a bowl.

2. Using your fingers, mold the crust mixture onto the bottom and sides of a buttered pie plate. The crust should be approximately two inches thick.

3. In another mixing bowl, beat cream cheese until fluffy. Gradually add lemon juice, 1/2 c of sugar, a dash of salt and vanilla extract into the mixture.

3. Break eggs, and add them one at a time, into the same bowl. Mix thoroughly after each addition.

4. Pour filling into crust.

5. Bake at 325 degrees in the oven for 25 - 30 minutes.

6. For the cake topping, mix two tbsp of sugar, sour cream and 1/2 tsp of vanilla extract in the blender.

7. Once the cheesecake is finished baking, spread the topping smoothly over the cheesecake surface.

8. Chill for two hours or more before serving.

9. Enjoy!