Simple, Moist Cheesecake

If you’re looking for an easy, delicious dessert, look no further!

This family recipe — from my Grandmom — is one I can remember enjoying since I was a kid. I love that it’s moist, creamy, sweet (but not too sweet), and delicious. It’s a bit different than your typical cheesecake because it doesn’t have the graham cracker crust, but I promise you won’t miss it. It’s that perfect light dessert that’s so satisfying but doesn’t leave you feeling full/heavy/sick afterward.

what you’ll need…

FOR THE FILLING: 

1 lb cream cheese (2 — 8oz Packages)

4 Eggs 

2/3 cup Sugar

1/4 teaspoon lemon extract 

FOR THE TOPPING: 

1 pint sour cream 

3 Tablespoons sugar

1 teaspoon vanilla extract 

how to make it

1. Preheat the oven to 325 degrees.
2.  Allow the cream cheese to soften to room temperature. Add one egg at a time and keep mixing. Add sugar and lemon extract. Pour into a glass pie pan and bake at 325 for 45 — 50 minutes. Cool for 15 minutes. 
3.  While the filling is cooking, mix all the topping ingredients in a small bowl. Spread the topping mixture on the cooled cheesecake and bake at 325 for 10 — 15 minutes. 
4.  Enjoy! 

P.S. You can eat this warm, but I also LOVE it chilled!

P.P.S. WE LOVE TO MIX JUST THE TOPPING INGREDIENTS (CUT THE RECIPE IN HALF) AND DIP STRAWBERRIES IN THEM. I DID THIS FOR MY KIDS ONE TIME WHEN THE STRAWBERRIES WE GOT WERE A LITTLE TART, AND NOW THEY REGULARLY REQUESTED “GIGI’S SWEET CREAM. ” IT MIGHT SOUND STRANGE, BUT IT’S SOOO GOOD!