If you’re trying to watch your sugar intake or just gravitate towards less-sweet desserts, then this one is for you.
This cheesecake is less dense and much creamier than a traditional New York -style cheesecake. It’s been something that was made frequently while we were growing up, and though I loved it, it at times was not sweet enough for me. When I want a dessert, sometimes I just want something sugary. If you’re like me, you need something to amp it up; enter the strawberry ice cream. You can make your own or buy it from the store, but trust me when I say that the combination will blow you away. A bite of the creamy cheesecake mixed with the sweet strawberry ice cream – it’s the absolute best.
- 1¼ cups graham cracker crumbs
- ¼ cup melted butter
- 8oz package of cream cheese, softened
- ½ cup sugar
- 1 Tbsp lemon juice
- ½ tsp vanilla
- 2 eggs
- 1 cup sour cream
- 2 Tbsp sugar
- ½ tsp vanilla
- Strawberry ice cream, for serving
- In a medium bowl, combine the graham cracker crumbs and butter and press into an 8" pie pan and up the sides.
- Pre-heat an oven to 325 degrees. In a medium bowl, beat the cream cheese until fluffy; gradually beat in the ½ cup sugar, lemon juice, vanilla, and a pinch of salt. Add the eggs, one at a time, beating well after each. Pour the filling into the graham cracker crust. Bake for 25-30 minutes until set.
- In another bowl, stir the sour cream, 2 Tbsp sugar, and vanilla. Spoon the topping mixture onto the top of the baked pie and bake 10 minutes longer. Cool completely, then chill for several hours.
- Serve with strawberry ice cream.