This Cream Cheesecake is all cream cheese and cream. The addition of sour cream or the popular Italian cheesecake based on ricotta just doesn’t do it for me. Truth be told, my son has eaten a whole Cream Cheese cake cake by himself- It’s that good! Add to that, you can make this cake in advance and freeze it. I freeze it unwrapped on the bottom of the spring form pan. When it’s frozen, I remove the bottom and wrap it with waxed paper and foil. Assuming, no one sneaks into the freezer, the cheesecake can stay frozen at least four weeks.
This cheesecake is perfect for the chocoholics amongst you: Chocolate Cheesecake . It’s more dense than the Cream Cheese Cake and full of chocolatey goodness,
Prep time: 40 minutes