If this sweet summery treat looks familiar to you, fear not, you’re not seeing double (although after biting into a slice of this cheesecake, you’ll probably wish you were). This is actually something I baked up back in the day when I had a baking blog of my own. However, I wasn’t able to keep up with it as often as I would have liked, so I decided to crash with Mama
Anyway, in case you haven’t seen this cheesecake, then you are very welcome. The recipe is simple, trust me this really is a no fuss dessert (if you did keep up with my old blog, then you know I’m not a complicated baker).
Cheesecake is a magnificent and marvelous creation. It is, in my opinion, more than just a velvety smooth cheese filling encased in a sweet crust. For my family, cheesecake is the main attraction. Looking back, I don’t believe there has ever been a family occasion where the cheesecake hasn’t made an appearance…
Usually when I make cheesecake I like using ricotta cheese. However, this time, I used sour cream in its place. I used the usual graham cracker crust and then topped it all off with a homemade blueberry sauce.