Megan Ruan

Megan Ruan is a high school student at Mounds View High School in Arden Hills. Her interests besides writing include playing piano, eating at restaurants, reading, and baking scrumptious desserts.


Posted by: Megan Ruan Updated: June 20, 2011 - 12:43 PM


I didn't do this all on my own...I had a friend to crush the graham crackers!

Sooo, last baking session for three weeks! I'm glad it turned out well (thank you for the springform pan, Mom). I really hope I don't go into baking withdrawal while I'm in China.

Here's the recipe I used:

Crust: 12 crushed Graham crackers, 4 melted tablespoons butter, 1/4 cup sugar, 1 egg white, and cinnamon and nutmeg to taste (yes, you can taste this crumbly stuff--one raw egg white will not poison you)

Filling: 4 packages cream cheese, 1 cup sugar, 1/2 cup milk, 4 eggs, 1 cup sour cream, 1 tablespoon vanilla, 2 tablespoons flour. DO NOT OVERMIX! (it adds air that will make your cheesecake crack)

Then, 325 degrees for an hour, turn off the oven and leave the cake in there to cool for as long as you can wait. Refrigerate overnight.

Topping: 1 cup each sliced strawberries and blueberries, 1/2 cup any flavor jam or jelly, melt on stovetop and refrigerate.

And no, this is not a "healthy" recipe, sorry....have you ever heard of lowfat cheesecake?? If you're worried about that, take it to a party and don't leave it in your house. Sharing is caring:)

Here's a slice for you!


Here's a slice for you!




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