A Cheesecake that makes you feel like a...

The best thing about knowing how to cook is when you have a craving you can make one trip to the store, hangout in the kitchen and poof – craving satisfied (most of the time).  The other day I had a craving for cheesecake.  Well, that and I wanted to impress CF by making a decent cheesecake.  In my weekly trip to the store I only needed to pick up a few extra ingredients, two extra blocks of cream cheese, fresh berries and a pre-made crust.   

(SCREEEECH!!!!!)

I know…”real cooks don’t use pre-made items in their cooking!” blah, blah, blah.  I am not ashamed to admit that I am…resourceful.  

Here is how you can be a resourceful bad-ass in the kitchen too:

Crust

Pre-Made Graham cracker crust

Filling

2 – blocks of cream cheese (I use 1/3 less fat and it turned out just fine)

1 cup plus a teaspoon extra for good measure of sugar (use real sugar not splenda)

1  teaspoon vanilla

3 tablespoons reduced fat sour cream

2 eggs (yolks and whites)

Fresh juice of half a lemon

Topping

Strawberries

Blueberries

Chocolate Sauce

Lemon

Splenda

Pre-heat oven to the universal 350 degrees.  Mix all ingredients (except eggs) together for a couple minutes until they start to become fluffy and creamy.  Add eggs one at a time incorporating well.  Then mix filling for 4 more minutes or so.  Pour mixture into your resourceful, pre-made graham cracker crust.  Place on baking sheeting and bake about 60 minutes.  Check your cake at 60 minutes and every few minutes until it reaches your desired consistency.  Remove and let cool.  When your “impress-your-hubby-I’m-a-bad-ass-cheesecake” is cooling making your topping.

Place blueberries and sliced strawberries and mix in bowl with a spinkle of splenda, splash of lemon juice and lemon zest.  Let sit and macerate (fancy word for marinate) until you’re ready to top.  Enjoy!