Paris Pastry Cheesecake

Five ingredients blended smooth in a food processor, poured into a graham cracker crust, and baked for just 15 minutes. This is cheesecake stripped down to its most essential, and it works beautifully.

The sour cream and cream cheese blend creates a filling that’s lighter and tangier than a classic New York-style cheesecake. With only one egg, the texture stays silky and mousse-like rather than dense and heavy. The short bake time sets the custard just enough, then the real magic happens in the fridge.

Chilling overnight is where this cheesecake firms up and the flavors meld. You can get away with a few hours, but overnight gives you a cleaner slice and a more developed flavor. Fresh strawberries and whipped cream on top keep it looking and tasting like something from a pastry case.

Kitchen Tips

• Bring the cream cheese to room temperature before blending. Cold cream cheese leaves lumps that no amount of processing will smooth out.
• Don’t overbake. The filling should still jiggle slightly in the center when you pull it out. It firms up completely during chilling.
• Chill for a minimum of 4 hours, but overnight is better. An underset cheesecake is just flavored soup in a crust.
• Slice with a knife dipped in hot water and wiped dry between cuts for clean, sharp edges.

Variations

• Top with blueberries, sliced peaches, or mixed berries instead of strawberries for a seasonal switch.
• Add a teaspoon of vanilla extract or a tablespoon of lemon juice to the filling for extra depth.
• Swap the graham cracker crust for an Oreo cookie crust for a cookies-and-cream base.