Have you ever tried to clear out Counter Space and had a Hallelujah moment?

image1Well that was me, post Valentine’s day.  Not that my house doesn’t usually have both sour cream and cream cheese fully stocked, we just so happeded to have Mascarpone too! This cream cheese like, velvety smoth italian cheese that *UGH* is just to die for.

These three things (along with a fancy springform pan) are basically what makes a cheesecake “a cheesecake” if you know what I mean.  The rest of the recipe is pretty foolproof too just take one piece of advide, do NOT use pre crumbled graham crackers.

Totally makes all of the difference.


  • 1 oz package of Cream Cheese (room temperature)
  • 1/2 sour cream
  • 1/2 cup Mascarpone cheese
  • 1 cup Sugar
  • 2 Eggs
  • 1 tsp vanila
  • 2 tb Butter (plus 1/2 stick)
  • 2 cups Graham Crackers (plus 2 tb sugar)

Preeat oven to 350.

In mixer, combine cream cheese, sour cream, and mascarpos until fully combined.  Beat in sugar for a few minutes until light and airy. Add eggs, one at a time, until fully in the batter. Hand mix in vanilla.

In four ramekins, butter and sugar the inside layers before begining your filling. Toss remaining melted butter into cracker crumbs and pack at the base of each ramekin.  Spoon Cream Cheese mixture over the top and place on baking sheet.  Bake for 20 minutes or until ramekins are set.  Serve alongside strawberries or chocolate ganache


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