Just in case anyone needs encouragement to use dairy products, I’m happy to help. Make a cheesecake!

Easy New York Cheesecake


     2 cups graham cracker crumbs

     6 T butter

     ¼ cup sugar


     4 – 8-ounce packages cream cheese

     1 cup sugar

     3 eggs

     1 t vanilla

Combine ingredients for crust in small bowl.

Press into bottom of 9-inch spring-form pan.

Warm cream cheese to soften; place in blender.

Add sugar; pulse until combined.

Add eggs one at a time, pulsing after each addition.

Add vanilla; blend until smooth.

Pour into crust; gently tap pan to remove air bubbles.

Bake for 1 hour and 20 minutes at 325 degrees.

Refrigerate overnight before serving.

Easy New York Cheesecake

Easy New York Cheesecake

Fluffy Cheesecake


     2 cups graham cracker crumbs

     6 T butter

     2 T sugar

Combine ingredients; press into bottom of 9-inch spring-form pan.


     2 – 8-ounce packages cream cheese, softened

     5 egg yolks

     2 cups sour cream

     ½ cup sugar

     1 T vanilla

     1 T lemon zest

     1 T lemon juice

     1/8 t salt

Place cream cheese, egg yolks, sour cream and ½ cup sugar in a large mixing bowl.

Mix until smooth.

Add vanilla, lemon zest, lemon juice and salt; stir to combine.

In small mixing bowl beat 5 egg whites until fluffy.

Add ½ cup sugar; continue beating until stiff.

Gently fold together with sour cream-cream cheese part of the filling.

Fold together gently until combined; pour into crust.

Bake for 1 hour and 10 minutes at 325 degrees.

Open oven door; allow cheesecake to cool for several minutes.

Remove from oven; run a sharp knife around the top edge of the crust.

Refrigerate overnight before removing the outer ring of the pan.

Serve chilled.

Fluffy Cheesecake

Fluffy Cheesecake

Refrigerator Chocolate Cheesecake

For the base:

     8 ounces milk chocolate, finely chopped

     2 cups rice crispy cereal

For the filling:

     1 1/3 cup heavy cream

     12 ounces cream cheese

     1/3 cup powdered sugar

     ¾ cup milk

     ¾ cup cocoa powder

     4 t unflavored gelatin

Grease pan lightly with butter.

  • I used a muffin tin for mini cheesecakes, but you can use an 8-inch or 9-inch spring-form pan.

Place chopped chocolate in a heat-proof bowl over a small saucepan of simmering water.

Stir until melted; stir in rice crispies.

Pour into prepared tin; flatten into bottom.

Place in refrigerator for about 30 minutes until chocolate has set.

Beat cream in mixing bowl until it has soft peaks.

Place softened cream cheese in a separate mixing bowl; beat until smooth.

Add sugar; continue beating until smooth.

Place gelatin in small bowl with 3 T water to soften.

Heat milk; add cocoa powder and stir until combined.

Add gelatin; stir until smooth.

Add to cream-cheese mixture; mix until combined.

Fold together with whipped cream; pour over base.

Chill at least 3 hours before serving.

Refrigerator Chocolate Cheesecake

Refrigerator Chocolate Cheesecake

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Cherlyn Beachy lives near St. Ansgar in northeast Iowa with her husband, Mervin, and their son and daughter. They have a large garden and raise their own chickens, beef, pork and eggs. She’s a stay-at-home mom who loves to cook and enjoys photography. “I cook like many of you – no special equipment, no exotic ingredients and no one else to wash the dishes,” she says. “I’m always on the lookout for tasty easy-to-prepare seasonal food.”