This is one of my favorite recipes from when I was a
kid. My grandma would make this recipe,
especially for my brother for his birthday. She would make a huge deal about how she loved
him so much that she was willing to bake it in July. Later
when I learned cook and bake I found it was actually the easiest recipe I’ve
found for cheesecake. I’ve adjusted it a little from
here original, but the essence is still the same. (For her original reduce the vanilla and
double the topping amount)
Crust
1 ½ cup graham cracker crumbs
1 tbsp butter softened
1 tbsp sugar
Filling
3 – 8 oz packages of cream cheese softened
1 cup of sugar
5 eggs
2 tsp vanilla
Topping
1 pint sour cream (16 oz container)
½ cup sugar
2 tsp vanilla
Get all the ingredients together and start softening early in the day!
Step 1: Preheat the
oven to 325°F
Crust
Step 2: Combine graham crackers, sugar and butter in a
mixing bowl. Press into a spring form
pan.
Base
Step 3: Mix the cream cheese with an electric mixer with the
paddle attachement. Scrape down the
sides of the mixer. (I used the paddle
with the scrapper side) Be sure to mix
completely and eliminate all the lumps before the next step.
Step 4: Add the eggs one at a time, beating well after each
egg. (I like to add them with a pyrex
measuring cup – it has the advantage of making sure not to get any shell in the
batter and having a spout for easy pouring.)
Step 5: Add vanilla and beat for 5 minutes at medium speed.
Action shot of the mixing!
Step 6: Pour over the crumb crust. Tap on the counter a few times to eliminate
some bubbles. The bubbles can cause
cracks in the cheesecake.
Step 7: Bake for 50-60 minutes. There will be a still wobbly spot in the
center of the cheesecake, it should measure a 160°F on an instant read thermometer. Remember that it will continue to cook after
you remove it. Remove from the oven and
let cool for 15 minutes.
(Yes you can see where I tested it – but it won’t show after
the topping is on it!)
Meanwhile…
Topping
Step 8: Combine sour cream sugar and vanilla with the wire
attachment on the mixer. (Hopefully you
washed the bowl while the cheesecake was baking or if you’re lucky like me you
have two!)
Step 9: If you are
concerned about the cheesecake cracking you can run a paring knife around edge
of the pan.
Step 10: After the cheesecake has cooled for the 15 minutes,
pour the topping evenly over the cheesecake and return to the oven for 10
minutes.
Step 11: Remove from oven and cool on a wire rack
completely, then refrigerate at least 3 hours, but overnight is better!
The finished cheesecake!
