This award winning cheesecake recipe is the only recipe we use. I first tried it when our son, Elisha, was born prematurely and a woman from our church, who is now one of my dearest friends, brought it to us with our meal once we arrived home. I thought I didn’t like cheesecake, but this one was so pretty I had to take at least a bite. After the first bite, I was convinced I love cheesecake!! It was a few months later when she taught several women at church her “secrets” to a great cheesecake. Today, 20 years later, we’re still making this cheesecake and applying all the secrets she taught us.
To make your crust you’ll need:
1 cup of graham cracker crumbs (crushed finely)
1 cube butter – melted (DP051)
1 T nuts (optional)
Combine & press into Springform pan
Press into your Springform pan and then set aside while you mix the filling into a separate bowl.
For the filling you’ll want to get the following ingredients:
3 – 8 oz packages of regular cream cheese – softened (CH114)
1 ½ cup sugar (SW079)
4 eggs (DP145)
2 T pure vanilla (DP019)
A little lemon rind (QP058)
Beat until smooth; pour over crust & bake at 350 o for 45 minutes. Let cool for 15minutes.
Tip: Make sure that you beat your filling so it is nice and light! The lighter it is the better we’ve found that it tastes. I also make sure I put a small pan of water under the rack so that the steam can help prevent the cake from cracking.
Raise oven to 425 degrees
1 pint sour cream (DP006)
¾ cup sugar (SW079)
Apply the topping once the cheesecake has cooled down at least 15 min. sometimes more if I get distracted with a little one. Put back into the oven and bake at 425 for 15 min
Tip: I’ve found that this next step of baking can include some dripping in the oven. Make sure you have a cookie tray under the pan to help catch any drippings and keep your oven clean!
Until our next chat,
Mrs. Joseph Wood