Cheesecake

Back to Recipe Index

Cheesecake

This recipe originally came from a client of my mother’s high school friend. It’s my favorite cheesecake recipe by far thanks to the crumb crust and the cool creamy sour cream layer on top. Add fresh strawberries & blueberries for a colorful and a patriotic Red, White & Blue Cheesecake, perfect to eat while reading one of my Red, Hot & Blue series romances.

Crust:

1 package Graham Cracker Crust Mix

5 Tablespoons melted butter

3 Tablespoons sugar

Cheesecake:

3 eggs

1 lb cream cheese (or 2 – 8 ounce packages)

3/4 cup sugar

Topping:

1 Pint sour cream

6 teaspoons sugar

2 teaspoons vanilla extract

Crust:

Make crust by mixing 1 1/4 Cups Graham Cracker crumbs, melted butter and sugar  (according to package directions). Line a spring pan with crust.

Cheesecake:

  1. Separate eggs.
  2. Beat whites til stiff. Separately, beat yolks slightly. Set both aside.
  3. In separate bowl, mix cream cheese with 3/4 cup sugar. Fold egg whites and yolks into cream cheese mix gently.
  4. Pour into crust-lined pan. Bake 40 Minutes at 350 degrees. Center should be firm and top starting to lightly brown. (see pic below)
  5. Cool 5 minutes. (leave oven on)While the cake is cooling, mix the ingredients for the topping (see below).

Topping:

  1. Mix sour cream with 6 tsp sugar and vanilla. Spoon evenly over baked cheesecake.
  2. Bake 10 minutes more.

Refrigerate for 12 hours before serving. Remove from spring pan. Optional serving suggestion: Top with fresh berries as garnish.

Step 1: Separate the eggs
Egg whites and egg yolks after being separated
Step 2: Whites beaten til stiff in mixer. Yolks beaten lightly with fork.
Step 3: Mix sugar into cream cheese til well blended
Step 4: Baked for 40 minutes at 350 degrees
Step 5: Mix ingredients for the topping
Step 6: Spoon topping over baked cheesecake evenly
Step 7: Bake 10 minutes more with topping
Remove from spring pan. Garnish & serve.

6 thoughts on “Cheesecake”

  1. Hi Cat, Looks like a great recipe. Visiting from Erotic Enchants, thanks for participating in our Holiday event.

  2. My mouth is watering. This looks so delicious I’m definitely going to try this over the weekend. Thanks for sharing. ?

  4. OK – not helping my New Year’s resolution of loosing weight. 😉 Printing recipe now.

  5. well I am a cheesecake fanatic. Unfortunately due to health concerns I am presenting trying to lose 100 lbs. I have accomplished 52 of them 48 to reach 100 then another 40 for optimum weight goal of 160. I need to get to the 100 goal first for surgery. printing this out though for treat days to come’

  6. This is very similar to a recipe given to me by a former employer years ago, that he got from a top chef in New York. The only difference is that I do not separate the egg yolk/egg white and whip. I plan to try that next time.

    Thanks….

Comments are closed.