Creamy Cheesecake
Sharing a delicious classic cheesecake with a sour cream topping that my mother had passed down to me. You’ll love the creamy texture and sour cream topping.
The grocery stores are starting to bring in a new season of fresh produce and fruits, and with that I see a lot of fresh berries. I love any type of berry but one of my favorites are strawberries. With Easter right around the corner, I gladly welcome the opportunity to make the delectable desserts I usually save for special occasions.
For me, the special occasion dessert is our family cheesecake recipe. This recipe is my favorite for a few reasons. I’m not a huge cake eater and with my birthday in May my mother always made this cake instead of a traditional birthday cake. Even as an adult, I continue the tradition of cheesecake for my birthday. The second reason is that when I had children, they also became very fond of this creamy textured cheesecake and stared requesting it for their special family celebrations.
my old cookbooks have turned into time capsules from my kitchen that take me back to some of the happiest moments in my lifetime.
My mother got this recipe from a cousin of hers well over fifty years ago. The picture of the recipe shown is when I copied it from her recipe book over 38 years ago. Nowadays most of us find recipes on line and I would assume that several of you now have recipe files on your computer. I know that I do, but aside from the convenience I still treasure my handwritten my recipe cards.
When I look at a handwritten stained recipe, I feel as though I’m opening a treasure chest. Each stain I see on my recipe cards reminds me of all the special occasions that recipe was prepared for. It also reminds me of the times the kids helped me cook, as most often there was a spill that resulted in a stained or sometimes torn cookbook page.
You can never take away the heartwarming memories I get looking at tattered recipe cards and taped up cookbooks. Yes, clean pages and notes are nice, but it doesn’t give you the chance to reminiscence. The same goes for the notes written alongside the recipes. Those are just as special because I can hear my mother’s voice talking to me. Unbeknownst to me, my old cookbooks have turned into time capsules from my kitchen that take me back to some of the happiest moments in my lifetime.
I hope that you enjoy this recipe, it’s very easy to make and can be made a day ahead.
Classic Cheesecake Recipe
For the Crust
- 20 graham crackers finally ground
- ½ lb. butter
Melt the butter. Next, place the graham crackers in a food processor and grind into a fine texture. Add the melted butter and mix well. Place the graham cracker mixture into a buttered 9×13 dish and form the crust along the bottom of the dish and up the edges of your dish.
Steps for The Cake
- (3) 8 oz. pkg. of cream cheese
- 3 large eggs
- ¾ cups of sugar
- 1 Tsp. Vanilla
Process the mixture until creamy. Pour on top of the graham crackers and bake at 375 degrees for 20 minutes. Then let cool completely.
Classic Cheesecake Topping
- 1 pint of sour cream
- 4 TBS. of sugar
- 1 Teaspoon of pure vanilla
Next, mix all ingredients above and stir together until creamy. Once the cake has completely cooled, add this mixture as your top layer.
Then, bake at 400 degrees for 10 minutes. Let cool
Last, cover with foil and chill in your refrigerator for at least 4-6 hours.
Serve with fresh seasonal berries
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