When I attended college, the food served in the cafeteria was marginal at best. The one exception (and a constant temptation) was their delicious baked goods. With this in mind, I decided to try cheesecake for the first time in my life. It was a mistake. It stuck to the roof of my mouth like straight peanut butter and the flavor was unappealing. Many years later a good friend served cheesecake and I felt obligated to try it once more. It was wonderful! From then on, I made her recipe when I wanted to serve something truly special. My family preferred it topped with cherry pie filling. When Scott and I started dating, I made him my special cheesecake. His reaction was very positive but he feels a good cheesecake is “one of nature’s perfect foods” and does not need any extras. With or without a topping, I think you will find this recipe makes one of the creamiest and best cheesecakes you have ever tasted.
Best Ever Cheesecake
Crust:
1 ¼ cups graham cracker crumbs
¼ cup sugar
1/3 cup butter, melted
Filling:
3 – 8 oz pkgs. cream cheese
4 large eggs
¾ cup sugar
2 teaspoons vanilla extract
Topping:
1 – pint sour cream
1/3 cup sugar
Optional – one can cherry pie filling.
Grease a spring form pan. Mix ingredients for crust and press on bottom of pan. Mix cream cheese and sugar together. Add eggs one at a time. Beat each time until the mixture looks consistent. Mix in vanilla and pour over crust. Bake at 350 degrees for 30 minutes or until set. Meanwhile, mix the sour cream and sugar together for the topping. Pour over the cake when it is done and bake for 10 more minutes. Cool at room temperature. Then chill for at least 2 hours in the refrigerator before serving.
Note: The surface may crack when it cools. I have tried “fixing” this only to make it look worse.
Next Month:
German Potato Salad■
