I’m not a huge cheesecake fan, I like it and all, but most of the time it is too rich and thick for me (yes, I’m talking about you, Cheesecake Factory). However, my grandma’s cheesecake recipe does not suffer from such problems and it is pretty much the perfect cheesecake. I dare you to make it and not love it. Whenever I make it for someone, without fail they rave about how amazing it is and usually ask for the recipe. I hope you enjoy it as much as we all do.
Grandma’s Cheesecake RecipeCrust
1. Preheat the oven to 350 degrees.
2. Combine the crust ingredients and press into pan. Bake at 350 for 10 minutes.
3. Beat cream cheese until smooth, add the sugar, add one egg, and then the other egg. Once smooth, pour over the crust and bake at 350 for 20 minutes. Let cool for 10 minutes after it is done baking.
4. Mix the sour cream, sugar and vanilla. Carefully, very carefully, pour this over the rest of the cheesecake and spread with a spatula. Bake at 350 for 10 minutes***
5. Let cool and then refrigerate. I usually let it cool and set overnight.
**Depending on the size of your particular pie baking dish, you may have a little extra of each of the ingredients. I usually have one or two small ramekins ready to make mini-cheesecakes with any leftovers.
***This is my favorite part of the cheesecake and sometimes I double it. No one has ever complained.
Fourth of July Cheesecake
Optional: If you want to turn this cheesecake into a Fourth of July Cheesecake (or for another patriotic holiday) simply double the recipe, bake it in a rectangular pan and arrange blueberries in the top left corner and the raspberries in stripes. You can also pipe cream cheese frosting to make stripes and stars.
Thank you Grandma for all your amazing recipes; Adelaide and I talk about you as we recreate your delicious treats. We miss you.
You may also enjoy Grandma’s Gingerbread Cookies: