The piece hubby got to bring home.It was son-in-law's birthday last weekend and I received a special request...to make him one of his favourites...cheesecake, for the party. It was one of those typical gatherings that families have. Everyone pitched in to bring food for appetizers and desserts; daughter provided the main course-lasagna and salads. The difference for us this year was that along with having a great meal and hearing all the stories and singing happy birthday, we got to take turns holding new grandson. With two grandmas and an aunt in attendance, let's just say he did not lack for attention.
This is a very old recipe passed on to me from my mother who began using it in the late sixties when cheesecake first became a popular dessert at home. It makes a 'real' cheesecake; I guess you could say New York style which means the cream cheese has not been mixed with Cool Whip or Dream Whip (which is also very tasty, btw). The result is a dense cake, very rich in cream cheese flavour and some might say you would only need a sliver to be satisfied. I like this one because it is not as heavy as other recipes that require five packages of cream cheese and it is not as fancy as some that include different cheeses. Since son-in-law likes cherry topping, that's what he got. I have made blueberry and raspberry sauces for this as well; I think blueberry is my favourite.
Plain CheesecakeCrust Topping
1 cup graham cracker crumbs (or 12 crackers 2 cups sour cream
crushed) 2 tbsp sugar
1 tbsp sugar 1 tsp vanilla
2 tbsp melted butter
3 pkg. (8 ounce size) cream cheese
1 tsp vanilla
1 cup sugar
Preheat oven to 375 degrees.
Make crust. Combine and mix well all ingredients.
Spread over the bottom of a 9 or 10 inch spring-form pan. Refrigerate.
In large bowl beat cheese till light. Add eggs, vanilla, and sugar and continue beating until very creamy. Pour into crust and bake for about 35 - 40 minutes.
Beat together the sour cream, sugar and vanilla till well mixed.
Remove cheesecake from oven, spread topping evenly over surface and return to oven for about 5 minutes or until set.
Remove from oven and run a knife gently around the edge to prevent the cake from cracking, cool in the pan and then refrigerate - the longer the better; overnight is best.
Top with your favourite sauce or glaze.
I've been making this recipe for several decades and always call it Mom's Cheesecake. I wonder will there be a time when I can just call it mine.