This is a simple, classic cheesecake but, to me, it is simply the best.
Because of my cooking shows and cookbooks, I’ve made hundreds of miscellaneous, multi-flavored cheesecakes. This one, from my dear friend Linda Hodges many years ago, remains my all time favorite. While it is rich and creamy, it has a lighter texture than many cheesecakes. You can get creative with most any topping, from a chocolate sauce to fresh seasonal berries and whipped cream.
For Valentine’s Day tomorrow, try raspberries or strawberries. They can be plain, sugared, glazed or even in a canned pie filling. The standout flavor is the yummy, smooth cheesecake with a delicious buttery graham cracker crust.
Here area few cheesecake tips:
- Cheesecakes have a tendency to crack. That doesn’t bother me because I always serve mine with a topping. To help avoid the cracks, beat the cream cheese well to remove all the lumps before adding the eggs. Once you add the eggs, beat briefly and gently until blended
- Another tip is to bake the cheesecake gently in a “hot water bath”. Wrap the bottom of the springform pan with foil. Then place it in a shallow, larger pan of hot water in the oven.
- The cheesecake will still be a little wobbly in the center when the baking time is up. Don’t over bake. It will firm up while cooling down. The Ultimate Cheesecake2017-02-12 16:51:28Crust
- 1 ½ cups graham cracker crumbs
- 3 Tblsp. brown sugar
- 1 tsp. cinnamon
- ½ cup melted butter
- 3 (8 oz. ) pkgs. cream cheese, softened
- 1 ½ cups sugar
- 4 eggs
- 2 cups sour cream
- 2 Tblsp. lemon juice
- ½ tsp. vanilla
- 8 oz. whipping cream ( NOT whipped)
Simply the Best from Barbara McKay https://simplybarbaramckay.com/
- Combine crust ingredients. Press into a 9-inch springform pan. Refrigerate while missing the filling.
- For the filling, beat the cream cheese until smooth while gradually adding the sugar, beating until fluffy. Add eggs one at a time beating to mix well, but not over-beating. Add the remaining ingredients and mix 1 minute. Pour into crust.
- Wrap the bottom of the springform pan with foil. Place the pan in a larger shallow pan with water (hot water bath described in my tips). Place in oven and bak at 325 degrees for 1 hour (don’t open the door during cooking). After 1 hour, turn off the oven and leave another hour without opening the door. Refrigerate several hours before serving.
- Serve with fresh fruit such as raspberries or strawberries or chocolate sauce or canned cherry pie filling.
Tell Me: What’s your favorite cheesecake flavor?