The Best Cheesecake Recipe

This recipe is special to me, because it was my aunt's, who I love and miss dearly. I'm always careful to document my recipes, because it's a great way to carry on a little taste of those who are no longer with us. Making old family recipes always brings back great memories and gives us a sense that they are still present in some little way.

My aunt was the ultimate hostess, always making you feel at ease in her home. Sure, she was a great cook, but she was the epitome of Maya Angelou's quote "... people will forget what you said, people will forget what you did, but people will never forget how you made them feel" and that was at home. Isn't that what being a great hostess is truly all about? I hope you keep that in mind as you're scurrying to clean your home preparing for guests you're hosting.

Note: Don't let cheesecake intimidate you. If you take it step by step, it can be one of the easiest and most rewarding desserts you'll make. Believe me, it's worth it!

Preheat oven to 375 degrees.

Crust:
2 c crushed graham crackers {approximately half a box}
1/2 c butter, melted
1/2 c sugar

Combine and spoon into greased 10" springform.

Filling:
4 pkgs of cream cheese, completely softened
1 c sugar
1 tsp vanilla {no imitation please}
5 eggs

Beat cream cheese, sugar and vanilla until smooth. Add eggs until well blended {but don't over mix to avoid cracking}. Bake 1/2 hour. Remove and allow to cool for a 1/2 hour while preheating the oven to 475 degrees.

Topping:
8 oz sour cream
3 tsp sugar
1/2 tsp vanilla

Mix and spread the topping onto COOLED cheesecake. Bake 8-10 minutes or until slightly tan. It's okay if it doesn't look solid-it will solidify in the cooling process. Allow to cool completely before removing the outside of the spring pan and refrigerate.

Hungry yet?

Want an easy, unique and indulgent topping? Try my strawberry pinot reduction sauce. It's the perfect cheesecake topping.



Enjoy!