The following cheesecake recipe makes one delicious, creamy, delicious cheesecake. It’s one of those recipes that’s made in a 13” x 9” baking pan instead of a springform pan. It has a delicious graham cracker crust and a sour cream topping. This is the old kind of cheesecake recipe that would have been passed down from grandma to grandma. Did I mention that it is delicious?
Now don’t be intimidated by this recipe. It’s not hard to make, it’s just made in sections. The graham cracker crust. The cheesecake part. And, the sour cream topping stuff.
The recipe is at the very end of this blog, so don’t even think about that part yet. Just get an idea of how to prepare the cheesecake by reading the following directions so you get an idea of how it’s done.
I like to make the graham cracker crust first. Only 3 ingredients…graham crackers, sugar and butter.
Mix the ingredients. Blend well with fingers. Pour mixture into the pan.
Press into the bottom and up the sides of the pan.
Then I make the cheesecake part. Only 4 ingredients… eggs, cream cheese, sugar and vanilla.
Beat egg whites until stiff peaks form.
Beat egg yolks until thick.
Whip cream cheese, add sugar and vanilla. Beat well.
Add egg yolks…
and mix well.
Gently fold in egg whites.
Pour into graham cracker crust.
Bake at 300 degrees for one hour.
Let cool 5 minutes.
Then the sour cream topping. Only 3 ingredients…sour cream, sugar and vanilla.
I usually make the sour cream topping when the cheesecake is doing the 5 minute cool.
Mix together, spread over top…
and bake another 5 minutes.
Only one hard part…
Let it cool before cutting.
Enjoy. I do.
Now, here’s the recipe…
Cheese Cake with Sour Cream Topping
Graham Cracker Crust
40 squares of graham crackers (I use one box)
1 stick (1/2 cup) of butter or margarine, softened at room temperature
½ cup sugar
Roll crumbs until fine (I use a food processor or blender.) Add butter and sugar. Blend well with fingers.
Pour mixture into a 9” x 13” or 9” x 15” pan. Push into bottom and up the sides of ungreased pan.
(3) 8 oz. packages cream cheese softened at room temperature
1-1/2 teaspoons vanilla extract
6 eggs separated
¾ cups sugar
In a bowl beat egg whites stiff. Set aside.
In another bowl beat egg yolks until thick. Set aside.
In a larger bowl whip cream cheese. Add sugar and vanilla. Beat well. Add egg yolks and mix well. Gently fold in egg whites. Pour into the prepared graham cracker crust (see recipe above).
Bake at 300 degrees for one (1) hour.
Let cool 5 minutes. Add sour cream topping (see recipe below) and bake another 5 minutes.
Sour Cream Topping
1 pint (2 cups) sour cream
¾ cups sugar
1 teaspoon vanilla
Mix together, spread over top of baked cheesecake (see recipe above).