Winter sparks the cooking bug in me, and I crave rich foods (actually the "winter" bit is really a red herring- I crave rich foods just about all the time): pot roast, french toast, endless bacon, and most recently cheesecake. This recipe, my introduction to all cheesecake and therefore my standard-bearer, came from my aunt Susan- a chef of some renown in our family. When in need of an excellent, basic and delicious cheesecake recipe, you've found it.Aunt Susan's Famous Cheesecake
preheat oven 350 degrees
- 3 8oz. packages of cream cheese- room temperature
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
Line a springform pan with a basic graham cracker crust. I use the honeymaid grahams, 1/3 of the box (they are packaged in thirds, so it is easy to measure) crushed with a pestle and mixed with a stick of melted butter. pour cream cheese mixture onto the crust and bake for 30-40 minutes, until just set.
Turn the oven temperature up to 500 degrees
mix:
- one pint of sour cream
- 1 Tablespoon of sugar
- 2 Tablespoons of vanilla extract
Allow cake to cool completely, then refridgerate.
I served it with this blueberry topping: simple and very very good
- Wash a pint of berries, I used blueberries but I imagine substituting for your preference would be fine.
- Place approximately 1/3 of them in a saucepan over medium low heat with
- 1/3-1/2 cup of sugar and the
- juice of 1/2 a lemon
- cook, stirring frequently for about ten minutes- until you've achieved a jam-like texture.
- Let the mixture cool to about room temperature, then
- mix in the remaining fresh berries
