Really Good Cheesecake


Graham cracker crust
3  - 8 ounce packages of cream cheese, room temperature
1 cup sugar
3 eggs
1/2 teaspoon of vanilla extract
16 ounces of sour cream
1/2 teaspoon of vanilla extract

Preheat oven to 375 degrees.

Prepare springform pan with graham cracker crust, uniformly in the bottom and slightly up the sides makes for easy lifting when the cheesecake is served.

I toss the cream cheese, the sugar, the eggs and 1/2 teaspoon of vanilla into the bowl of the stand mixer.  Mix at a medium speed until  all ingredients are incorporated and the mixture is smooth.  Pour it into the prepared crust in the springform pan.

Bake at 375 degrees for 35 minutes or till set.  35 minutes is always set for me, though it looks like the middle is still a bit shaky.

Remove the cheesecake from the oven and bump the temperature up to 500 degrees.

Mix 16 ounces of sour cream with 3 Tablespoons of sugar and 1/2 teaspoon of vanilla extract and pour it gently over the cheesecake, spreading to edge.

Pop it back in the oven and bake it at 500 degrees for 5 minutes.

When the cheesecake has cooled a bit, chill it for at least 8 hours before serving.

Graham Cracker crust

1 1/2 cups crushed graham crackers
1/4 cup sugar
1/4 cup melted butter

Combine all ingredients.  I mix them right in the springform pan.  Press the mixture on the bottom and a little way up the side of the pan.
Chill for a few minutes till time to pour the cheesecake over it.

Recipe from the personal collection of  dawn weaver