Grandma's Cheesecake

With Christmas fast approaching, I'm ready to dust off some of my favorite, indulgent recipes. Often a family member has a particular dish they excel at and are expected to bring to every family gathering. For my grandmother, it was her cheesecake. My grandmother was an excellent cook, and along with my mom, one of my earliest teachers. Her cheesecake was always somehow rich, creamy and light all at the same time. 

Every time I make a cheesecake and begin to fret about whether or not the top will crack, I hear her saying "so what if the top has a crack-we'll just cover it with a topping. It will taste the same." She was, of course right. But I still strive for a smooth, flawless cheesecake every time - sans crack. Grandma placed a pan of water in the oven on the shelf below the cheesecake to create steam and discourage cracks. I always bake my cheesecake in a water bath and let it rest in the oven for an additional hour after baking, all the while hoping the dreaded crack will not appear. 

My grandmother, or Nuna as we called her, was a fun loving woman.
She taught me a lot in the time we had together. She is often in my thoughts.

Fresh,  high quality ingredients and room temperature cream cheese make all the difference.

Making a graham cracker crust from scratch is easier than you think.

Using a measuring cup to flatten the crumb mixture helps to create an even base.

Here's her recipe:

Grandma's Cheesecake

Ingredients:
For the graham cracker crust:

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter

For the cheesecake:

3-8oz packages of cream cheese, room temperature*

1 cup sugar
2 teaspoons vanilla extract
1 teaspoon fresh lemon juice (don't skimp and use bottled-fresh is best!)
1 cup heavy cream

3 eggs, slightly beaten

1cup heavy cream
1 pint sour cream 
2 tbls all-purpose flour

Fruit topping-optional

Directions:

Preheat the oven to 350 degrees. 

Make the graham cracker crust:

1. In a medium bowl, mix all ingredients together.

2. Spray a 9" springform pan with non stick spray. Cut a circle of parchment to fit into the bottom of the cake pan and place inside. This makes removing the finished cake SO easy. 

3. Press the crumb mixture into the bottom of  pan. Using your fingers, or the bottom of a measuring cup, flatten the crumbs into an even layer. I like to wrap foil around the outside of the pan to prevent leaking. (I have yet to find a springform pan that doesn't leak)

For the cheesecake:

1. Place a baking pan, large enough to fit your cake pan, filled halfway with water, in the oven.  

2. In a large mixing bowl or bowl of a standing mixer, cream the cheese for 5 minutes until light and fluffy.

3. Add the sugar, vanilla and lemon juice beat for 5 minutes.

4. Add the eggs and heavy cream. Beat for another 3 minutes.

5. Fold in sour cream and flour until smooth. Pour into the prepared springform pan.

6. Place the cake pan in the water bath and bake for 1 hour. After an hour, turn the oven off and let the cake rest in the oven for 1 more hour. For best taste and texture, bake the cake at least one day ahead and refrigerate. 

7. Top with your favorite fruit or show off your flawless top and eat it plain!
Enjoy.

*Using room temperature cream cheese allows the mixture to blend smoothly.