This cheesecake recipe is to die for. I’m not just saying that. I have it from authority from my hairdresser. You KNOW that hairdressers are all knowing! Sandy has been doing my hair since I was 14 and whenever anyone else has done it, I have always been disappointed. Throughout university, I refused to get my hair cut (not because I was poor, just simply a snob) except at Christmas and in the summer when I would be home to see Sandy. I’m already dreading the day when I have to find a new hairdresser when she retires . . . hopefully we can work something out, like her never retiring. That sounds good to me.
On to the cheesecake and why this has anything to do with Sandy! I made this cheesecake recipe for Sandy’s daughter’s wedding cake and it was ranted and raved about. This cheesecake has never failed me. I have made it many times, and each time it yields the same delicious, rich results. The graham cracker crumb crust, is topped with delicious cheese filling, and finally it is covered with a light sour cream layer to provide just the perfect accompaniment to the cheesecake.
How to Make Homemade Cheesecake
1 1/2 cups graham cracker crumbs (180g)
1/2 cup granulated sugar (50g)
1/4 cup melted butter (60g)
16 oz cream cheese (450g)
2/3 cup granulated sugar (70g)
1 tsp vanilla extract
1 cup sour cream (240mL)
2 tbsp granulated sugar (25g)
1 tsp vanilla extract
Preheat the oven to 375F (190C). Mix together crust ingredients, and press into a 8″ or 9″ round springform pan. Set aside.
Mix the filling ingredients together either using a stand mixer or handheld one. Pour onto the graham cracker crumb and spread around to cover the entire crust. Bake in the preheated oven for 25 minutes.
Once the cheesecake has been baked for 25 minutes, remove from oven and allow to return to room temperature. When the cheesecake has cooled, turn oven temperature up to 425F (220C) and mix topping ingredients together. Pour sour cream topping onto the cheesecake layer, and return to oven for 10 minutes.
When finished baking, remove from oven and allow to cool again. Serve with fresh, canned or frozen berries.