My youngest sister and niece were over this week, and thankfully my sister brought over her famous cheesecake recipe! She also has allowed me to share it with you, so enjoy!
Viki’s Basic Cheesecake Recipe
1 stick of salted butter
1/4 C. white sugar
6-8 oz crushed graham crackers (about 1 pkg)
3 pkg cream cheese (full flavor, please)
1/4 C. heavy whipping cream
1/4 C. sour cream
1 C. white sugar
1 tsp. vanilla extract
For the crust, crush the graham crackers in a sealed plastic bag by gently rolling over them with a rolling pin. Meanwhile, melt the stick of butter in the microwave. (about 30 seconds on high does the trick.) Add 1/4 C. White sugar to the crushed crackers and mix. Then, mix in the melted butter until all of the crumbs and sugar are moistened in buttery goodness. Press the mixture into the bottom of a springform pan.
*Vik’s pro tip: If you’ll be serving a bunch of people cheescake in one sitting, this recipe can be divided into two 8-inch circular cake pans to make 2 short cheesecakes :)
Next, begin mixing up the filling. Place the 3 packages of cream cheese (brought to room temperature) into a medium mixing bowl. Stir the cream cheese until smooth, and then add the sugar, heavy whipping cream, sour cream and vanilla extract, mixing after each before adding the next. Then, add the eggs one at a time, mixing until smooth before adding the next.
Pour the cream cheese mixture over the crust. Place the springform pan on a cookie sheet, and bake for about 1 hour at 325 degrees F. Remove the cheesecake from the oven when the cheesecake is like a good man... firm around the edges but a little bit jiggly in the middle. Allow to cool. Serve and enjoy.
Variation: Turtle Cheesecake!
Before pouring the filling over the crust, add about 1 C of mini chocolate chips and mix evenly. Bake as directed above. Once the cheesecake is cool, top with pecan halves, a handful or so of mini chocolate chips, and then drizzle the top with melted caramel.