Classic Cheesecake Recipe

This cheesecake recipe has been in my family for so many years and has been a staple at every holiday dessert table.  I can’t remember a Thanksgiving or Christmas where my grandma didn’t make it – and everyone is always begging for more!  A few years ago I realized that not only does my grandma make this cheesecake every year, but that she is the only one that knows how!  I figured I better learn how to make it, and one day (years from now!) I can be the one to make it for the holidays.

This cheesecake is so delicious it is always devoured by our family in one sitting!  It is so creamy it just melts in your mouth. And the combination of the creamy cheesecake and the graham cracker crust is amazing!

Since learning this cheesecake recipe I’ve realized there are a few very important things to remember.  

First is that you MUST make it before the day you plan to serve it, you CAN’T make it and cut it the same day.  I want to stress this because it just won’t be the same!  

The next thing is that it takes a little bit of time, but it is SO worth it.  This will cook for 40 mins at 350 degrees, but you will leave it in the oven after that for at least a few hours – the longer the better.  Once you take it out it must be refrigerated overnight.

The last tip for this cheesecake recipe is that once you put the cake in the oven and shut the door DO NOT open it.  Do not open while it is in the oven, do not check it, DO NOT open it after the 40 minutes in the oven is up.  If you open the oven you will let the heat out.

If you (or anyone you know!) likes cheesecake, you have to try this recipe!

I love knowing how to make this cheesecake because it is a family recipe that has been around forever and I can continue the tradition for years to come.  If you try this one maybe you can make it a family recipe too!

Ingredients:

• 1 box graham cracker crust
• 1 ½ lb cream cheese
• 1 ¼ cup sugar
• 3 eggs
• 1 tsp vanilla
• ½ tsp lemon juice
• 3 tbsp flour

• 3 tbsp sugar
• 1 tsp vanilla
• 1 pint sour cream
• 1 tbsp flour

Directions:

1. Start by making the graham cracker crust.  Combine ingredients and pack crust into the bottom of a springform pan, coated with baking spray.  
2. Preheat oven to 350 degrees.
3. In a large bowl combine the first set of ingredients (1 ½ lb cream cheese, 1 ¼ cup sugar, 3 eggs, 1 tsp vanilla, ½ tsp lemon juice, 3 tbsp four).
4. Beat at medium speed for 10 minutes – make sure you do the full 10 minutes!
5. Add the second set of ingredients (2 tbsp sugar, 1 tsp vanilla, 1 pint sour cream, 1 tbsp flour).
6. Beat at high speed for 10 minutes – again for the full time!
7. Pour the creamy mixture into the springform pan over the graham cracker crust.
8. Put into the oven for exactly 40 minutes.  Once you close the oven door DO NOT open.
9. Turn oven off after 40 minutes.
10. Let cake sit in the oven for at least one hour, but the longer the better.  A few hours is best.
11. Refrigerate overnight.