Cheesecake Recipe
I’ve been making cheesecake for years. I’ve done it lots of different ways. Always looking for new twists on this old classic. Well, this is Poppop’s cheesecake recipe. There is just about always one in the fridge.
A neighbor of ours has grandkids that spend weekends with them pretty regularly and one of the kids REALLY likes our cheesecake. Our friend told us the first time that her granddaughter had some her granddaughter said “If I only had one dessert for the rest of my life this would be it!” So, when we get a heads up about an upcoming weekend grandbaby visit, of course we deliver some cheesecake.
Today’s quote
“Never ever trust a skinny cook!!”
This is my Cheesecake recipe
Ingredients
For the crust
- Olive oil for lining the cheesecake pan
- 1 sleeve of graham crackers
- 1/2 stick of butter melted
- 2 tablespoons brown sugar
For the batter
- 32 oz. (1 quart) Ricotta cheese
- 8 oz. (1 cup) sour cream
- 1 8 oz bar of cream cheese – at room temperature or softened in the microwave
- 1 lemon
- 1 cup flour
- 1 cup brown sugar (or white)
- 1 tablespoon vanilla extract
- 6 large eggs
The graham Cracker crust
Set the oven at 350
Grease your baking tin. Take one of those wrapped portions of graham crackers out of the box and without taking them out of the wrapping bust them up with a rolling pin.
Then put the chunks of graham crackers in a gallon size ziplock bag and with a rolling pin roll the chunks into very small pieces.
Put it in a bowl and add the melted butter and the sugar. Stir it all together with a whisk or a hand power mixer.
Spray or wipe the tin with olive oil. Put the crust mixture in the greased baking tin and tamp it down with the ricotta cheese container or anything else that has a flat top.
Put the tin on a baking sheet and into the oven.
The cheesecake batter
While the crust is in the oven put all of the rest of the cheesecake ingredients – except the eggs – in the bowl and blend them together with the whisk or power mixer.
When you’ve gotten it real smooth add the eggs and blend them in.
Take the baking sheet out and pour the cake batter on top of the craham cracker crust. Sometimes I put some caramel syrup or strawberries or blueberries on the crust before I put the batter in.
Into the oven for one hour. At a half hour rotate it to get it to bake evenly.
After another half hour check to see if it is done with a butter knife. When it comes out with just a little bit of the batter on it, it’s done. Not totally dry like a regular cake.
Don’t put it right into the refrigerator yet. I let it cool for at least a couple of hours before putting it in the fridge. Then let it rest in the fridge overnight before you remove the cake from the tin.
The next day remove the side of the pan. You will be left with the bottom of the tin holding your cheesecake. Cut yourself off a wedge and put the rest back in the fridge.
I have to warn you! This could easily become addictive. I regularly have relapses.
Here is another real nice dessert recipe
and a very good Italian cookie recipe
And a world class easy peach cobbler recipe
Cheesecake Recipe
Ingredients
- olive oil for lining the baking pan
- 1 sleeve of graham crackers from a box
- 2 tbsp brown sugar or white
For the batter
- 1 32 oz container ricotta cheese
- 1 8 oz container sour cream
- 1 8 oz bar cream cheese at room temperature
- 1 lemon juiced
- 1 cup flour
- 1 cup brown sugar or white
- 1 tbsp vanilla extract
- 6 large eggs
Instructions
garham cracker crust
- Set the oven at 350
- Grease your baking tin.
- Take one of those wrapped portions of graham crackers and without taking them out of the wrapping bust them up with a rolling pin.
- Then put the chunks in a gallon size Ziplock bag and with the rolling pin roll the chunks into very small pieces.
- Put it in a bowl and add the melted butter and the sugar. Stir it all together with a whisk or a hand power mixer.Put that in the greased baking tin and tamp it down with the ricotta cheese container or anything else that has a flat top. Put the tin on a baking sheet and into the oven.
for the batter
- While the crust is in the oven put all of the rest of the cheesecake ingredients - except the eggs - in the bowl and blend them together with the whisk or power mixer.
- When you’ve gotten it real smooth add the eggs and blend them in. Take the baking sheet out and pour the cake batter on top of the craham cracker crust. Sometimes I put some caramel syrup or brown sugar on the crust before I put the batter in and sometimes strawberries or blueberries.Into the oven for one hour. At a half hour rotate it to get it to bake evenly.
- After an hour check to see if it is done with a butter knife. When it comes out with just a little bit of the batter on it, it’s done. Not totally dry like a regular cake.Don’t put it right into the refrigerator yet. I let it cool for at least a couple of hours before putting it in the fridge. Then let it rest in the fridge overnight before you remove the cake from the tin.
- The next day remove the sides of the tin. You will be left with the bottom of the tin holding your cheesecake. Cut yourself off a wedge and put the rest back in the fridge.I have to warn you! This could easily become addictive. I regularly have relapses.
