Gran's Gifted Cheesecake
inpatskitchen
Photo by James Ransom
- Serves
- one 9-inch cheesecake
Back in the 1950s my mom was gifted a recipe for a cheesecake from her dear friend Rita. Family and friends alike loved this version so much that many put it on their Christmas "wish list." Mom would always comply and make a cheesecake for them for birthdays or Christmas. Normally about twelve cheesecakes every Christmas were carefully baked and frozen for all. I made this for Christmas this year...my kids were delighted when they saw their "Granny's" cheesecake on the dessert table.
Ingredients
For the crust and cream cheese filling
- 1 1/4 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1 pound softened cream cheese
- 1/8 teaspoon almond extract
- 1/2 cup granulated sugar
- 3 large eggs
For the sour cream layer and topping
- 1 pint sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 pint heavy whipping cream
- 1/4 teaspoon unflavored gelatin
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla extract
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WHO: Inpatskitchen is a retired teacher, paralegal, and seafood retailer.
WHAT: Dare we say the best cheesecake we've ever had.
HOW: Make a graham cracker crust, pour in a cream cheese layer, bake, top with a sour cream layer, then finish with whipped cream.
WHY WE LOVE IT: This might just be the perfect cheescake; the graham cracker crust is a breeze to make, and the cream cheese, sour cream, and whipped cream all contribute respective layers of sweetness and tang. We love how there's almond extract, too, which adds a certain level of je ne sais quoi.
Directions
For the crust and cream cheese filling
- Step 1
Blend the graham crumbs, melted butter, 1/4 cup sugar and the cinnamon together and press into the bottom of a 9-inch spring form pan.
- Step 2
With an electric mixer beat the cream cheese, almond extract, 1/2 cup sugar, and eggs together, adding the eggs one at a time.
- Step 3
Pour the cream cheese filling over the graham crust and bake at 375° F for 20 minutes. Remove from the oven and cool on a wire rack for 15 minutes.
For the sour cream layer and topping
- Step 1
After baking the cream cheese layer, crank up the oven temperature to 475° F. Blend the sour cream, 1/2 cup sugar, and 1 teaspoon vanilla extract together and spread over the cooled cream cheese layer. Return the cake to the 475° F oven for 10 minutes. Remove and cool completely.
- Step 2
Once cooled, whip the heavy whipping cream, gelatin, two tablespoons sugar, and one teaspoon vanilla extract. Spread over the top of the cake and chill before serving.