Mum's Cheesecake Recipe #181965
This is a cheesecake my mum used to make on the holidays, and is absolutely wonderful. When she passed away, I found the recipe in one of her books and continued the tradition. Though at first I had never baked a cheesecake, it came out perfect the first time, and has continued to be a perfect bake on every attempt.
Enjoy!
by EQJunkie
2 hours | 30 min prep
SERVES 12 -14 , 1 cake
- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/2 cup margarine, softened
- 4 (8 ounce) packages cream cheese
- 7 eggs
- 1 1/2 cups sugar
- 1/2 cup evaporated milk
- 2 teaspoons vanilla
- 1 pint sour cream
- 9 tablespoons sugar
- 2 teaspoons vanilla
- Preheat oven to 300°F.
- Combine graham cracker crumbs, 2 tablespoons sugar and margarine in medium bowl and mix until well combined and all crumbs are moist. Press mixture into the bottom and 1/2 up the sides of a 12 inch to 14 inch springform pan. Set aside.
- In large mixing bowl, beat the 4 packages cream cheese until smooth and fluffy. Add eggs 2 at a time and beat well after each addition. Gradually add sugar, mix well. Add 2 teaspoons vanilla and evaporated milk and mix well.
- Pour filling onto the graham crust. Bake at 300 degrees for 1 hour and 15 minutes on bottom rack of oven.
- Remove cake from the oven and let cool for 10 minutes.
- During 10 minute cool down, combine sour cream, 9 tablespoons sugar and 2 tsp vanilla in a bowl. When cake has cooled for 10 minutes, spread the sour cream mixture on top of the cake. Bake cake for an additional 5 minutes then remove from the oven.
- Cool cake completely before removing the sides of the springform pan. Serve cake well-chilled.
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5 stars