We all have recipes we’re fairly proud. My cheesecake recipe is one of them. I grew up with a friend down the street whose mom would always have a cheesecake made, and sometimes she would make a second one just for me. We would put that pre-made canned cherry pie filling on top of. Looking back, that part wasn’t that good, but that was before I really discovered great food.
For our wedding, we were trying to go low budget and had a friend of a friend bake some cheesecakes. They baked them ahead of time and brought them in a cooler. I looked for a picture of the wedding cakes or maybe even us at our wedding, but all I could find was this one from our trip to Paris for our 4th anniversary.
For her birthday this year, Jessica asked me to make a cheesecake for her party. I was more than happy to.
For the crust:
1 1/2 Cups cinnamon-sugar graham cracker crumbs
2/3 Cup unsalted butter – melted
1 Tbsp sugar
Combine. Spread the mixture on the bottom of a spring form pan. Press the crust down with your fingers, making sure to spread evenly. Bake at 350 degrees for 10 minutes.
**Note: I have found that spring form pans leak, no matter how good quality they may be. Place the spring form pan in a sheet pan to avoid a mess in your oven,
For the filling:
16 oz cream cheese
2/3 Cup sugar
1 Cup plain Greek Yogurt
4 large eggs
1 egg yolk
1 1/2 Tbsp vanilla
1/2 Cup heavy cream (you can also substitute 1/2 cup of plain Greek Yogurt in place of the heavy cream)
Combine ingredients in the order listed, letting mix well in between ingredients. You may have to scrape the bottom of the mixing bowl to make sure everything is well mixed. Pour in to the spring form pan with the crust. Bake at 325 degrees for 40 minutes. Turn the oven off and let cool overnight in the oven with the door closed. This will help to minimize settling. Chill before serving.
|Slice of delicious cheesecake. Fruit optional.|