This is arguably Muffin’s second-favorite dessert. He absolutely loves my mom’s cheesecake. And this one comes from River Road Recipes (of Spinach Madeleine fame), the Junior League Cookbook of Baton Rouge.
It is called Best Ever Cheesecake for a reason—it truly is the best ever!
And, in growing up, I learned two valuable lessons from my mom concerning this cheesecake: 1) how to fold egg whites into a richer batter and 2) never let your springform pan out of your sight.
It’s a big deal! Well, both of those are very important life skills.
This cheesecake, when prepared correctly, is light and fluffy instead of dense and heavy.
Best Ever Cheese Cake
Source: River Road Recipes
15 graham crackers
¼ cup butter or oleo (Do they even make it anymore with that label?)
4 eggs, separated
1 cup sugar
1 teaspoon vanilla
1 pint sour cream
3 eight-ounce packages soft cream cheese
Set oven to 350 degrees. Grease bottom and sides of 9” x 3” aluminum spring form pan generously. Roll graham crackers fine. Melt butter and combine with crackers (the recipe says with 12…we do all 15 and not sprinkle some on the top). Cover bottom of pan with this mixture. Beat egg whites stiff and set aside. In large mixing bowl of mixer combine cream cheese, egg yolks, ¾ cup of sugar, and vanilla. Beat until smooth. Fold in stiff egg whites. Place mixture in pan on top of cracker crumbs and bake for 40 or 50 minutes or until slightly brown. Remove from oven and pour slowly over top the sour cream mixed with remaining sugar. Return to oven at 475 degrees for five minutes. Remove from oven and cool. When cold, place in refrigerator for at least 12 hours before serving.
This recipe is completely Muffin Approved!
What is your favorite cheesecake topping?