There's cheesecake. And then there's THIS cheesecake!
*My friend , Joelyn, sent these pics when she made the recipe for her Dad's birthday. She did an amazing job!
Sorry about the timing of this recipe as it may be a deal-breaker for your new year's diet resolution. So just try to un-see this photo and come back in June when you celebrate your weight loss.
If you're still with me, let me give you a little background on this recipe.
I first enjoyed it at a fellowship dinner at Southpoint Church of God. And it stood out among all the rest! And that's really saying something because all of these dear saints could COOK!
Usually, it was made by someone in the Darnell family, and it became an oft-requested, signature dessert at church socials, potlucks, get-togethers, etc.
I was in my twenties when I attended this church and was not a very good cook at all. I was also too intimidated to attempt a dessert like this. I didn't own a spring-form pan or a stand mixer. So I never made it until many years later.
Everything these ladies would make was absolutely scrumptious and always displayed so beautifully. They taught me much of what I know about pretty food displays and decorating and planning nice dinners and large get-togethers.
This cheesecake takes a bit of prep, and a stand mixer is a must for this one. But I'm here to tell you that it is worth every ounce of labor involved!
It is rich, it is creamy, it is versatile as you can leave it plain and enjoy this deliciously smooth sour cream topping as is, or top it with strawberries,blueberries, cherries or your favorite topping flavor.
I made this recipe for a Christmas gift (topped it with strawberries), and the recipient sent me a thank- you telling me that he considered himself a "cheesecake connoisseur" and this was one of the best cheesecakes he had ever eaten! That pretty much is the same reviews this receives whenever it is served. I love when people enjoy it as much as I do. :)
Suggestions: Make this the day before (or early morning of the same day you are serving) as it requires a lot of time to cool properly. LEAVE IN PAN till you are ready to serve!
BE SURE EGGS and CREAM CHEESE are at room temp. before you begin. This helps to avoid cracking.
Although cheesecakes are pretty sensitive and cracking often occurs, this sour cream topping as well as extra toppings of your choice would camouflage mistakes.
DON'T WAIT to make this dessert! It is AMAZING!!!
Be sure to have all cold ingredients ( butter, eggs, cream cheese and sour cream) at room temp. (This will help prevent cracking.)
To begin this recipe, you will need:
1 3/4 cups graham crackers crumbs
1/3 cup butter, melted
1/4 cup sugar
3 (8oz.) pkg. cream cheese (at room temp.)
1 1/2 cup granulated sugar
4 eggs (room temp.)
1 T. vanilla extract
1 1/2 cups sour cream
1/4 cup sugar
1 tsp. vanilla extract
CRUST: Blend all together and press on bottom and up sides of a well-greased, 10" spring-form pan.
FILLING: Mix cream cheese and sugar for 3-5 minutes. Add eggs and vanilla. Beat altogether for 30 minutes, using a stand mixer . Pour into spring-form pan. Bake at 325 degrees for 60-70 minutes. Remove from oven and let cool on counter for about 20 minutes.
TOPPING: Blend sour cream with sugar and vanilla together. Pour on top of cooled cake and return to oven for 10 more minutes.
Remove from oven and cool to room temperature. LEAVE IN PAN and put in fridge AT LEAST 4 hours, but preferably overnight before trying to remove from pan to serve.
Top with your favorite topping or leave as is.
--CLICK HERE! for best tips on removing the cake from pan to avoid damaging the delicate cake.
ENJOY ~Everything in Moderation
Crust: 1 3/4 graham crackers crumbs 1/3 c. butter, melted 1/4 c. sugar Filling: 3 (8 oz.) pkg. cream cheese, room temp. 1 1/2 c. granulated sugar 4 eggs 1 T. vanilla Topping: 1 1/2 c. sour cream 1/4 c. sugar 1 tsp. vanilla DIRECTIONS:
Crust: Blend graham cracker crumbs, sugar and butter together. Press crumbs on sides and bottom of a well-greased 10-inch spring-form pan. Filling: Mix tpgeth the cream cheese and sugar for 3-5 minutes. Add eggs and vanilla. Beat the u for 30 minutes in a stand mixer. Bake at 300 degrees- 325 degrees for 60-70 minutes. Remove from oven and cool at room temp. for 20 minutes. Topping: Blend sour cream, sugar and vanilla together. Pour on top of cooled cheesecake. Return to oven for 10 more minutes. Remove. Let set till it cools to room temperature. Place in fridge at least 4 hours, but preferably overnight while STILL IN spring pan.* For proper removal from pan, see link be