aunt deb’s cheesecake
when i first tried my aunt’s cheesecake, it was love at first bite. my aunt and i share the same chocolaty sweet tooth, so it was not a huge surprise that this cheesecake is pure awesomeness. i cannot even begin to describe how perfect this cheesecake is. it has a very unique blend of light fluffiness, but is still very rich. you can top it off with fruit topping, chocolate/caramel syrup and/or whipped cream. or of course, you can eat it plain, because it can definitely hold it’s own!
i tried to make a lighter version of the recipe using neufchatel cheese and light sour cream. it doesn’t affect the texture too much. so if you want to feel a little less guilty about indulging in this dessert, i’d definitely recommend the substitutions. the instructions also call for a water bath. the few extra steps are well worth the small bit of effort. your cheesecake will come out crack-less every time!
on a side note, i was included in the bellingham herald this week for my spritz cookie recipe… i am honored and couldn’t be more thrilled! here is the article, if you’re interested.
- 2 pkgs cinnamon-sugar graham crackers
- 1 stick butter, melted
- 3 8 oz. pkg cream cheese, softened
- 1 1/2 c sugar
- 2 c sour cream
- 1 c whipping cream
- 4 eggs
- 2 tbsp lemon juice
- 1/2 tsp vanilla
- preheat oven to 350°. fill a medium sized saucepan with water and heat on stovetop over medium-low heat. the idea is to have it boiling when you put the cheesecake in the oven. adjust heating times/temps accordingly.
- crush crackers and mix with butter. press on bottom and up sides of a 9-10″ spring form pan. wrap outside of the pan with aluminum foil. make sure that the foil wrap is watertight.
- in a stand mixer, mix cream cheese with sugar. add other ingredients, one at a time. mix well after each addition.
- pour into crust. place cheesecake in a jelly roll pan. pour boiling water from pot into pan. there should be about 1/2″ of water in the pan.
- bake for 1 hour. then turn the oven off and leave the cake in the oven for another hour.
- refrigerate overnight.
- top as desired and then serve.