The details are coming. Here is the recipe.
Dianne’s Cheesecake
This custard style cheesecake is what I regard as the best cheesecake in the world. I know many will argue that New York or Philadelphia styles are best. However, when made properly, this is light and creamy, and it will melt on your tongue.
Servings: 16 slices
Calories: 400kcal
Equipment
- 1 8 inch springform pan 10 inch can work but cook time will be reduced
Ingredients
- 1 cup graham cracker crumbs
- 1 1/4 cup sugar separated
- 4 tbsp stick softened butter
- 16 oz cream cheese (2 packages)
- 2 large eggs
- 3 tbsp vanilla separated
- 1 pt sour cream
Instructions
For the Crust
- Mix graham cracker crumbs, 1/4 cup sugar, and softened butter.
- Press into pan
- bake 10 minutes at 350
For the Filling
- Cream the cream cheese and 3/4 cup sugar
- Mix in eggs and 2 tbsp vanilla
- bake 20 min @ 350. It will be jiggly in the middle and look undercooked.
- let cool approximately 10 min
For the Topping
- Mix sour cream with 1/4 cup sugar and 1 tbsp vanilla
- carefully spoon sour cream mixture onto the cheesecake
- bake 10 min @ 350.
- Let cool completely and refrigerate overnight for best results
Thanks for sharing cuz. I am going to make mom’s cheescake this weekend. I need some comfort food. I love you two!
Excited to have this. Will add to our drive of family recipes. I love to remember people through food and celebration. Thx for sharing.
Thank you Christian.
Yum!