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. The photos are of a candy cane cheesecake, which has chopped candy canes in the sour cream topping.
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!