Aunt Edith'S Cheesecake
A rich and creamy cheesecake with a graham cracker crust, smooth cream cheese filling, and tangy sour cream topping, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- Crumble graham crackers and mix with 1/2 cup melted margarine; press into a 9 x 13-inch pan to form the crust.
- In a large mixing bowl, beat softened cream cheese and 1/2 cup sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Pour the cream cheese mixture over the crust.
- Bake in the preheated oven for about 60 minutes or until set.
- Allow to cool completely, then spread sour cream evenly over the top.
- Chill in the refrigerator for several hours before serving.
Tips & Substitutions
For a richer flavor, consider using full-fat cream cheese instead of reduced-fat. If you're short on time, you can use a store-bought graham cracker crust. To ensure a smooth batter, make sure the cream cheese is well softened before mixing. Also, avoid overbeating the eggs to prevent cracks in the cheesecake. For a delightful twist, try adding a hint of vanilla extract or lemon zest to the filling.
Serving Suggestions
Slice the cheesecake into squares and serve with fresh berries or a drizzle of chocolate sauce for added flavor. It pairs beautifully with Aunt Pearl'S Silver Dollar Pancakes for a delightful brunch. For a special touch, consider garnishing with whipped cream or a sprinkle of chopped nuts. Serve alongside a light fruit salad for a refreshing contrast.
Storage & Reheating
Once cooled, cover the cheesecake with plastic wrap or aluminum foil and store it in the refrigerator. It will keep well for up to a week. To enjoy leftovers, serve chilled directly from the fridge. If desired, you can let it sit at room temperature for about 15 minutes before serving to soften slightly, enhancing the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Edith'S Cheesecake contains roughly 825 calories, with 10g protein, 92g carbohydrates, and 43g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 665mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust for this cheesecake?
Absolutely! While the graham cracker crust is traditional, you can experiment with other options like an Oreo cookie crust or a nut-based crust for a gluten-free version. Just be sure to adjust the amounts according to the crust recipe you choose.
What can I do if my cheesecake cracks while baking?
To prevent cracks, ensure that the oven temperature is accurate and avoid opening the oven door during baking. If cracks do occur, you can cover them with sour cream topping or fresh fruit to disguise them. Additionally, baking the cheesecake in a water bath can help maintain even moisture during cooking.
Can I freeze the cheesecake for later use?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to three months. When ready to enjoy, thaw it in the refrigerator overnight before serving to maintain its creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).