Aunt El'S Cheesecake
A rich and creamy cheesecake with a smooth texture and classic vanilla flavor, perfect for special occasions or satisfying dessert cravings for family and friends.
Ingredients
Instructions
- Combine softened cream cheese and sugar in a large mixing bowl.
- Add eggs, one at a time, beating on high after each addition.
- Add half of the salt, vanilla, cornstarch, and sour cream; mix well.
- Add the remaining half of the salt, vanilla, cornstarch, and sour cream; mix until well combined.
- Grease a 9 x 3 3/4-inch spring-form pan with butter or margarine.
- Line the bottom of the pan with 1/2 cup graham cracker crumbs.
- Pour the cheesecake batter into the prepared pan.
- Bake at 375°F for 1 hour.
- Turn off the oven and leave the cheesecake inside with the door closed for an additional hour.
Tips & Substitutions
Ensure your cream cheese is fully softened to avoid lumps in the batter. For a lighter version, consider using low-fat cream cheese or Greek yogurt as a substitute for sour cream. If you prefer a flavored cheesecake, add lemon zest or chocolate to the batter. Be mindful not to overmix once the eggs are added, as this can lead to cracks in the cheesecake.
Serving Suggestions
Serve this rich cheesecake plain or topped with fresh fruit, chocolate sauce, or whipped cream for an indulgent dessert. It pairs beautifully with a cup of coffee or tea for a delightful afternoon treat. For a festive touch, consider serving it alongside Peaches 'N Cream Dessert for a beautiful dessert spread.
Storage & Reheating
After the cheesecake has fully cooled, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. It can be kept for up to 5 days. If you need to reheat, slice the cheesecake and microwave a piece for about 15-20 seconds, or serve it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt El'S Cheesecake contains roughly 223 calories, with 4g protein, 38g carbohydrates, and 0g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 702mg per serving (31% 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?
Yes, you can use a cookie crust, such as Oreos or vanilla wafers, instead of graham cracker crumbs. Just make sure to adjust the amount of butter used to bind the crumbs together, as different cookies may have varying moisture content.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center is slightly jiggly but not liquid. It will continue to firm up as it cools. Avoid opening the oven door during baking to prevent it from sinking in the middle.
Can I freeze leftovers of this cheesecake?
Yes, this cheesecake can be frozen. Wrap individual slices in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before serving for the best 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).