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FamilyTime's Favorite Cheesecake

This classic, creamy cheesecake is made with a graham cracker crust. For variation, try a chocolate wafer or gingersnap crust. Anyway you cut it, it's irresistible!

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1 1/4 cups graham cracker crumbs

1/4 cup unsalted butter melted

1 1/4 cups sugar

4 eggs separated, at room temperature

1 cup sour cream

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1 pound cream cheese at room temperature

12 to 16 walnuts halved

  • In a small bowl, combine the graham cracker crumbs, butter, and 1/4 cup of sugar. Mix well.
  • Butter a 9-inch springform pan and then press the crumb mixture over the bottom and about an inch up the sides of the pan. Wrap the bottom of the pan with a double layer of aluminum foil to prevent leaking during baking. Chill the pan to firm up the crust.
  • Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer, beat the egg yolks until thick and pale colored. Add the sour cream, flour, vanilla, and 3/4 cup of the sugar. Beat until smooth.
  • Add the cream cheese and beat only until the mixture is smooth and soft. Do not overbeat.
  • In a separate bowl, beat the egg whites until they begin to hold soft peaks. Slowly add the 1/4 cup sugar, and beat to stiff peaks. Fold the egg whites into the cream cheese batter.
  • Scrape the batter into prepared pan. Set the pan in a larger pan and add enough water to come about an inch up the side of the pan.
  • Bake for about 1 hour until golden brown and the cake is puffy and the center does not jiggle. Turn off the oven and let the cheescake cool in the oven for 50 to 60 minutes. Remove the cheesecake from the waterbath and let it cool completely on a wire rack.
  • Cover and refrigerate for 8 to 24 hours. Remove the sides of the springform pan and garnish the cake with walnut halves before serving.

Ratings & Reviews

(9) Average rating from 9 members

  • Submitted by: Dorothy C.

    Date: 06/20/2005

    This is a very easy and quick recipe to put together, making it a keeper. I like a little lemon in my cheese cake so I added 2 Tablespoons fresh lemon juice and 1 Tablespoon lemon zest to the cream cheese mixture, also added a little finely chopped pecans...

  • Submitted by: Susan B.

    Date: 06/20/2005

    Many years ago I made this cheesecake and had lost or misplaced the recipe. I was so thrilled to see it here and quickly printed it. The steps are easy and precise and the cheesecake turns out scrumpcious every time. I'm totally elated to have found th...

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Nutritional Information

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At a Glance

Source:

Prep: 15 minutes

Makes: 8


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