Another family recipe; this one hails from Winnipeg, Manitoba (thanks Mom). It’s a light creamy cheesecake that’s surprisingly easy to make with only six ingredients, but make sure to use fresh cream cheese.
- 1 cup crushed graham crackers
- 1/2 cup melted butter
- 6 eggs
- 1 cup sugar
- 2 pounds fresh cream cheese (soft logs usually sold in 1/2 lb. packages)
- 1 tbsp. vanilla
- It’s impossible to over crush the graham crackers: you can make them very fine, but you can also get away with a few larger crumbs.
- Mix graham crumbs with butter and press into 9″ springform pan, pushing it up the sides just a little. Option to reserve a little to decorate the top. Set aside.
- Beat eggs with hand-held beaters until fluffy.
- Add sugar and beat briefly again.
- Beat in cream cheese and vanilla until mixture is a velvety texture (about 3-5 minutes). Pour on top of graham cracker base.
- Bake at 375ºF for 20 minutes until the sides are set but the middle will still look jiggly. The cake will continue cooking after you pull it out. You might keep it in a few minutes longer but NOT MORE than 25 minutes or it will be over-baked.
- Cool completely then refrigerate until cold. Keep in the fridge until ready to serve.
Optional raspberry sauce: Mash 2 cups of raspberries (fresh or frozen) over low heat and stir in sugar to taste. You can use a sieve to remove the seeds but I usually don’t bother since I don’t mind the seeds. Refrigerate until ready to use.
- Key to this recipe is the cream cheese. I’ve always found fresh cream cheese in stores that carry large cheese selections, usually in 1/2 lb. log shapes (warning that the cheese might be pretty expensive)
- Pulling it out of the oven when it looks underdone is also key — just the edges will look set.
- This goes well with any fruit and the raspberry sauce really balances the creamy cheese texture. I’ve never tried a chocolate cheesecake but I’d love to hear if you try any variations on this.