It's a recipe known as Gradma Wilke's Cheesecake. But Grandma Wilke was my great-grandmother, so it's a recipe that's been around for a while. My mom always used to make this when I was a kid and I helped out a few times, so you might say it was my very first pie. When I was in middle school, we invented a key-lime variant that I'll tell you all about later. Anyway, it's a pretty basic recipe, but it's super delicious.
B-T-dubs: remember all that talk about graham cracker crusts in the last post? For this recipe, don't bake it. I used the two-thirds/no-extra-crumbs-on-the-sides version. But then, the filling goes in the unbaked crust.
3 (8oz) packages cream cheese
1 cup sugar
5 eggs
1/2 tablespoon vanilla extract
I got to use my brand-new (refurbished) Kitchenaid Stand Mixer! Turns out they're made real close to my hometown in Ohio, so I went and got one for cheep when I went home to visit recently. I'm super excited. Anyway, get the cream cheese and the sugar going, then add the eggs one at a time. Add the vanilla, and scrape down the sides and paddle, then mix it up a bit again. Pour it in the springform on top of the crust, and bake at 300F for an hour. Meanwhile, get on the topping:
1 cup sour cream
1/2 cup sugar
1 teaspoon vanilla extract
Just mix em all together. Easy. Once the hour is up, spread the topping over the cheesecake and bake for five more minutes. Let it cool for an hour or so, then stash it in the fridge.
I brought a bunch in to work with me last weekend, and it was pretty darn popular. Since we have strawberries on the salad bar, lots of folks topped a slice of cheesecake with strawberries for great success.
Saturday, June 2, 2012
Subscribe to:
Posts (Atom)