What a lovely story! Recipes passed down through family have a special charm, especially when tied to cherished memories. It sounds like this vanilla cheesecake with a sweetened sour cream topping is a delightful classic—rich, creamy, and with just the right tangy-sweet balance. Perfect for a family gathering or a special treat! Would you like any tips on making cheesecake, or help with ideas for variations or presentations?
INGREDIENTS
Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup powdered sugar
- 1 teaspoon allspice
Filling:
- 2 (8 oz) packages cream cheese, softened
- 2 eggs, lightly beaten
- ⅔ cup sugar
- 2 teaspoons vanilla
Toppping:
- 1½ cups sour cream
- 4 tablespoons sugar
- 2 teaspoons vanilla*
- Cherry pie filling (optional)
INSTRUCTIONS
For the crust:
- Preheat the oven to 350°F. Grease a 9-inch cake pan or springform pan.
- In a bowl, combine the graham cracker crumbs, melted butter, powdered sugar, and allspice. Mix well.
- Press the crust mixture evenly into the bottom of the pan.
For the filling:
- Beat the cream cheese until smooth and creamy.
- Add the beaten eggs, sugar, and vanilla, then mix until smooth.
- Pour the cream cheese mixture over the prepared crust.
- Bake for 25 minutes, or until the center is almost set.
For the topping:
- After removing the cheesecake from the oven, increase the temperature to 450°F.
- In a small bowl, mix the sour cream, sugar, and vanilla together.
- Pour the sour cream mixture over the baked cheesecake and return it to the oven.
- Bake for an additional 7 minutes.
- Let the cheesecake cool completely, then cover and refrigerate overnight.
NOTES:
- For a perfectly white topping, use clear vanilla extract. Regular vanilla may darken the topping, but the flavor will remain the same.
- The key to this cheesecake’s success is chilling it overnight, as it tastes best when fully chilled.
