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Courtesy of Chef Stephany Buswell: www.chefany.com
Stephany says about this recipe: "When I was a child my mom made this cheesecake for every holiday or special occasion. My mom died when I was 17 and I forgot about her cooking until I became a serious baker in my 20s. I began searching for a recipe like the one my mother had made but could never duplicate the recipe.
"Fifteen years later, while sorting through a box of crystal, there was my mom’s recipe box and…the cheesecake recipe! It is like no other and, of course, one of the things that makes it so special is the use of a high quality vanilla!"
Ingredients
3 well beaten eggs
2 - 8 ounce packages of cream cheese, softened to room temperature
1 cup sugar
1/4 tsp salt
1 tablespoon Rain's Choice Vanilla Extract or 2 teaspoons Rain's Choice Vanilla Paste
3 cups sour cream
Graham Cracker crust (recipe follows)
Instructions
Cream the cheese with the sugar and then add the eggs, vanilla extract or paste and salt. Beat until smooth.
Blend in the sour cream but do not over mix.
Pour mixture into the prepared crust. Sprinkle the reserved crumbs on top.
Bake in moderate oven at 325 degrees for 35 minutes or until just set. Cool slowly at room temperature. Chill for several hours or overnight is best. The filling will be soft. It’s a very creamy cheesecake.
Graham Cracker Crust
Combine 1-3/4 cups fine graham cracker crumbs
1/4 cup finely chopped walnuts
1/2 teaspoon cinnamon and
1/2 cup melted butter
Reserve 3 tablespoons of the crust mixture for the top and press the remainder onto the bottom and sides of a 9-inch spring-form pan. Bring crust only about 2 1/2 inches up the sides.
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Vanilla Shop
Anyone can buy wholesale sizes at wholesale prices here at the Vanilla.COMpany
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