This post is especially for Tresia, a reader from Namibia who saw the photo of my mom's cheesecake on Easter and asked for the recipe.
I thought I'd share it. It needs to be shared. Her cheesecakes are one of her many masterpieces. Friends joked in the past that she should do catering. It is just that good. Mom bought me my own springform pan which I look forward to use. I'm less experienced as a baker, but I look forward to this challenge someday, and will post step by step photos. Until then, Mom was most happy to share, and flattered that readers from around the globe have taken interest. She is most grateful and so am I. Thanks for asking and we are happy to share.
You will need a 10 inch springform pan.
You will also need another larger oven-safe container to cradle the cheesecake pan during baking. It needs to be deep enough to hold the pan while it is 1/3 to 1/2 submerged in a water bath to bake. Large casserole bakers or pans work well.
Preheat oven to 300F
1 1/2 cups of graham cracker crumbs
1/3 cup butter, softened at room temperature
1/3 cup sugar
Mix all ingredients together. Push into bottom of pan and a little bit up on the sides. Bake for 10 minutes. Set aside.
4 8oz packages of cream cheese, softened at room temperature
2 14 oz cans of sweetened condensed milk
6 large eggs or extra large eggs (7 medium, 8 small)
1 Tablespoon vanilla extract
8 oz sour cream (I'm guessing yogurt may work if sour cream is not available)
Mix all together, then whip for 5 minutes. It must be whipped at high speed for 5 minutes to incorporate air and fluffiness.
Pour into crust mixture. Cover springform pan and sides with foil and place in larger pan. Add water in the larger pan 1/3 to 1/2 high from the springform pan's height. Bake for 60 minutes, or until a toothpick comes out clean with a slight jiggle in the middle. Ovens will vary, so keep an eye on it and check close to 60 minutes. Take out of the water bath pan. Let cool for 30 minutes before toppings are added. Don't turn off the oven.
1 1/2 cups sour cream
1/3 cup sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Rasberry syrup or jam (optional)
Beat together while cheesecake is cooking, then spread over the top of the cheesecake that has been cooled for 30 minutes.
Place back in the oven directly on the rack (no water bath) for 5-7 minutes.
Let this cool for another 15-30 minutes, then chill at least an hour until serving.
If you want to make it even more decadent like Mom did, spread raspberry syrup or preserves on top, then add fresh raspberries.
Thanks for reading!