Thursday, December 3, 2009

Great-Great Grandmas Cheesecake Recipe!

If you ask my Aunt Janine or Cousin Erica, they will tell you that this is the best cheesecake, hands down, they have ever had and whenever we go to their house, we must show up with this cake or else.

Erica (that's her blowing out the candles) even requested it as her birthday cake this year! (Now it may not be the prettiest cake, so not sure if it works for a birthday, but it is the tastiest, I promise.)

The night before Thanksgiving, with everything else out of the way...was the best time to make this years Cheescake (it needs to be in the fridge overnight before serving) but mom and I were exhausted and my sister and dad were at the supermarket picking something up for us for dinner and just as we were about to put it in the oven, the phone rang with another question from my sister about what we wanted and my mom slipped and the cake went hear about moments like this, but always hope that it never happens to you...but my reflexes are still in pretty good shape since Field Hockey...and believe it or not....I caught the cake, right side up with very little spillage! My mom still doesn't know how I did it and my hands were shaking for 15 minutes afterward, but the cake was thankfully saved and we could still show our faces at my aunts house.
So without further ado...Aunt Janine, here is the recipe you have been asking for!

Getting started...

Preheat oven to 325, Take out a 10 inch Spring form pan, spray with a little pam and place it on a cookie sheet.

Mix together 2 1/2 c finely chopped vanilla wafers (we use Nilla Wafers) and 1 1/4 sticks of melted sweet butter.


Press firmly into a 10 inch springform pan on the bottom and a little up the side; set aside

Separate 6 large eggs, place the whites in a clean, dry bowl and put in the fridge till you're ready for them.

combine 6 egg yolks into mixing bowl fitted with paddle attachment.

add 1 1/2 cups of sugar,


  and 1 tablespoon of vanilla.

Beat with an electric mixer on medium-high until light and fluffy.

Add 3 Tablespoons of flour, 1pint of sour cream and...

add 19 oz of cream cheese (about 2 1/2 bars, I added 3 bars this time by mistake, told you, I was soooo tired, but it came out great, so feel free to add more if you want)

Beat until blended.

Transfer mixture to a bowl and set aside.

Wash and dry your mixing bowl, make sure its very dry.

and change to the whisk attachment

take egg whites from fridge and add to bowl along with 3 Tablespoons of sugar and

1/4 teaspoon of cream of tarter

 beat on medium until stiff peaks.

Gently fold egg yolk mixture into egg white until blended.

Pour into pan. Bake 1 hour then...

 Shut oven off and crack oven door open using an oven mitt or utensil. Leave cake in oven for 1 hour to cool slowly.
Remove cake from oven and cool at least another ½ hour before refrigerating. Cake should be completely cooled before it goes into fridge.

Wrap in tin foil as best as you can without ruining the cake...spread out long pieces of foil in shape of a cross, place cake in middle and bring foil up on each side tenting on top so foil doesn't touch cake, this works best...or you can put in a cake holder then into fridge.


Hope you enjoy it!

With love and cupcakes,

Great-Great Grandmas Cheesecake


21/2 c finely chopped vanilla wafers
1 1/4 stick melted sweet butter
6 large eggs, separated
1 1 /2 c sugar
1 T vanilla extract
3 T flour
19 oz cream cheese
1 pt sour cream
3 T sugar
1/4 teaspoon cream of tarter

Preheat oven to 325.  Mix vanilla wafers and butter together.  Press into a 10 inch springform pan; set aside
In a medium bowl, combine 6 egg yolks, 1/12 cups sugar, vanilla.  Beat with an electric mixer on medium-high until light and fluffy.  Add flour, cream cheese an sour cream.  Beat until blended.
In a large bowl, combine the 3 T sugar, 1/4 teaspoon cream of tarter and egg whites, beat on medium until stiff peaks.  Gently fold egg yolk mixture into egg white until blended.  Pour into pan.  Bake 1 hour.  Shut oven off and crack oven door open using an oven mitt or utensil.  Leave cake in oven for 1 hour to cool slowly.  Remove cake from oven and cool another ½ hour before refrigerating. 

NOTE: Cake may leak so place a cookie sheet or aluminum foil under pan.


  1. Wow that sounds great! Apparently if you have a pan of water in the oven with it to make sure there is loads of steam the cake doesn't crack, have you every tried this?

  2. You finally settled a mystery for me! My aunt-in-law has told me that her cheesecake is made by the egg white separation method, like yours, and I'd never seen that before. (Kind of thought she was kooky, actually.) Now that I can see how lovely yours turns out, I will have to try this and see how it compares to a general toss-in-everything cheesecake method. I tend toward the toss-it-in just because it's easier, but who knows, I may now be a convert.

  3. Oh that's looks wonderful! I've been on the fence lately about how I feel about cheesecake, but I'm sure it's because I haven't had a slice of a good one in a while. This one definitely makes up my mind!

  4. Nick --Thanks for the idea! I will definentally do that next time I make it!

    Jelli Bean --Glad to solve a mystery for you! As much as I love the whole one bowl is definitely worth the extra dishes!!

    Sherry G. --I never liked cheesecake until this one either! It will definitely change your mind!!

    With love and cupcakes,

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