RoseAnne's Cheesecake

When I was newly wed many years ago, my first husband and I would frequently buy Marie Callender's pies. One of our favorites was the cheesecake, which we paired with a fruit pie and enjoyed the best of both worlds. While eating our pie one day my husband said,”No one can make a cheesecake like this.” I immediately responded, “I can. In fact I can make a better cheesecake than this!” Of course the bet was on after this proclamation, but I was not worried. I just wish I had put some money on it because he not only said it was as good, but that it was indeed the best he had ever had.

Years earlier, my sister-in-law had given us a recipe for cheesecake that had been handed down to her from her mother. I can't tell you for sure how old it is, but I can tell you that people who don't eat cheesecake eat this one. The texture is creamy versus the dry New York style and it is not as sweet as Marie Callender's. But you be the judge. Like they say, “To each his own.”

Ingredients:

Crust:

1&1/4 cups graham cracker crumbs

¼ cup melted butter

¼ cup granulated sugar

Combine and press into a 9 in. pie dish or spring form pan.

Refrigerate until filling is mixed

Filling:

1 lb cream cheese at room temperature

½ cup granulated sugar

3 large eggs

1 tsp vanilla

Combine filling well. I beat mine with a mixer for at least 5 minutes which I believe makes the texture so light.

Pour into prepared crust

Bake at 375 degrees 30-35 minutes

Let stand about 15 minutes while preparing the topping

Re-set oven to 450 degrees

Topping:

1 pint sour cream

¼ cup sugar 1 tsp vanilla

Mix well and pour over cheesecake.

Bake again about 10 minutes till set

Let stand till cool and then refrigerate.

If you wish you may make a fruit topping by combining 1 pint strawberries, sliced, ¼ cup sugar, ½ cup water, 1 tsp lemon zest, and 1 tbsp brandy. Cook over medium heat until thickened and pour over top of cheesecake with or without the sour cream topping. I like it all.

This recipe is easy to double in order to make a thicker, larger cake. Adjust baking times accordingly.

I hope you enjoy this easy, foolproof and delicious cheesecake.