This is my tried and true cheesecake recipe. I been making it for over fifteen years and no one has ever not loved it. That could be because of the three pounds of cream cheese in it. Yes, this is not a dessert for dieters.
My family opts for gargantuan sized pieces, but a sliver would be enough to satisfy most folks. A couple of my sons have asked for this as their birthday “cake.” I have topped it with strawberry, blueberry or cherry topping. We have topped it with caramel sauce and hot fudge sauce. All are great. In fact, it’s even good with no topping at all.
1. Info for To Die For Cheesecake Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for To Die For Cheesecake Recipe
- Filling:
- 3 pounds cream cheese (that is 6 8 oz packages)
- 1½ cups sugar
- 4 eggs
- 2 tsp vanilla
- 1 Tbsp lemon juice
- Crust:
- 1½ cups ground graham crackers (that’s one of those sealed packages within a box)(I use whatever I have on hand: graham crackers, animal crackers, vanilla wafers, store bought crispy cookies, etc)
3. Directions:
- Combine crust ingredients and pat into a large spring-form pan.
- Bake 10 minutes at 375 degrees.
- Remove from oven to cool a bit while you make the filling.
- Turn down the oven to 300 degrees.
- For filling, beat cream cheese and sugar until smooth.
- Scrape down any that gets to high up the bowl.
- Add vanilla and eggs and beat. (I like to add the eggs one at a time and then scrape down the bowl).
- Add the lemon juice and beat for a few minutes until nice and fluffy.
- Pour into the waiting spring-form pan.
- Fill another pan (I use a 9X13) with water and place on the bottom shelf of the oven. Put the cheesecake on the top shelf.
- Bake for 75 minutes.
- Let cool for a while on the counter and then refrigerate overnight or at least 5 hours.
- Serve with fruit or caramel or chocolate or plain.
- Make sure to keep the leftovers in the fridge.
