Daddy's Birthday Cheesecake

Rule # 1 in making a cheesecake - NEVER start late at night.  There is way too much waiting involved around. (My mistake.)
Rule #2 in making a cheesecake - NEVER start the same day you plan on eating or serving it.  Again, the wait.

I made cheesecake for the first time back in August for my dad's birthday.  It is his favorite.  The icing around the edge and the words are (obviously) Cream Cheese Frosting.  I got the recipe from a cookbook compiled of recipes from teachers and parents from my elementary school.  Apparently we did that.. I have zero recollection.

New York Cheesecake


For the crust:

1 3/4 cup graham cracker crumbs
1/4 cup sugar
1/3 cup (half of a stick) melted butter

FYI: for the above measurements, I eyed out a little more for each so I would have enough crust to go up the sides of the pan a little.

For the cheesecake:

3 8-ounce packages of softened cream cheese
3 eggs
1 cup sugar
2 teaspoon vanilla
1 cup sour cream

Directions:

1. Preheat oven to 350 degrees.
2. Mix graham cracker crumbs, butter, and sugar (only the 1/4 cup for the crust!) and press firmly to the bottom of a springform pan and up the sides (I did about half way).
3. In a stand mixer, beat cream cheese, sugar, and vanilla until blended.
4. On low speed, beat in eggs one at a time.
5. Add sour cream and pour into crust.

The waiting game:

1. Bake for 1 hour and 10 minutes.
2. Turn off te oven & leave cheesecake inside with door open for one hour.
3. Cool completely.
4. Refrigerate overnight.

And, the good part:

1. Enjoy the heavy, creamy, fattiness.


... AND SMILE!