Do you see the mark of a slice cut in the cheesecake?
Here’s the reason …. my family was sitting in the living room waiting, with bated breath, while I set the table for them to come and have dessert. I left the room to get my camera for a quick photo snap of the finished cheesecake when someone – no one will fess up to the crime – started to cut the cake. Obviously, they didn’t want to wait any longer.
You won’t either once you bake one of these delicious cheesecakes and have a slice. It is extremely rich and thick. A small slice will be very satisfying. But, you’ll still want to have a 2nd helping. Enjoy … !!!!
if you’re gluten intolerant this is the recipe for you. There’s no flour in the recipe. The graham crackers crumb at the bottom of the pan can be eliminated. 😍
Nanny’s Italian Cheesecake
4 – 8 oz. pkgs. of cream cheese
1/1/2 cups sugar
1 stick of butter
1 – 16 oz. container of sour cream
2 tablespoons of cornstarch
1 teaspoon of fresh lemon juice
1 teaspoon of vanilla
Spring baking pan
Preheat oven to 375 F ****** 190.6 C
Keep cheese, sour cream and butter at room temperature for 1 hour.
Mix all ingredients together – except eggs – beat well.
Add eggs in one at a time. Do not add the next egg into the mix until it’s throughly mixed. To avoid egg shells in your mix break the egg in a small bowl then add to the mix.
Pour into a well greased spring pan (melted butter or spray butter).
Place spring pan into a roaster pan and place on your oven rack. Now, your roaster pan to 1/2 the level so that the spring pan is sitting in the water.
Bake for 1 hour.
Rremove from oven … let cool thoroughly … refrigerate overnight before serving.
Enjoy … !!!!
You can add fresh vanilla beans instead of bottled vanilla.
You can add lime juice or vanilla instead of lemon juice.
You can add stevia instead of sugar.
You can add melted chocolate or swirl the chocolate in the mix.
Decorate your cheesecake with fresh strawberries, blueberries, sprinkle confectioners sugar or leave it plain.
Graham Cracker Mix:
1 1/2 cups of graham crackers
5 teaspoons butter
2 tablespoons of sugar
Melt butter, add pre-mixed graham cracker / sugar that you’ve mixed together. (The graham crackers can be place in a small lunch bag and hammered into crumbs or use a small electric chopper)
Blend well … spread on the bottom of the spring pan. To create an even level use your close fist to tap down mixture down.
Refrigerate 1 hour – now, add the cream cheesecake mixture.
To have a truly gluten free cheesecake do not add graham crackers to your pan.
You can use ginger snap cookies instead of graham crackers if you want to change a different taste.
*****A friend gifted me this recipe in a lovely card, 20 years ago, along with the cheesecake when she came to a over dinner party I was having. I have been baking it for years and have never had a disappointed comment upon tasting. It’s a family recipe from her aunt. With her permission, I have posted it here. Enjoy !!!
Every Tuesday, Frizz, offers the ‘A to Z challenge’. He’s walking us step by step through the alphabet. This week is the Letter C – to join in
September 12, 2014 at 11:29 pm
What a funny story about the cheesecake snitch and your very close call. Cheesecake is one of my favorite desserts!
August 7, 2014 at 3:03 am
Can i have one Izzy ..pleaseee!
August 11, 2014 at 9:58 pm
Sending you a virtual slice, Jake. LOL It is decadent in every way. : )
August 5, 2014 at 4:18 pm
wow, your cheesecake seems so smooth….
mine used to be cracky in the top, it’s not looks that nice as yours, even the taste is really not bad
August 5, 2014 at 7:01 pm
To avoid the crackling on top …. bake in a pan of water. The spring pan should be placed in the larger pan first. Then, add the water. It stays moist and should help with this issue.
Hope you’ll try the recipe. It’s quite good. If you do be sure to post the url here. Thanks for visiting and leaving a comment. 😊
August 5, 2014 at 11:57 am
August 5, 2014 at 7:01 pm
It is … do give it a try. 😊
July 31, 2014 at 3:27 am
Looks lovely! I used to make cheesecakes all the time. No more. Phew! They are missed ….
July 31, 2014 at 2:32 pm
I used to bake a lot before I became gluten intolerant. Now, I bake for others and don’t miss having any dessert due to the discomfort afterwards.
I always enjoy taking one of these cheesecakes to a dinner party. It’s always a hit.😍
July 31, 2014 at 3:14 pm
Ah, I can’t do gluten anymore either. Easy thing to give up given the problems it causes, huh? 🙂
July 31, 2014 at 3:19 pm
Very true … 😊
I was pleased when diagnosed because of the constant side effects.
July 30, 2014 at 8:47 pm
This attracts me to follow you. Ha. Can’t wait for your next post!
July 30, 2014 at 9:18 pm
Super ‘THANKS’ for your nice comment and visit. Since you are a photographer, perhaps my photo blog might be best. This is my writing blog. Your welcome to follow, as well. It’s a pleasure to meet you. ~~~ : – )
July 30, 2014 at 5:40 pm
My ex-father-in-law had a habit of cutting into desserts before they were served. Maybe it was him…! 😉
July 30, 2014 at 8:18 pm
LOLOL … HYSTERICAL !!!!
July 25, 2014 at 11:27 pm
It looks so delicious Izzy
July 29, 2014 at 3:26 am
YUMMY … all the way to your tummy. 😘
July 25, 2014 at 2:53 pm
I’m excited not only by the cheesecake recipe and the strawberry-memories you wake up in me (I have to follow diabetes diet) – but also finest: the twelve detail photos illustrating the clever procedure!
July 25, 2014 at 8:57 pm
Sorry you won’t be able to enjoy but you can have Barbara make it for your friends. They will like it very much. It was the perfect ‘C’ word. Thanks for hosting the challenges. Have a nice weekend.!!!!
July 25, 2014 at 10:38 am
That looks so delicious!
July 25, 2014 at 8:54 pm
One bite and you’re addicted …. !!! 😃
July 25, 2014 at 9:00 pm
I believe that! Yum 🙂
July 24, 2014 at 4:37 am
What a tease you are. I thought you meant, you know, Cheesecake. Like those pinups from the 50’s. I never thought you meant cheesecake. What a disappointment! 😦
July 24, 2014 at 9:51 pm
LOLOLOL … I am on the floor laughing. It never occurred to me that my title would have a double meaning. hahaha
I suppose I should have that that through. Thanks for the belly laugh. I’ll pay better attention next time … or … not.
~~~~~~~ : – )
July 23, 2014 at 7:39 pm
Very decadent indeed, Issy. I often get told off when I want to take pics before the dessert is served up. I really can’t imagine why people are so impatient. 🙂
July 24, 2014 at 9:53 pm
Hunger … even though they did have a very big meal before … must be the cheesecake
that made them do it. LOLOL
I’m glad it doesn’t just happen to me. hahaha
July 23, 2014 at 6:40 pm
Yummmmm! Sounds like my kind of cheesecake! Thank you for sharing the recipe! 😀
July 23, 2014 at 7:30 pm
Your very welcome, Becca, If you take it to someones home when invited for dinner
you will have a hit. ~~~ : – )
July 23, 2014 at 5:16 pm
Yes, please. And then seconds;)
July 23, 2014 at 7:33 pm
hahaha …. it can be a bit addictive. The size of the cake is large. Twelve people can easily enjoy a very nice size slice.
~~~~~ : – )
July 23, 2014 at 3:03 pm
July 23, 2014 at 7:34 pm
It’s so tasty you will have to stop yourself from eating a 2nd and 3rd slice. ~~~~ : – )
July 23, 2014 at 1:17 pm
I think the mark adds interest and a story to the photograph. Looks delicious.
July 23, 2014 at 1:31 pm
We all had a good chuckle from the slice mark. Everyone was child-like in their
manners about it. It is a fun memory.
It’s a little rich but not sweet. I like to bring it when invited for dinner.
It’s always a hit. : )
July 23, 2014 at 8:46 am
Definitely one slice please! A sweet happy way to start the day. Happy Summer!
July 23, 2014 at 1:27 pm
Will do … lol
This is a nice cake to take when visiting. People are amazed at the taste and the size.
It is rich due to the cream and butter but not overly sweet. Hope your wife gives it a try.
Thanks for the visit, IT. Have a Blessed Day !!!
July 23, 2014 at 8:36 am
it looks absolutely delicious! just wanted to highlight though, some countries do not use Fahrenheit scale, who knows one may set their oven to 375 ‘C *gasp*
July 23, 2014 at 1:23 pm
Oh MY … thank you for telling me. Can you tell me what the Fahrenheit scale would be so I can add it to the post?
Great point … Eeeeekkkkk ~~~~ : – o
July 23, 2014 at 2:32 pm
375 F is 190.6 C, according to Uncle Google. 🙂
July 23, 2014 at 7:36 pm
Aahhh … yes … thank you. I was just about to post it. I researched it on Google too.
I should have thought of that when you mentioned it. I think I panicked when I imagined
someones home blowing up. LOLOL Thanks again …. : )
July 24, 2014 at 7:10 am
You’re welcome! (A wild imagination you got there 😉 )
July 23, 2014 at 5:58 am
It must be so rich and heavenly with all that creamy stuff!
July 23, 2014 at 1:25 pm
It is very rich, Gilly becasue of the cream but it isn’t sweet.
It is a nice cake to bring when invited to dinner. It’s always a hit. : )