Oh my goodness! A few weeks ago I realized Father’s Day was just a few days away and I TOTALLY forgot about dessert! Creamy Cheesecake to the rescue! In this post you will learn how to make the Creamy Cheesecake perfect EVERY time, garnish it, freeze it for future use AND savor every bite!
Those of you who know me or follow me, know that I basically cook savory food 95% of the time. My family has helped guide me in that direction through the years. They all eat a lot of savory appetizers and dinner selections, leaving them very little room for dessert! Over the years, I have developed numerous appetizer and main course recipes, but don’t usually give much thought to dessert (unless it’s a birthday of course!)
But this year was different, I have a food blog now. Because I know my followers are looking for a refreshing summer dessert to make on Father’s Day, the 4th of July, or sometime this summer, I must share one of my wonderful dessert recipes with the world! It’s really too funny sometimes, when I was a caterer, I kept recipes under “lock and key” and now I can’t wait to share all my favorites with you!
Back to my decision -What dessert would my husband and son (the two Dads I will see this Father’s Day and the 4th of July) really enjoy? Then, if I make my husband favorite cheesecake, will my two grandsons like it?
Creamy cheesecake is one of my husband’s very favorite desserts. I have been making this creamy, rich cheesecake for years. I found the idea for the recipe in a cookbooks put together by a group of women. Those cookbooks have yielded many great ideas for me over the years!
So my decision was made, it will be cheesecake. This keeps for a few days, travels well, and the leftovers can even be frozen. That’s if there are any leftovers! The choice of garnishes will hopefully entice my grandsons to decorate and subsequently taste this decadent dessert. Thanks to Andarsa Antares for her comments regarding introducing children to new foods through allowing them to perform some of the preparation and finishing touches themselves; (although I know Andarsa you were talking about vegetable kabobs and not DESSERTS at the time!)
My cheesecake is made in a 13 X 9 inch pan with a traditional graham cracker crust, a layer of cream cheese awesomeness and then a topping made with sour cream. Sour cream? That’s what I thought the first time I looked at this recipe. Trust me, you will absolutely fall in love with the creamy decadence of the sour cream topping! No other garnishes are necessary, BUT for the grandchildren I will supply a make your own topping station of raspberries, strawberries, blueberries and whipped cream. We will try to make our own “flag” on top of our piece of cheesecake!
Here’s the recipe for the creamiest, melt in your mouth, cheesecake you will ever make and eat. It was also my Dad’s favorite (this one’s also for you too, Dad!) What a better time to share than on Fathers Day…or the first day of summer….or the 4th of July (easy to make it red, white and blue!)……..or just ANYTIME! If you have only a few people to feed at your house make this large cheesecake anyways, it really does freeze extremely well! I package it up into 2 servings packets and we enjoy after our Sunday supper!
Other ideas, cut into mini squares and serve as finger food dessert. You can also top with a sauce – caramel, strawberry, hot fudge, you name it. You can top with pie filling, chocolate chips, any fresh fruit; just about anything tastes good on cheesecake! BUT, let’s make one thing perfectly clear – hard core cheesecake lovers will need no toppings, sauces, etc.. Try one bite and you will see what I mean!
P.S. This cheesecake goes well with just about anything, but try serving it after Apple Thyme Marinated Pork Chops, Yukon Gold Smashed Potatoes & Orange Glazed Carrots with Fresh Parsley for a tasty & easy to make meal! Wishing you good food this week and every week! – Terry
- For the Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 T sugar
- For the Filling
- 1 pound cream cheese, brought to room temperature
- 3 eggs, also brought to room temperature
- 1 tsp vanilla
- ¾ cup sugar
- For the Topping
- 1 pint sour cream, brought to room temperature
- ½ tsp vanilla
- 2 T sugar
- Preheat oven to 350 degrees.
- Mix graham cracker crumbs with melted butter and pack on bottom only of 9 X 13 inch pan.
- Place in oven for five minutes.
- While crust is in oven, beat cream cheese, eggs, vanilla and sugar until no lumps remain and are very smooth and creamy. I use a hand mixer for this task. Pour on top of crumbs and bake for 18-20 minutes, until center is no longer “wiggly”, and it is just starting to brown around the edges of your pan. Remove from oven for about 20 minutes.
- With spoon, mix sour cream, vanilla and sugar in small bowl. Gently and carefully spoon topping mixture of cream cheese filling. Return to oven and bake another 10 minutes.
- Remove from oven and cool. After the cheesecake is cooled, cover and place in refrigerator. Best if made a day ahead and chilled overnight. Great make ahead dessert to have on hand for holidays, company, etc. Can be frozen for up to 2 months.
- Serve as is, or garnish as you wish with some of my suggestions!