Years ago, a friend made the BEST CHEESECAKE EVER – and being a great friend, shared the recipe.  I made it over the weekend, and it is still the BEST CHEESECAKE EVER!  Very creamy, and not too sweet, but oh, just YUM!

Best Cheesecake Ever!
Best Cheesecake Ever!
I’m sharing it here, and hope you will enjoy it just as much!   By the way, if you wonder why there is no ‘after’ picture, that is because it was gone too quickly.  I made it for my oldest son’s birthday, and well, we ate it right after dinner, and then I realized I hadn’t taken a picture.  It did have a slight crack in the top, but the fresh strawberries covered it nicely.
Here it is…
2 cups graham cracker crumbs
1 stick of butter, melted
2 tbsp sugar
2 lbs cream cheese, softened
1 cup sugar
2 eggs
2 tbsp corn starch
1 tsp vanilla
1 cup sour cream


Preheat oven to 450 degrees.


Grease 9″ springform pan. Melt butter, add graham cracker crumbs and 2 tbsp sugar. Mix well. Press crumb mixture onto bottom and sides of springform pan.
Reserve 2 tbsps for garnish. Put crust in fridge to chill while mixing the filling.


In large bowl, mix cream cheese and 1 cup sugar until creamy. In small bowl, beat eggs and mix with corn starch and vanilla. Add to cream cheese mixture and blend well.
Add sour cream and blend. Pour cream cheese filling into springform pan.


Bake at 450 degrees for 10 minutes, then drop the temp to 200 degrees and bake for another 45 minutes. When done, open oven door slightly and cool in oven for 3 hours.




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One Comment

  1. Rhonda says:

    I make my cornbread the way my momma made it. White Lily cornmeal, mayonnaise, egg, and milk. I don’t measure anything. Of course, it has to be cooked in a cast iron skillet.

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