John's Original Cheesecake
I've been making this cheesecake for over 30 years. It began as my grandmother's cheese pie. I just expanded the recipe to serve more people and added my own crust. It has won praise from everyone who has tasted it... Try it warm!
I've been making this cheesecake for over 30 years. It began as my grandmother's cheese pie. I just expanded the recipe to serve more people and added my own crust. It has won praise from everyone who has tasted it... Try it warm!
- Carbohydrate 21.9940609375 g
- Cholesterol 171.4625 mg
- Fat 25.513208125 g
- Fiber 0.0236250004172325 g
- Protein 6.152189375 g
- Saturated Fat 14.6788371875 g
- Serving Size 1 1 Serving (104g)
- Sodium 225.05309375 mg
- Sugar 21.9704359370828 g
- Trans Fat 2.66099925000001 g
- Calories 337 calories
Step-by-step
- Fill a large metal casserole dish full of water. Carefully place the dish on the bottom rack of the oven.
- Preheat the oven to 350 degrees Fahrenheit.
- Place the ENTIRE PACKAGE of Simply Shortbread Cookies into a gallon Ziplock bag. Crush the cookies in the bag. Scoop the cookie crumbs into a stainless steel bowl.
- Melt the stick of butter and pour it over the cookies. Blend well with a fork.
- Spray an 11-inch spring-form pan with Canola spray. Line the bottom and sides of the pan with the cookie mixture.
- Cut the cream cheese into eights as each package is opened. Add the first package of eights and blend for 30 seconds. (Use a food processor or mixer. Scrape the sides of the bowl after each blend.) Blend in the four remaining cream cheese packages.
- Add the sugar and blend for 1 minute. Add eggs and mix for 30 seconds more.
- After the cream cheese, sugar, and eggs are thoroughly mixed together, add the flour and extracts and blend for a final 30 seconds.
- Pour the mixture into the prepared spring-form pan and bake for 45 minutes at 350 degrees Fahrenheit with the spring-form pan sitting on the middle oven rack above the "water bath".
- Check to see if the outer rim of the cake is burning and cover with a "donut" of aluminum foil if necessary.
- Bake for 15 minutes more.
- While baking, mix the topping ingredients together.
- At 1 hour total baking time, remove cake from oven and spread the topping evenly across, including the edges of the crust.
- Bake for 5 minutes more.
- Let cake cool for 1 hour before slicing or placing in the refrigerator, covering with aluminum foil. (This cheesecake, like many other cheesecakes, tastes best when it is warm - fresh from the oven.)
John's Original Cheesecake: A Family Legacy
For over three decades, the aroma of baking has filled my kitchen, a testament to a recipe passed down through generations. It all started with my grandmother's simple cheese pie, a comforting classic that held a special place in our family's heart. Over the years, I've tweaked and perfected her recipe, expanding it to feed a larger crowd and adding my own personal touch – a buttery, crumbly shortbread crust that elevates the experience to a whole new level. The result? A cheesecake that has consistently earned rave reviews, a culinary masterpiece that's become a cherished tradition.
The beauty of this cheesecake lies not just in its rich, creamy texture and delightful sweetness, but also in its versatility. It’s equally delicious served warm, straight from the oven, as it is chilled and enjoyed later. The warm version offers a delightful contrast of textures – the soft, gooey interior against the crisp, slightly crunchy crust. The chilled version, on the other hand, provides a refreshing escape on a warm day, a perfect ending to a summer barbecue or a special occasion dinner. And let's be honest, a slice of this cheesecake is the perfect companion to a cozy night in, a heartwarming treat that instantly lifts the spirits.
Many have asked for the secret to its success, the magic ingredient that makes it so irresistible. Honestly, there's no single secret. It's the combination of high-quality ingredients, carefully measured and blended together with love and attention to detail. It's the slow, deliberate process of creating the perfect crust, the gentle folding of the batter, and the careful monitoring of the baking process that all come together to create this culinary masterpiece. It's the time-honored method passed down through generations, a recipe imbued with family history and countless memories.
More than just a dessert, this cheesecake represents a connection to my family's past, a celebration of culinary heritage, and a testament to the enduring power of simple, wholesome ingredients. Each slice is a journey through time, a delicious reminder of shared moments, happy gatherings, and the warmth of family traditions. The recipe itself is more than a list of ingredients and instructions; it's a story, a narrative woven into every crumb, every layer of flavor. It's a story I’m proud to share, a story that continues to evolve with every batch, every family gathering, and every grateful smile from those fortunate enough to taste this heavenly dessert.
I encourage you to try this recipe and experience the magic for yourself. Let the rich, creamy texture melt in your mouth, the delightful sweetness dance on your taste buds, and the comforting warmth fill your heart. It's more than just a cheesecake; it's a piece of my family's history, and now, it can be a part of yours too.
