Bill's Cheesecake

Photo by Katy Lonergan

submitted by Bill Maddix

preparation time: overall 1½ to 2 hours

serves 12 to 16

8 Graham crackers (16 squares)
½ stick butter, softened
¼ cup brown sugar
2 8-ounce bricks of cream cheese, softened
5 eggs
1 cup sugar
2 teaspoons vanilla extract, divided
1 pint sour cream
½ cup sugar

Preheat oven to 350 degrees F.

For the crust: Using a food processor, combine Graham crackers, butter, and brown sugar until completely mixed. Remove from food processor and press crust mixture into the bottom of an 8- or 9-inch spring form pan.

For the first layer: Rinse out bowl and blade of food processor. In a medium bowl, gently mix the eggs and set aside. Put cream cheese in food processor, blend until smooth. Add sugar and 1 teaspoon of vanilla extract until incorporated. Next add eggs, being careful not to over beat the eggs.

Pour cream cheese layer into pan with Graham cracker crust and bake until the center of the mix is just skinned over enough to support the top, usually about 25 to 35 minutes. If the edges are turning brown and puffing up like a soufflé, you have gone too far. If the center is too liquid, it won’t hold the sour cream layer.

For the second layer: While crust and first layer is in the oven, in a medium mixing bowl, mix together the sour cream, sugar, and remaining teaspoon of vanilla extract.

Once crust and first layer are baked, gently spoon the sour cream mixture onto the cake starting from the edges and working in. You want to make sure not the break the skin of the first layer. Place back in the oven and bake for 10 minutes.

Allow to cool completely before serving, ideally chilled for several hours to overnight.

This wonderfully rich cheesecake recipe is from Bill’s mother. She found it while in San Francisco in the 1950s.