Bodin Cheesecake (by Bobbie)
Submitted by: Melanie H.
Recipe origin: USA
How old is this recipe? Several generations old
The story behind the recipe
This recipe comes from the Bobbie’s Best Bites cookbook, a surprise gift from Bobbie’s family to celebrate her 91st birthday. As described by her daughter:
“Mom started making this recipe when I was about 12 years old. I immediately fell in love with this delicious cheesecake. It seemed that there was never enough to satisfy my appetite. On my 14th birthday I asked mom to make cheesecake for my birthday cake and to please make one for the family and one just for me. Of course she did this and I can remember eating my own cheesecake over several days for breakfast, after school, and before bed snacks. It took me a few days but I ate every single bite of that wonderful birthday cheesecake. My loving siblings were kind and did not sneak even a bite.”
Ingredients:
- INGREDIENTS
- 14 (7 double) graham crackers, crushed fine
- ¼ cup melted butter
- 12 oz Philadelphia Cream Cheese (soften to room temperature)
- 1 cup sugar scant (that’s between ¾ and 1 cup)
- 2 eggs
- 1 cup sour cream
- 2 tsp sugar
- 1 tsp vanilla
How to make it
Preheat oven to 350℃.
Mix graham cracker crumbs and melted butter and press evenly into a 10 inch pie plate. Beat the cream cheese, sugar, and eggs with an electric mix until light, then pour into crust. Bake 20 minutes, then remove and let stand 5 minutes.
Mix the sour cream, sugar, and vanilla well and spread evenly over warm cheesecake. (I drizzle then spread—this prevents breaking ‘crust’ on top of filling.) Return to oven and bake for an additional 10 minutes
Chill for at least 6 hours before serving. It is best if chilled for 12 or more hours. Serve with fresh fruit and whipped cream.
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