1967 Cheesecake

Adapted from Elegant But Easy by Burros & Levine 1967

Improves with age and freezes well.  Add a topping of raspberry coulis to make a gorgeous Christmas or Valentine's Day dessert

Twenty-five minutes of beating seems like a lot, but it must be what makes this cheesecake so light and lovely. The stand mixer does the work while you put the crust ingredients together. 

Crust

1 ¾ cups graham cracker crumbs (from about 16 graham crackers)

1/2 cup butter (original recipe calls for 3/4 cup)

1 tablespoon brown sugar

Line bottom of 9-inch spring form pan with crumb mixture.

Filling

Combine and beat at medium speed for 20-25 minutes:

24 oz. cream cheese

4 eggs

1 cup sugar

1 tsp. vanilla

Place cheese mixture in spring form pan on top of crumb mixture. Bake 50 minutes at 325F.  Cool for 35 minutes. 

While cooling beat together:

1 pint sour cream

¾ cup sugar

Pour over top of baked cake. Bake at 400F for 10 minutes.  It should brown very slightly on top.

Refrigerate at least overnight. Improves with age.