Last weekend was my 60th birthday. I decided to make my Aunt Bebe’s Sour Cream Cheesecake as a treat for myself. Her recipe is from 1948.
Everyone has that fun relative that is laid back and easy going. When I was young, maybe 7 or 8, I would go visit my Aunt Bebe when I stayed over at my Grandmother’s house. Aunt Bebe always let me help her cook. Pots, pans and dishes everywhere, but she thought nothing of it. That was Aunt Bebe.
I will be posting several of her recipes, but my favorite is her Sour Cream Cheesecake. This cheesecake has a traditional graham cracker crust, cheesecake center and a sour cream layer for the top. Sweet and tangy all in the same bite. I took this cheesecake to 4H for a contest when I was young and won. Everyone loved it.
This classic cheesecake is creamy and delicious plain. For some added flavor, you can top it with fresh fruit or some fruit pie filling. You can even make it with a chocolate Oreo crust for a fun variation. Go ahead and get creative!
Cheesecakes have been around for centuries. The earliest known mention of a cheesecake is from a Greek Physician, Aegimus, who wrote a book on the art of making cheesecake in 5th century BCE. These early versions had a yeast component. The modern cheesecake really came about in the 18th century, when the yeast was removed replacing it with beaten eggs. Modern cream cheese was developed in 1872 and helped make the cheesecake what it is today.
Give my Aunt Bebe’s Sour Cream Cheesecake a try! This is a family favorite and I hope it will become one of yours as well. If you love this recipe, please leave a comment below.
Aunt Bebe's Sour Cream Cheesecake
Ingredients
- Graham Cracker Crust
- 20 graham crackers, crushed very fine (3 cups)
- 1/4 cup sugar
- 4 Tablespoons unsalted butter, melted
Cheesecake Filling- 16 ounces Philadelphia Cream Cheese, softened
- 1 cup sugar
- 4 eggs
- 2 teaspoon vanilla bean paste (or vanilla extract)
Sour Cream Topping- 1 1/2 pint sour cream (24 ounces)
- 2 teaspoon vanilla bean paste (or vanilla extract)
- 6 Tablespoons sugar
NOTE: You can substitute almond extract for the vanilla
Directions
- Step 1 Preheat the oven to 330 degrees Fahrenheit.
- Step 2 Prepare a 10″ springform pan by lightly buttering the sides and bottom.
- Step 3 Graham Cracker Crust: Crush the graham crackers very fine. You can also pulse in a food processor until fine crumbs form. Add the melted butter and sugar. Mix thoroughly and press the crumb mixture into the bottom of the springform pan going part of the way up the side of the pan. Place in the refrigerator.
- Step 4 Cheesecake Filling: Beat the softened cream cheese, sugar and vanilla together until you get a creamy mixture. Add the eggs one at a time and mix until creamy. Pour into the graham cracker crust.
- Step 5 Wrap the springform pan in foil and place in a roasting pan. Pour boiling water around the springform pan and bake at 330 degrees in the water bath for 50-60 minutes or until the center is set.
- Step 6 Sour Cream Topping: Mix the sour cream with the vanilla and sugar. Pour over cake and bake for 30-40 additional minutes or until set.
- Step 7 Remove the pan from the water bath. Let the cheesecake cool for 30 minutes before trying to remove it from the pan.
- Step 8 Then run a paring knife around the edge of the pan to get it to release from the sides. Let cool completely. Chill overnight will ensure a firm, cooled cheesecake.
Love Aunt Bebe’s Cheesecake. I always double the topping and under back it b/c I lik it softer. DELISH!
That should have read “under bake” it! Sorry, fingers moving faster than brain!