This recipe was handed down to me from my mother. Every holiday my siblings (all seven of us) and I would request this awsome cake along with the homemade fruit toping. It’s gotten so she’d have to create two cakes, due to there never being enough.
-This by far is the best cheesecake recipe. Easy to follow directions and it turned out perfect. Instead of making the topping the recipe used, I used 2 10 oz bags of frozen strawberries from the Dollar Store and put them in a small pan with 3/4 cup sugar, 3/4 cup water and brought to a boil. Turned down and as they softened I mashed them which took about 15 min. to thicken. Also used a stabilized whipped cream recipe that takes no talent to make. 1 pint of cold heavy whipping cream, dash of vanilla, 1/3 cup of powdered sugar, and 1 tablespoon of instant vanilla pudding and beat with whisk attachment on high for a few minutes till stiff enough to pipe around edges of cheesecake.. My family loved this cheesecake and it will not disappoint even with no topping at all. Will be my go to recipe from now on.
-To Christi DeSocio: I took the cheesecake out of the water bath and placed it on an oven burner to cool. The water bath is to keep cheesecake from cracking while it bakes. When the cheesecake has finished baking, discard the water bath. Put cheesecake in the fridge on its plate. I kept the cake on the base plate from the springform pan. After all, it’s usually all eaten within two days. I freeze extra slices so I can have some later.
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