Recipe Tin Project: Judy’s Cheesecake

When I first stumbled upon this recipe in an old tin, it didn’t catch my attention immediately. It was simply labeled “Cheese Cake” with a small note on the side: “Judy’s Cheese Cake.” At first glance, it seemed like just another ordinary index card with shaky handwriting. But as I sifted through the stack of vintage recipes a second time, the crust ingredients caught my eye, and I knew I had to give it a try.

The crust called for Nilla wafer cookies, which instantly brought back memories of a banana cream pudding pie my mom used to make. Those cookies were a rare treat in our house, and I loved every bite of them. With that nostalgic thought in mind, I decided to make Judy’s Cheesecake, and I’m so glad I did.

This recipe is part of my Recipe Tin Project, where I’m exploring a collection of old recipe cards, mostly from the ’60s and ’70s, with this one dating back to November 21, 1998. Some of these cards are adorned with cute illustrations, while others, like this one, are simple and straightforward. Despite its modest appearance, this cheesecake recipe turned out beautifully, even with the occasional scribble and math notes on the back.

The Nilla wafer crust is subtly infused with vanilla, providing a delicate base that complements the cheesecake and topping perfectly. It’s an easy recipe that doesn’t require a water bath. Although the card suggests using a simple pie pan, I opted for a springform pan to create a beautiful layered effect. The result is a cheesecake with a sturdy bite, yet creamy and smooth, offering that perfect balance of sweetness and tanginess. The sour cream topping adds an extra layer of silky goodness. Thank you, Judy, whoever you may be, for this delightful recipe!

Why You’ll Love This Recipe

• Easy to make with no water bath required.
• A delightful Nilla wafer crust that adds a unique vanilla flavor.
• Creamy and smooth texture with a perfect balance of sweetness and tang.
• Beautifully layered with a sour cream topping.

Kitchen Equipment You’ll Need

• 9-inch springform pan (or pie pan)
• Medium mixing bowls
• Electric mixer
• Wire rack

Ingredients

For the crust:

• 40 vanilla wafers, crushed into crumbs
• 1/4 cup granulated sugar
• 1/4 cup butter, melted

For the cheesecake:

• 2 packages (8 oz each) cream cheese, softened
• 3 eggs
• 1/2 cup granulated sugar
• 3/4 teaspoon vanilla extract

For the sour cream topping:

• 1 pint (2 cups) sour cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch springform pan (or pie pan). Set aside.
2. In a medium bowl, mix together the wafer crumbs, 1/4 cup sugar, and 1/4 cup melted butter until well combined. Press the mixture into the bottom of the prepared pan.
3. Bake for 8 minutes, then set on a wire rack to cool.
4. In a medium bowl, combine cream cheese, 1/2 cup sugar, vanilla, and eggs. Beat together with an electric mixer until smooth.
5. Pour the mixture into the cooled cookie crust.
6. Bake until the center is set, about 20 minutes. Remove and let cool for 15 minutes before adding the sour cream topping.
7. Meanwhile, mix together the sour cream, 1/4 cup sugar, and vanilla, and spread over the cooled cheesecake.
8. Raise the oven temperature to 475°F and, after 3 minutes of preheating, bake the cheesecake for an additional 10 minutes.
9. If using a springform pan, let cool for 10 minutes before running a knife along the edges. Refrigerate overnight. Release the springform pan, slice, and serve. Enjoy!

Tips for Success

• Ensure the cream cheese is fully softened for a smooth cheesecake filling.
• Press the wafer crumbs firmly into the pan to create a sturdy crust.
• Allow the cheesecake to cool completely before refrigerating to prevent cracks.

Additional Tips and Variations

• Try adding a layer of fresh fruit compote on top for a fruity twist.
• Experiment with different cookie crusts, like graham crackers or chocolate wafers.

Nutritional Highlights (Per Serving)

• Calories: 360
• Fat: 25g
• Carbohydrates: 29g
• Protein: 6g

Frequently Asked Questions (FAQ)

Can I use a different type of pan?

Yes, a pie pan will work, but a springform pan allows for easier serving and presentation.

How can I prevent my cheesecake from cracking?

Ensure the cheesecake cools gradually and avoid overbaking. A water bath is not necessary for this recipe.

Can I make this cheesecake ahead of time?

Absolutely! It’s best to make it the day before to allow it to set properly in the refrigerator.

Conclusion

Judy’s Cheesecake is a delightful blend of creamy texture and nostalgic flavors that you’ll love. Whether you’re a cheesecake aficionado or a novice baker, this recipe is simple yet rewarding. Try it out and let us know how it turns out! We’d love to hear about your experience and any creative twists you add to this timeless classic. Enjoy!