Classic Cheesecake

This weekend is my moms birthday so cheesecake it is!


She always loves it, and so does everyone else. We use a kraft recipe. Embarrassing right? But so good! And easy. So forgive me!


It’s even amazing uncooked! Wait a minute, that’s not a very remarkable trait…


We made a deliciously fresh dinner of rosemary corn, kale and first of the season pomegranate salad, roasted sweet potatoes, couscous and CSA tomatoes! So beautiful!


And for breakfast was a beet and goat cheese tart with homemade puff pastry. I will share that later, I still don’t completely understand puff pastry!


And of course there’s presents….


And back to cheesecake!


I’ve made so many different types of cheesecake, but the original has always been my favorite. Soooo GOOD! And everyone knows cheesecake is the best type of cake. At least I do.



I made a mess. Never put your mixer on high and walk away from it. Thankfully I had help!


Doggy mops cleaned it up for me. They are very thorough.


And we ended up with a delicious cheesecake!

For the crust

1 1/2 cups graham cracker crumbs, we used some off brand biscuits to steer away from hydrogenated oils.
3 tablespoons sugar1/3 cup browned butter

Mix ingredients together and press down onto the bottom of a 9-inch spring form pan.

For the filling

4 packages cream cheese, room temperature
1 cup sugar
4 eggs
1 teaspoon vanilla

Preheat oven to 325 degrees F.

Cream together all ingredients.

Pour on top of graham cracker crust. Bake for 1-1 1/2 hour.

Chill for 4 hours in the fridge, also tastes delicious out of the freezer.


Happy Birthday Mommy! I love you!

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