But I don't make cheesecakes at home very often. Most recipes make big cheesecakes, and they're so rich that a little slice is more than enough for a serving. They end up being way too much dessert to have on hand for just two people.
But this recipe could change all that. It makes two cheesecakes, they're relatively thin, and freezing is part of the recipe. So this is something that can be made in advance and portioned as needed while the rest is kept frozen. No need to worry about finishing off a whole cheesecake in a short time.
The recipe is from A Well-Seasoned Kitchen, by Sally Clayton and Lee Clayton Roper. Lee Clayton Roper wanted to preserve her mother's recipes, and this cookbook was born of that idea. Sally Clayton participated in the project as much as she could, but passed away before the project was completed. Lee Clayton Roper as pledged that a part of the proceeds from the book will go to the Alzheimer's Association in honor of her mother.
The cheesecake is very smooth and creamy and almost custardy compared to other cheesecakes that are more heavy, dense and grainy. The sweetness of the sour cream was balanced by the fact that the cream cheese portion had so little sugar, so it worked out well. The flavor reminded me of the old Sara Lee cheesecakes, but in a good way.
Next time I make this (and yes, I will), I will probably let the cheese layer bake just a little bit longer. While sunken sour cream wasn't a problem, I think it might have been nicer if there were two distinct layers rather than a swirly combination.
Aunt DeeDee's Cheesecake
Adapted from "A Well-Seasoned Kitchen" by Sally Clayton and Lee Clayton Roper
2 cups graham cracker crumbs
3 tablespoons powdered sugar
1/4 cup melted butter
2 8-ounce packages cream cheese at room temperature
1 1/4 cups sugar, divided
2 cups sour cream
1 teaspoon vanilla
Preheat oven to 350 degrees.
If you've bashed up your graham cracker crumbs in a plastic bag, you can do the mixing in the same bag. Otherwise, use a mixing bowl to mix the crumbs, powdered sugar and butter. Reserve 1/4 of the mixture, and divide the rest between two 8-inch pie pans. Press the mixture firmly into the bottom of the pans.
Bake for about 10 minutes. In my oven that was about 2 minutes too long, so check to make sure the crumbs aren't getting too brown. Or maybe it was because I used homemade grapham crackers.