feasting with friends

100th Post: Classic Cheesecake

I have been conflicted as to what would become my 100th post. It happens to be a milestone I’m quite proud! Initially, I was determined to make it something ultra special, such as the Chou Farci post I did a few months back. Then I contemplated making something new and exciting…somewhat cutting edge. Well, this 100th post is neither of those. I decided to make this 100th post about something I’ve made at least 100 times — Cheesecake!

classic cheesecake

You’re probably thinking, “100 times? That crazy lady eats way too much cheesecake!”. Crazy? Maybe 😉 Too much? Never!

classic cheesecake

So, how in the heck have I made 100 cheesecakes? It’s elementary dear Watson! Elementary math that is 😉  I know I’ve made this particular cheesecake since I’ve been married…28+ years. I’ve made it at least 4 times yearly. That comes out to 112 cheesecakes…astonishing!

classic cheesecake

I’ve experimented a bit with different crusts and toppings [a cinnamon graham crust with strawberry topping is our favorite]. I began using lower fat cream cheese and sour cream at some point [I can’t detect much of a difference]. But essentially, the recipe has remained the same. Hence the “Classic” – a recipe that never disappoints this household!


For the crust:

•2 cups cinnamon graham cracker crumbs [1 sleeve of crackers or 1/3 of box]
•5 Tablespoons unsalted butter, melted

For the cheesecake:

•2 pounds cream cheese [4 – 8 ounce packages]
•1 cup sugar
•1 teaspoon vanilla
•2 Tablespoons lemon juice
•4 eggs

For the sour cream layer:

•2 cups sour cream [16 ounce container]
•¼ cup sugar
•1 teaspoon vanilla

For the strawberry topping:

•16 ounce bag frozen whole strawberries, no sugar added [thawed]
•0.25 ounce package unflavored gelatin [typically sold with 4 packages/box]


•Preheat oven to 325°F. You’ll need a 9-inch springform pan.

For the crust:

•In a food processor, or with a rolling pin, process/crush the graham crackers into fine crumbs. Blend with the melted butter until moist. Press into the bottom and up the sides of the springform pan.

classic cheesecake

For the cheesecake:

•In a mixing bowl, combine the cream cheese, sugar, vanilla and lemon juice. Mix until light and smooth. Add the eggs, one at a time, blending well after each addition.

•Carefully pour the cheesecake mixture into the prepared crust. Bake 55-60 minutes or until the center is set. [Visually, it will appear dry.] Turn off oven and remove cheesecake.

classic cheesecake

For the sour cream layer:

•In a bowl, combine the sour cream, sugar and vanilla. Mix well. Spread this mixture over the top of the baked cheesecake. Return the cheesecake to the still warm oven. Remove after 30 minutes and let cool to room temperature.

For the strawberry topping:

•When the cheesecake is cooled to room temperature prepare the topping. Drain the juice from the thawed strawberries into a small bowl. Chop the berries into quarters [or bite-sized pieces]. Add the package of gelatin to the drained strawberry juice. Mix well until the gelatin powder is dissolved. Chop the berries into quarters [or bite-sized pieces]. Stir the chopped strawberries into the juice/gelatin mixture.

classic cheesecake

and finally….

•Spoon the strawberry mixture on top of the cooled cheesecake. Refrigerate the completed cheesecake at least 3 hours to overnight. To serve, remove springform ring and slice into wedges.

classic cheesecake

Final Notes: Not a fan of graham cracker crusts? Try substituting crushed vanilla wafers or shortbread cookies instead. If you’re trying to cut back on fat content, use 1/3 fat cream cheese and low fat sour cream.


  1. Pingback: Shout-Out Sunday…My, Oh My…Pie Edition | feasting with friends

  2. glenn

    Congratulation on your milestone I can attest that your cooking is fabulous. I have eaten every one of your recipes and I have the stomach to prove it. I can’t wait for the next 100 Love ya

  3. LoPie

    Happy 100th Blog! Love your choice of the scrumptious cheesecake. Always a HUGE favorite of ours. ❤️❤️❤️ I always look forward to reading your recipes and stories. Thank you for sharing.

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