Momma Sudie's Perfect Cheesecake

This is a fabulous cheesecake! Mom has made it for years and it always turns out perfectly! She made dozens of these cheesecakes as the groom's cake at our wedding. They were delicious with her homemade raspberry sauce! The secret is baking the cheesecake for only 35 minutes and then letting the residual heat in the oven slowly finish the cooking. The result is a cheesecake with a crack-free, smooth top that is a beautiful presentation.

Below, I've included a tip about not over beating the cream cheese/sugar mixture or you could get a cracked top. Never fear...I've made this mistake before. Momma Sudie's wise advice was to slightly sweeten some sour cream and spread it over the top. Gravity takes care of the rest! The sour cream fills in any cracks and leaves you with a perfectly smooth top. After chilling, simply garnish as desired.


Momma Sudie's Perfect Cheesecake

Crust:
1 1/2 c. graham cracker crumbs (about 9 whole grahams)
1/4 c. sugar
1/3 c. melted butter

Filling:
2 8 oz. pkgs. cream cheese, softened
1 c. sugar
2 eggs
1 pint (2 c.) sour cream
1 t. vanilla

Mix crust ingredients together and press into the bottom and a little up the sides of a greased 9 or 10" springform pan.

In food processor or mixer, beat cream cheese and sugar until well blended. (Hint: don't over mix or the cheescake may crack when baking) Add eggs and mix. Add sour cream and vanilla. Pour into crust. Bake 350 for just 35 minutes. Turn oven OFF. Let sit in oven with door cracked for 1 hour. Allow to come to room temperature and chill. Garnish as desired or serve with fruit topping...or chocolate sauce...or caramel sauce...or praline sauce...or...