Did you know that today is National Cheesecake Day? It’s also National Father-in-Law Day. Put two and two together, and I know what dessert a lot of men are going to be served today! It’s going to be fun to check the blogosphere today to see who made what kind of cheesecake. As for me, I decided to make a very old cheesecake recipe which I cut out of the Boston Globe some 40 years ago. The recipe for “Cheesecake Elegante” was sent in to the food editor by a contributor who went by the name of “Auntie Mimo.” Her recipes were always great, and I routinely cut out and saved all of hers. As I looked at her recipe with that familiar signature, I wondered if she were still around. If anyone in the Boston area knows (or knew) Auntie Mimo, I’d love to hear from you!
What differentiates this cheesecake from others is that after it is almost finished baking, you take it out of the oven and add a sour cream topping to it. You then increase the baking temperature and pop it back in to finish baking. The sour cream topping gives the cheesecake an added complexity that is very palate pleasing. Sara Lee used to make a frozen cheesecake that was a clone of this one, but I don’t think they market it any more.
This cheesecake is a dreamy, creamy delight. It is not too sweet or heavy, yet it is very tasty. The best way to have this is with a piece of your favorite fruit (we like strawberries). Take a bite of fruit between each forkful of cheesecake, and the taste experience of the cheesecake is renewed with every bite.
Thanks for the recipe, Auntie Mimo!
Ingredients and Directions for Crust
- 1 1/2 cup graham cracker crumbs
- 1/4 cup Confectioners sugar
- 1 tsp. cinnamon
- 1/3 cup melted butter
Combine graham cracker crumbs, Confectioners sugar, cinnamon and melted butter. Press into bottom and up sides of greased 9″ springform pan.
Ingredients and Directions for Cheesecake
- 2 pkgs. 8-oz. cream cheese (totals 16 oz. cream cheese)
- 2 eggs. lightly beaten
- 2/3 cup granulated sugar
- 2 tsp. vanilla
Have cream cheese at room temperature. Cream with eggs, sugar and vanilla. Beat until very smooth. Pour into prepared crust. Bake at 350o for 20 to 25 minutes. Remove from oven and top with sour cream mixture (see below). Return to oven, increase heat to 450o and bake 7 to 10 minutes. Cool; then chill overnight.
Ingredients and Directions for Sour Cream Topping
- 1 1/2 cups sour cream
- 4 tbl. granulated sugar
- 1 tsp. vanilla
Beat sour cream, sugar, and vanilla together until smooth.
Source: A pre-internet Boston Globe recipe by Auntie Mimo