Our family just got back from a week at the ocean, which is our very favorite time and place. We usually go in the month of May which means I always try to create something extra special and super yummy for my baby sister Rhoda’s birthday. She usually asks for my cheesecake. I am always delighted with her choice and haul all the stuff along so I can make it just right. This year since my kids decided they actually like cheesecake, I figured I should make 2 so I made one in a 9 inch pan and another in a 10 inch.
Years back when I worked at the same little tea shop that gave me the inspiration for scones, the owner, Sheri, would usually always have some form of this cheesecake on hand. We always joked about her delicious recipes being top secret hence the “secret” in my title. She had such neat ways to make recipes pop with flavor. Her add in items were sometimes surprising like the white wine in this recipe but always seemed to take the recipes up a notch. While I am not sure if this is actually her recipe or not somewhere over the years, I dubbed it hers and always think of her when I use it.
Making a good cheesecake seems to rest on a few precise items. Time is essential. Then a good springform pan, quality heavy whipping cream and a whole lot of love round out the essentials. A good food processor is helpful for making the perfect crust.
Without further ado…here we go! For the crust I love to use what I have. If I want chocolate flavors, I use a packet of oreos and blend till smooth in the food processor. The oreo frosting serves as glue to hold the crust together. Simply press into bottom of pan. I also love using graham crackers or animal crackers or a combination of both for a plain crust. You will need about 1 to 1 1/2 cups of crumbs dependent on how much crust you like. I then add about a tablespoon of soft butter and mix well then press into pan. I do not prebake my crusts.
- 3- 8 oz cream cheese softened
- 1 1/4 c sugar
- 1 t vanilla
- 1 1/2 t white wine
- 4 eggs
- 1 c sour cream
- 1 c heavy whipping cream
Beat the cream cheese, sugar and vanilla & wine together. Add the 4 eggs individually, beating well after each addition. While still beating, add sour cream and heavy cream. Continue beating till evenly mixed making sure there are no lumps. Pour carefully over crust. I wrap aluminum foil carefully around the bottom edge of the pan and then place on a cookie sheet with a bit of water which seems to help in the baking process. Bake at 350 for 1 hour. Avoid the urge to peak as this could make your cake fall or crack. Turn off oven and allow to rest for 20 minutes. Then place a wooden spoon handle in the oven door and allow cheese cake to cool completely before taking out of the oven. Run knife around edge and open the springform. Carefully remove. Refrigerate until ready to serve. Makes excellent left overs if you can sneak some into hiding.
We love all sorts of toppings including, fresh fruit, chocolate, caramel, pie filling and more. Another favorite is adding 1 cup of mini chocolate chips into the batter.
Practice makes perfect! I never get weary of experimenting. I hope you enjoy this as much as our family has!