This cheesecake recipe is the one I have been eating my whole life - and I can say with certainty, it is the best cheesecake in the world. And not just cause it's my mom's go-to recipe. Ok, well, maybe.



It is a cream cheese and egg cheesecake (not the ricotta variety that I know some people love) and I think it is the perfect blend of not-tooooo-sweet and creamy.

Ingredients:

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
(+ another 1/2 cup for the springform pan)

Filling:
3 8 oz packages of cream cheese
4 egg whites
1 cup sugar
1 tsp vanilla extract

Strawberry Topping:
2 16oz packages of frozen strawberries
1/2 tsp cornstarch
1/4 cup water

Supplies:
Springform pan
Hand or stand mixer
Several mixing bowls
Medium sauce pan

Directions:

Pre-heat the oven to 350.

Start with the crust: Use the butter to coat the spring form pan. Combine the rest of the crust ingredients and with fingers, push into a crust on the pan.

Next, make the filling: Soften the cream cheese. Beat the egg whites until stiff, and then blend in the sugar. Combine with the cream cheese and add the vanilla extract.

Pour into the crust and pan evenly, and bake at 350 for 30-45 minutes (possibly more) depending on your oven. Check at a few intervals. It will be done when the surface cracks and is very slightly browned - a toothpick should come out semi-clean.

While the cheesecake is baking, make the topping: combine cornstarch and water. Heat frozen strawberries in a pan on the stove until they boil. Add cornstarch mixture to create a thick, strawberry topping.

After the cheesecake is finished, add the topping. Refrigerate overnight.



This cheesecake recipe came from a contest my mom and her friends had when she was about my age for the best cheesecake recipe, and this was the winner! My mom adds that this is not a Southern cheesecake recipe as it was from her very close potter friend who was from New Jersey.

I must also say that this recipe is fantastic leftover for breakfast...

Do you like cheesecake? I am pretty picky about it and most recipes I think are pretty meh after having this one my whole life!