Our Family Recipe For The Most Amazing Cheesecake

This Sunday will be Easter, and that means we’ll be eating an Easter feast. And there’s no better way to end an Easter feast than with the perfect cheesecake. Luckily, I have the recipe for Perfect Cheesecake. This recipe really is incredible, and it’s traveled a long way to get on this blog. We got the recipe from–ready?–my husband’s college roommate’s dad’s campus pastor. You know that it’s gotta be good if it’s been passed down through that many layers.

Most cheesecakes I’ve had are rich and dense, making it difficult to consume vast quantities of the dessert after polishing off your Easter Feast. And I always want room for dessert! This cheesecake is different. It’s smooth and not too heavy, perfectly sweet without being overpowering. Over the years we’ve made a few tweaks to the original recipe (OK, they were actually mistakes, but they ended up tasting really great so we left them in!). This is a great recipe for making a day ahead if you’re pressed for time on Easter morning. You may want to make a few of these cheesecakes–one to share, and one for yourself!

Raspberry Cream Cheesecake

1 recipe for Graham Cracker pie crust or 1 store-bought Graham Cracker pie crust
3 eggs
2 8-ounce packages of cream cheese (brought to room temperature)
3/4 cups white sugar
A few dashes of vanilla
8 ounces sour cream
1/4 cup sugar
1 pint fresh raspberries (you can use whatever berry you like, fresh or frozen, but this is our preference)

Preheat oven to 350 degrees. Make your pie crust and set aside. Combine the eggs, cream cheese, sugar and a dash of vanilla in a large mixing bowl. Blend until creamy. Pour the cream cheese mixture into your prepared pie crust and bake for 50 minutes. Remove from the oven and cool (the puffy browned top will fall and create a depression). Whip together the sour cream, sugar, another dash of vanilla and your berries. Spread the berry mixture over the top of the cooled cheesecake. Bake for another 20 minutes at 350 degrees. Cool at room temperature. Cover and refrigerate for up to 4 days (if you can manage to keep a cheesecake in your house that long without eating it!).