Today's my birthday.
How old you ask? Apparently this is the last year that I'm supposed to own my real age. So I'll willingly admit that I've reached my 29th year, and with the stark realization that I've only a solitary year to soak up the last of my twenties, I've done what every sensible birthday girl must do.
I baked myself a phenomenal cheesecake.
I've requested this dessert for every birthday since I can remember. The recipe is one of those beloved family heirlooms passed down from my maternal Great Grandma Hill, and though I've never met her, the recipe assures me that we are indeed related.
Naturally you can drizzle it with any sauce your heart desires, but this decadent dessert can stand on its own as well.
I wish you a joyful New Year my friends!
Grandma Hill's Cheesecake
Recipe by Bliss From Scratch | Printable Version
In a small bowl combine the crushed graham crackers and melted butter, stir until the crumbs are moistened. Pour the crumb mixture into a greased spring form pan (you can also use a pie plate), and use the back of a small spoon to gently spread the crumbs until the bottom of the pan is evenly coated, also pressing a little up the sides of the pan.
In a large mixing bowl, mix the cream cheese until smooth, add sugar, flour, salt, mix until combined. Add sour cream, lemon juice and vanilla, mix until smooth. Lastly add the eggs, mix until just combined.
Pour the cream cheese mixture into the crumb-coated pan, use a spatula to gently smooth the top.
Bake at 350° F for 40-45 minutes or until an inserted toothpick comes out clean. Allow to cool completely and then chill until cold before serving. Enjoy!
Tips: Cracks in your cooled cheesecake can be hard to avoid, so here's a few tips to help to keep your cheesecake crack-free.