This smooth and creamy cheesecake rivals anything you’ll buy at a bakery and is so easy to make. My Mom made this cheesecake for me for my 16th birthday.
From the very first bite, I knew this recipe was special.
A Simple Supermarket Swap
The original recipe for this creamy cheesecake called for using zwieback toast for the crust. Zwieback is a crispy, sweetened toast-like cookie, often used as teething biscuits for babies. I used to get them for Kylie and Trevor!
They’re not easy to find, so I adjusted this recipe and decided to make a crust from shortbread cookies you can easily find in the grocery store.
![a slice of creamy cheesecake](https://justjill.com/wp-content/uploads/2021/07/cheesecake-slice-and-cake-768x1024.jpg)
I crossed my fingers when I made it with the new crust (who likes change with a beloved family recipe??) and I have to say… I’m in love with the new crust for this cheesecake recipe.
Enjoy our family’s favorite homemade cheesecake! I hope it becomes a favorite for your family too!
![Creamy cheesecake on a platter with a strawberry garnish](https://justjill.com/wp-content/uploads/2021/07/whole-cheesecake-scaled-e1627577065414-480x360.jpg)
Creamy And Delicious Cheesecake
This incredibly creamy cheesecake only uses a few ingredients and is easier to make than you might think!
Ingredients
- 1 10 ounce box Lorna Doone Shortbread Cookies, processed to crumbs
- 3/4 stick salted butter, melted
- 3 (8 oz.) blocks of cream cheese, softened to room temperature
- 1 cup sugar
- 1 tsp. vanilla
- 4 whole eggs
- 2 tsp. vanilla
- 1 pint sour cream
- 2 tbsp. sugar
Instructions
- Preheat oven to 350 degrees. Lightly butter 9 inch springform pan.
- In medium bowl, combine shortbread crumbs and melted butter. Mix together to that butter is incorporated well into the crumbs.
- Spread crumb mixture evenly over bottom of springform pan. Press down firmly, using hands or back of spoon to "tamp down" crust. Set aside.
- In a large mixing bowl, add cream cheese and start to mix. Then add 1 c. sugar, 1 tsp. vanilla and eggs. Mix together until smooth (usually 5-7 minutes in a stand mixer). You don't want any cream cheese clumps in the batter. It takes a little time, but it's worth it! This is what makes the cheesecake creamy!
- Pour batter onto shortbread crust. Bake 35 minutes.
- Take out of oven (middle of cake may still be a little jiggly). Let stand for 10 minutes.
- Meanwhile, turn up oven temperature to 425 and prepare topping.
- In medium bowl, combine sour cream, 2 tbsp. sugar and 2 tsp. vanilla. Mix by hand and spread on top of cheesecake.
- Put in 425 degree oven for 5 minutes. Cool and refrigerate before slicing.
So Smooth and So Creamy!
Your fork will glide right through this creamy cheesecake. Nothing dry and crumbly here! Just rich, decadent, deliciousness!
![a bite from a creamy cheesecake slice](https://justjill.com/wp-content/uploads/2021/07/cheesecake-slice-2-768x1024.jpg)
In case you need a springform pan, click here to see the one I use.
A good springform pan is essential when baking a cheesecake. It needs to be sturdy and release easily. And they’re not just for desserts! It’s great for deep-dish pizzas too!
And if you just don’t have the energy, or the weather is too hot for a baked cheesecake. Be sure to check out my Grandma’s recipe for Cream Cheese Cherry Delight.
A delicious NO-BAKE Cheesecake that is always a hit! Click HERE for that recipe.
I’ll be anxious to hear if you give my family’s creamy cheesecake recipe a try! When I think back to my 16th birthday, it’s one of the things I remember most.
Isn’t that the best part about family recipes??
From my kitchen to yours,
Jill
Did you know I have my own online shop? Check it out HERE!