In our family we always called this Margie’s Cheesecake. My mom and her friend Marge were friends from the time they were about five years old until into their nineties when they both passed away. This was her recipe and the one I always come back to after trying other “flavor” cheesecakes. This is so smooth and velvety I was going to rename it Velvet Cheesecake. I searched velvet cheesecake on the internet and it seems that using that name would indicate there was Red Velvet cake layered with the cheesecake or red swirls in it. So I will just keep the name we have used for over 50 years, Margie’s Cheesecake.
One secret to it’s velvetiness is beating it for 20 minutes. Being a high energy person I always had difficulty standing in one spot that long holding a hand mixer. My husband bought me a beautiful Kitchen Aid stand mixer so I would make this more often. I love my Kitchen Aid, and I do make the cheesecake more often because of it. This past week I made one for my granddaughter’s seventeenth birthday. It’s her favorite and she requested it. When I went to the store I saw that there was a limited edition Philadelphia Cream Cheese in a dark blue box instead of the silver box. It noted “perfect for baking” on the outside. I thought it was just a retro box. I purchased what I needed but noticed when I made the cake, the consistency was like mousse instead of batter. I was concerned but of course baked it anyway. The cake was good, but much “drier” than normal. So I baked another with the silver packaged cream cheese and it turned out perfect! There can never be too much cheesecake in the house, right? I think this would make a wonderful Valentine’s Day dessert, especially topped with raspberries or strawberries.
When my husband Bill and I are in Arizona we love going to our favorite Mexican restaurant in Scottsdale called the Spotted Donkey. They serve a Salmon Tostada that is so good I crave it during the year while I am in Wisconsin. This past year, I decided to copy the flavors and the presentation the best that I could, and came up with a recipe that I will be sharing next week.
Here are the pics of the crust, the batter before baking, the sour cream topping, finished out of the oven and a wonderful slice. Have a great week and enjoy the cheesecake!
- 2 cups graham cracker crumbs
- ¼ cup sugar
- 4 Tablespoons butter, melted
- 2 Tablespoons milk
- 3 8 ounce packages cream cheese at room temperature
- 1 cup sugar
- 4 eggs
- 1 Tablespoon vanilla
- 4 oz. sour cream (1/2 pint)
- ½ cup sugar
- 1 teaspoon vanilla
- Mix ingredients for the crust together and press into 9" springform pan, presprayed with pan spray
- Preheat oven to 375 degrees
- In large bowl, Mix ingredients for the cheesecake and beat on high for 20 minutes
- Pour into the unbaked graham cracker crust
- Bake for 37-40 minutes
- Let cool 5 minutes
- While cooling mix ingredients for the topping and pour over hot cheesecake
- Put back in oven for 10 minutes
- Cool completely in pan and then refrigerate until serving
- When ready to serve, run a thin knife around the pan and release the spring to take the side form off
- Place cake with pan bottom on serving plate and slice to serve
- Keep refrigerated
Every once in awhile in my posts I share information about an item I use and love. If anyone purchases something by my doing so, I may possibly receive a commission. It is always for things I think you will enjoy using or having.