Italian Cheesecake

This is the real thing- authentic too. Supposedly this guy's great-grandmother served this on holidays in Sicily. I got this off another recipe website and I have made it many times- it is the best homemade cheesecake I have ever had. It makes a lot so have some friends or family over to help you eat it.


4 pkg. of cream cheese, softened to room temp. (Don't use generic brand cream cheese, it does affect the texture.)
4 eggs
1 cup of sugar
1 16 oz. container of sour cream
2 Tblsp. sugar
3 Tblsp. vanilla
1 box of graham cracker crumbs (I didn't know what this meant because a box is too much so I think I used a package?)
Melted butter (no substitutes)


First, butter the sides and bottom of a springform pan. Melt down some butter and add it to the graham cracker crumbs... just enough butter to where the crumbs stick together. Press the crumbs all along the bottom and sides of your springform pan.

Next, beat eggs, 1 c. of sugar, and cream cheese together for 15 minutes. The secret to this cheesecake is the timing- no more and no less than 15 minutes. (It is nice to have a mixer for this) When done, pour this mixture into the springform pan and put into a preheated oven of 350 degrees for 25 minutes. Once again, the timing is very important, no more and no less.

Now set your mixer on "whip" and mix together the 1 container of sour cream, the 2 Tblsp. of sugar and the 3 Tblsp. of vanilla. Mix for exactly 10 minutes. Gently pour (I spoon- I made the mistake of pouring and the topping went right into the center and didn't cook well!) this on top of the cheesecake, then bake in a 425 degree oven for 5 minutes. Put in fridge overnight. (It won't completely solidify until completely cooled and it sits in the fridge for awhile.) I like to serve this with canned pie fillings or fresh/ frozen berries. Give it a try, it is amazing!!