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Family-Favorite Cheesecake

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Family-Favorite Cheescake on a cake stand.

The expression “icing on the cake” was made for this cheesecake recipe. The topping on this cheesecake is what makes it a staple on our dessert tables. It’s perfect for dinner parties, holidays or just when you’re craving something decadent.

20 min Prep1 hr Cook1 hr 20 min Total
20 min Prep•1 hr Cook•1 hr 20 min Total
20 min Prep•1 hr Cook
1 hr 20 min Total
12 Servings
Family-Favorite Cheescake on a cake stand.
20 min Prep1 hr Cook1 hr 20 min Total
20 min Prep•1 hr Cook•1 hr 20 min Total
20 min Prep•1 hr Cook
1 hr 20 min Total
12 Servings

The expression “icing on the cake” was made for this cheesecake recipe. The topping on this cheesecake is what makes it a staple on our dessert tables. It’s perfect for dinner parties, holidays or just when you’re craving something decadent.

Cooking Mode

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Ingredients

  • 2 ½ cups graham cracker crumbs (about 40 squares)
  • 1 ⅚ cup + 2 tablespoons sugar, divided
  • 1 ½ teaspoons vanilla extract, divided 

Directions

  1. Heat oven to 350 F.
  2. Start with the crust by combining the graham cracker crumbs and 1/3 cup sugar in a small bowl. Stir in butter, then press the mixture into bottom of a greased 9" springform pan and up 2" high on the sides. Bake at 350 F for 5 minutes, then reduce heat to 325 F.
  3. In a large bowl, beat the cream cheese, 1 1/2 cups sugar and 1 teaspoon vanilla extract until smooth. Add egg yolks and beat on low until combined.
  4. In a small bowl, beat egg whites until soft peaks form. Fold into the cream cheese mixture, then pour over crust.
  5. Bake for 1 hour or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen, then cool for another hour. Refrigerate until completely cool.
  6. For topping; combine the sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla. Fold in whipped cream and spread over cheesecake. Refrigerate overnight.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. Heat oven to 350 F.
  2. Start with the crust by combining the graham cracker crumbs and 1/3 cup sugar in a small bowl. Stir in butter, then press the mixture into bottom of a greased 9" springform pan and up 2" high on the sides. Bake at 350 F for 5 minutes, then reduce heat to 325 F.
  3. In a large bowl, beat the cream cheese, 1 1/2 cups sugar and 1 teaspoon vanilla extract until smooth. Add egg yolks and beat on low until combined.
  4. In a small bowl, beat egg whites until soft peaks form. Fold into the cream cheese mixture, then pour over crust.
  5. Bake for 1 hour or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen, then cool for another hour. Refrigerate until completely cool.
  6. For topping; combine the sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla. Fold in whipped cream and spread over cheesecake. Refrigerate overnight.

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