Mother-in-Law’s Cheesecake

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If you’re looking for a timeless dessert that honors tradition and family, you’ve come to the right place. Mother-in-Law’s Cheesecake is a classic favorite that never goes out of style. In this article, we’ll take you through the step-by-step process of creating this delectable treat that’s bound to impress your loved ones.

Mother-in-Law’s Cheesecake Ingredients

Let’s start by listing the ingredients you’ll need for both the crust and the filling:

For the Cheesecake Crust	For the Cheesecake Filling
1 1/2 cups graham cracker crumbs	4 (8-ounce) packages cream cheese, softened
1/4 cup granulated sugar	1 1/2 cups granulated sugar
1/2 cup unsalted butter, melted	4 large eggs
	1 teaspoon pure vanilla extract
	1/2 cup sour cream
	1/2 cup heavy cream

Now that we have our ingredients ready, let’s dive into the preparation process.

Prepare the Cheesecake Crust

Preheat and Prepare: Start by preheating your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and wrap the outside with aluminum foil to prevent any leakage.
Crumb Mixture: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the mixture resembles wet sand.
Press Firmly: Press the crumb mixture firmly into the bottom of the prepared springform pan to create an even crust. Use the back of a spoon or a measuring cup to pack it down.

Prepare the Cheesecake Filling

Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add Eggs and Flavors: Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract, sour cream, and heavy cream until the filling is well combined and silky.

Bake and Cool

Water Bath: Pour the cheesecake filling over the prepared crust in the springform pan. Place the springform pan in a larger baking dish and add hot water to the outer baking dish, creating a water bath (about 1 inch of water).
Baking Time: Bake in the preheated oven for 50-60 minutes or until the edges of the cheesecake are set, but the center still has a slight jiggle.
Cooling Process: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about 1 hour.
Refrigeration: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to allow it to set completely.

Serve and Enjoy

Unmold and Slice: Once the cheesecake has chilled and set, carefully remove it from the springform pan.
Timeless Tradition: Slice and serve your Mother-in-Law’s Cheesecake as a timeless dessert that honors tradition and family.