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Mama's cheesecake

Makes 10 to 12 servings
Makes 10 to 12 servings


Graham cracker crust
  • 8 ounce graham crackers (about 14 full-size crackers)
  • 6 tablespoon unsalted butter, melted
  • 8 ounce graham crackers (about 14 full-size crackers)
  • 6 tablespoon unsalted butter, melted
  • 1 1.2pounds cream cheese, at room temperature
  • 1 1/2 cup granulated sugar
  • 1 1/2 cup (12 ounces) sour cream
  • 3 cup large eggs, at room temperature
  • 1 cup plus 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla
  • 2 tablespoon amaretto di saronno liqueur


Baking Directions:

To make graham cracker crust:1. Heat the oven to 325 °F.

and place rack in the center of the oven.

Place the crackers in the bowl of a food processor fitted with the metal blade and process until evenly ground into crumbs.

Alternatively, you can place them in ziptop bag and pulverize them with a rolling pin or meat mallet until finely crushed.

You should have about 2 cups of crumbs.


Place crumbs in a medium mixing bowl.

Drizzle in the melted butter and mix with a fork until crumbs are evenly moistened.

(If using a food processor, drizzle the butter in through the feed tube while pulsing).


Press the crumb mixture evenly on the bottom of a 10x3-inch springform pan.

Bake the crust for 10 minutes or until it looks lightly browned and feels firm to the touch.

Remove from oven and let cool while you prepare the rest of the ingredients.

To make the filling:1. Place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment.

Beat at medium speed for 8 to 10 minutes, stopping the mixer every now and then and scraping the sides and bottom with a rubber spatula.

Beat in sour cream.

Add eggs, one at a time, beating well after each addition.

Stop to scrape down the sides of the bowl.

Add the heavy cream, vanilla and amaretto and beat until well combined.

2. Stack two large sheets of aluminum foil on the counter and center the springform pan on top.

Wrap the foil up the sides of the pan (this is to keep water from the water bath from seeping in during baking).

3. Pour filling into the pan on top of the baked crust.

Set the pan in a roasting pan or baking dish and place on the center rack of the oven.

Pour enough hot water into the roasting pan (from the tap is fine) to reach 1 inch up the sides of the springform pan.


Bake for 1 1/2 hours or until cake is slightly brown on top and the center no longer jiggles.

Remove from oven and transfer springform pan to a wire rack to cool for 1 hour.

Place cheesecake in the refrigerator and chill overnight before serving (Don’t try to rush this.

Cheesecake needs time to firm up in the fridge).


Once the cheesecake is chilled, remove the springform pan ring.

To serve, dip a knife in hot water and wipe dry before slicing into the cake (this heats the knife so it makes neater slices).

Cut into small wedges (dipping the knife and wiping it clean and dry each time) and serve along with caramel sauce, dark chocolate sauce or berry coulis, if desired.


This crisp can be made exactly like apple walnut just with the addition of flour.