My moms cheesecake is a special recipe for me. Not only because it’s extremely delicious but it was the first “American” recipe my Syrian mom learned when she arrived in the US. Since she learned it, she’s made it hundreds of times. Aside from syrian grape leaves and tabbouleh salad, my mom is also famous for this classic American cheesecake. In honor of todays inauguration, I feel obligated to share this special recipe.
I first shared this story on the Voice Here.
My mom was famous for her cheesecake that she learned from the very first friend she made when she moved to the US; an old American neighbor lady in her 70s who obviously didn’t speak arabic and my mom didn’t speak english. But somehow they communicated. She watched us when my mom went into labor with my younger sister. My mom made this cheesecake several times throughout a single school year for our teachers to show them her appreciation. I always felt so special when she did because all the teachers including the principal, the school nurse, the school secretary would tell me how delicious it was and not sure why but that feels so very special to a 7 year old. At birthday parties, along with the lazy cake and baklava my mom would make, she would make this cheesecake. It represents my childhood.
If you enjoyed this cheesecake please leave a comment below so others can use the feedback. You can follow me for more behind the scenes on instagram HERE.
If you liked this recipe you will probably also enjoy
This cheesecake recipe is one of the first recipes my mom learned upon landing in the US. She's made it hundreds of times since then that everyone knew her for it. It's delicious and just a few tips will make this so delicious.
- For crust:
- 1 1/4 cup graham cracker crumble
- 1 stick unsalted butter 8Tbsp
- For Filling:
- 3 eggs at room temperature
- 1 teaspoon vanilla extract
- 2 drops white vinegar
- 2 8 oz packages of cream cheese (450 g) at room temperature
- 1 cup sugar
- 1 16 oz container of sour cream
- 2 cups heavy cream
- In a small pan melt the butter and add crackers until mixed well and crackers fully absorb the butter. Let it lightly brown but not burn.
- Place parchment paper on the bottom of a 9 inch pan and add crust to the bottom of the pan and aluminum foil at the bottom of the outside to prevent any leakage
- press down so it is all even (I like to use the bottom of a glass)
set aside in the fridge
- Preheat the oven to 350
- In a bowl add eggs, vanilla extract, white vinegar
- mix well
- Add cream cheese and mix with a fork
- Add sugar, sour cream, heavy cream mix with a mixer
- pour over the crust for 45-50 mins
- Once it's done let is sit in the oven for 2 hours DO NOT OPEN THE OVEN
- Put in the fridge overnight
- Serve on top with fresh fruit or cheesecake topping