Handwritten recipe for Elsa's Cream Cheese Cake
by: salvagedrecipes

Elsa’s Cream Cheese Cake with Sour Cream Topping

Elsa's Cream Cheese Cake
This classic cream cheese cake, known from family kitchens and church gatherings, features a rich, creamy filling nestled in a homemade graham cracker crust and topped with a lightly sweetened sour cream layer. Popular during the 1960s and 70s, it’s a no-fuss cheesecake that doesn’t require a water bath or springform pan. Its charm lies in its simplicity, straightforward ingredients, bold cream cheese flavor, and a cool, tangy finish. Ideal for holidays or any time you want to serve a crowd-pleasing dessert with nostalgic flair.
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Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 6 hours
Total Time 6 hours 55 minutes
Course Dessert
Cuisine American
Servings 10
Calories 321 kcal

Ingredients
  

Crust:

  • ⅓ stick butter (about 2½ tbsp)
  • 1¼ cups graham cracker crumbs

Filling:

  • 1 lb cream cheese
  • 3 eggs
  • ½ cup sugar
  • 1 tbsp vanilla extract

Topping:

  • 1 cup sour cream
  • 2 tbsp sugar
  • ½ tbsp vanilla extract

Instructions
 

Step 1: Prepare Crust

  • Melt ⅓ stick of butter in your baking pan over low heat.
  • Stir in graham cracker crumbs and press the mixture into the bottom and up the sides of the pan as high as possible.

Step 2: Make Filling

  • In a bowl, cream together cream cheese, eggs, sugar, and vanilla until smooth.
  • Pour the mixture into the prepared crust.

Step 3: Bake

  • Bake at 375°F for 20 to 25 minutes.
  • Remove from oven and allow to cool slightly.

Step 4: Make Topping

  • Mix sour cream, sugar, and vanilla in a small bowl.

Step 5: Top and Bake Again

  • Spread topping over the baked cheesecake.
  • Return to 375°F oven for 10 minutes.

Step 6: Chill

  • Refrigerate for at least 6 hours before serving.

Tips

  • Use a springform pan for easier removal and cleaner sides.
  • Add 1 to 2 tablespoons lemon juice for a brighter, tangier filling.
  • Mix graham crumbs thoroughly with butter for a sturdier crust.
  • Allow cream cheese to fully soften to avoid lumps.
  • Add fresh berries before serving for color and freshness.
  • Substitute part of the graham crumbs with crushed vanilla wafers for extra sweetness.
  • For a firmer crust, prebake it for 5 to 7 minutes before adding filling.
  • Avoid overbaking, the center should still jiggle slightly.
  • Chill overnight for best flavor and texture.

Nutrition

Calories: 321kcalCarbohydrates: 24gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 108mgSodium: 238mgPotassium: 129mgFiber: 0.4gSugar: 18gVitamin A: 824IUVitamin C: 0.2mgCalcium: 83mgIron: 1mg
Keyword cheesecake, comfort food, Cream Cheese, dessert, heirloom recipe, homemade, retro baking, vintage recipes
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