Menu Description: "Our famous Original cheesecake recipe! Creamy and light, baked in a graham cracker crust. Our most popular cheesecake!"
Oscar and Evelyn Overton's wholesale cheesecake company was successful quickly after it first started selling creamy cheesecakes like this clone to restaurant chains in the early 1970's. When some restaurants balked at the prices the company was charging for high-end desserts, Oscar and Evelyn's son David decided it was time to open his own restaurant, offering a wide variety of quality meal choices in huge portions, and, of course, the famous cheesecakes for dessert. Today the chain has over 87 stores across the country, and consistently ranks number one on the list of highest grossing single stores for a U.S. restaurant chain.
Baking your cheesecakes in a water bath is part of the secret to producing beautiful cheesecakes at home with a texture similar to those sold in the restaurant. The water surrounds your cheesecake to keep it moist as it cooks, and the moisture helps prevent ugly cracking. You'll also start the oven very hot for just a short time, then crank it down to finish. I also suggest lining your cheesecake pan with parchment paper to help get the thing out of the pan when it's done without a hassle.
Crust 1 1/2 cups graham cracker crumbs 1/4 teaspoon ground cinnamon 1/3 cup melted margarine
Topping 1/2 cup sour cream 2 teaspoons granulated sugar
Optional Garnish whipped cream
1. Preheat oven to 475 degrees F. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.
2. Combine 1 1/2 cups graham cracker crumbs and 1/4 teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.
3. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Blend mixture for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
4. Remove the crust from the freezer and pour the filling into it.
5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees F, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.
6. When the cheesecake has cooled, combine 1/2 cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.
Makes 12 servings.
Rate and Review
William Submitted on 10/21/11
Amazing and very easy to make.
Christy Curtis Submitted on 09/12/11
It has been a long time since I have made cheesecake. This was sooo good! It didn't last long in my house.
Cody Bowe Submitted on 07/04/11
Great Recipe Thanks Alot!
sara Submitted on 10/16/06
Oh my God! This is officially the best cheescake I've ever made! I've tried many recipes however, nothing comes close to this one. I would make it again.
Rhonda Submitted on 08/03/06
This cheesecake is great, I have made it several times and have always received rave reviews. I usually top my cheesecake with fresh fruit and I never use the sour cream and sugar mixture on the top.
Maria Submitted on 07/16/06
This recipe is perfect! I had no problems with cooking time suggestions - it turned out great. It's super-easy to make and it will impress your family and guests. Delicious.
Tammie Submitted on 03/26/06
Don't bake it at 475 for 12 minutes...my cheesecake was a dark brown color at that time and smelled burnt. I would recommend baking it at 350 for the whole time or until LIGHTLY browned on top.
Allison Submitted on 12/23/05
This cheesecake is so good! I would make it again and again!
