In honor of Mother’s Day, I decided to share one of my favorite recipes that Mom handed down to me. Even though she is no longer on this earth, I’m surrounded by her beautiful art work and a load of great recipes. Mom was a gourmet, but my favorites from her collection are always the most simple recipes. I’ve never made this cheese cake when it wasn’t just fabulous. It’s so simple!
I’ve used all brands of cream cheese, low fat cream cheese and Neufchâtel Cheese. I’ve tried all brands of sour cream, and low fat sour cream. They all seem to work. However, the best results are achieved by using finely “pre-crumbed” crackers, real butter and not skipping the all spice for the crust. The crust of this cheese cake is the best!
The cheesecake after cooking the cream cheese filling portion and just prior to cooking the sour cream layer:
I often serve the cheese cake with fresh blueberries and/or raspberries. We’ll be serving it up for my brother and his family tomorrow.
Are you cooking anything special for Mother’s Day?