Blue Ribbon Cheesecake

Today, for “Foodie Friday,” I’m sharing my favorite cheesecake recipe with you.  It won me a first prize blue ribbon (and a $3.00 check…woo hoo!) at our local county fair in…are you ready for this… 1983! 

Twenty-six years later this cheesecake still remains a winner with  my family and friends.

            holding my BIG prize money check & blue ribbon in 1983

 

Unlike many cheesecake recipes that use a graham cracker crust, this one calls for Nabisco Social Tea Biscuits.  In my opinion, a graham cracker crust always seems to overpower the flavor of cheesecake but the Social Tea Biscuits have a nice subtle taste that allows the filling to take center stage.

You will find the complete recipe at the end of this post.  Try it.  I think you’ll like it.

 

The ingredients for the crust are Social Tea Biscuits and butter.

 

I use my food processor to crush the cookies.  Then I add the melted butter and pulse again  until the cookies and butter are thoroughly mixed.

 

Now it’s completely optional whether you use these, but did you know wrapping “even-bake strips” around the outside of your springform pan helps keep the outer parameter of the cheesecake from over-cooking and drying out?  The strips also help prevent the top of the cheesecake from cracking.  Caution:  You must thoroughly wet strips with water before placing them on the pan and putting them in your oven!    I bought mine at either Michael’s Crafts or Joann Fabrics & Crafts. 

Using a fork is a good way to press the crust half-way up the sides of the pan

 

The filling ingredients are cream cheese, eggs, sugar, lemon juice and vanilla.

Another little tip…I use my food processor not only for crushing the cookies, but also to mix the cream cheese filling ingredients.  It’s really quick and does a great job of blending the batter so you have a super-smooth and creamy cheesecake without any lumps.

 

Pour filling into crust. 

Evenly distribute the filling around in the crust and bake.

 

After baking, remove the cheesecake from the oven and let it cool for 10 minutes. 

While it is cooling, mix the topping ingredients…sour cream, sugar and vanilla.

Now just let me say, I picked up the Reduced Fat sour cream by mistake.  You can certainly use Reduced Fat, or even Fat Free, but my thinking is, if you are going to indulge in cheesecake, why worry about a few extra grams of fat?

Blend topping ingredients with a spoon.

 

Pour topping over baked cheesecake.

 

Smooth topping evenly over baked cheesecake and pop it back in the oven  for another 5 minutes.

Chill overnight.

 

Would you care to join  me for a slice of cheesecake and a cup of hot tea or coffee?

 

BLUE RIBBON CHEESECAKE

CRUST:

1 sleeve (or 1/2 box) Nabisco Social Tea Biscuits

1/2 stick of melted butter

Crush biscuits until fine.  Add melted butter and mix well.  Press into springform pan covering bottom and halfway up sides.

CHEESECAKE MIXTURE:

3  8 ounce packages of softened cream cheese

3  eggs

1 cup sugar

1 teaspoon vanilla

2 tablespoons lemon juice

Mix all ingredients until smooth.  Pour into pan and bake 35 to 40 minutes at 350 degrees.  Remove from oven and cool for 10 minutes. 

While cooling, mix the following topping ingredients  with a spoon:

1  16 oz. container sour cream

1/2 cup sugar

2 teaspoons vanilla

After the 10 minute cooling time, pour sour cream mixture over cheesecake and bake 5 minutes more.  Refrigerate overnight before removing from springform pan.

The cheesecake purists will probably want to enjoy it plain but it can also be served with fresh or frozen berries, or any canned fruit filling (such as  Comstock pie filling).