Every year since the early 90’s I’ve been making my son Mark this cheesecake for his birthday cake. The kids get to choose and this is always his choice. I’ve tried different cheesecake recipes over the years at different times and my family eat them but they don’t love them. They LOVE this one. So now it’s the only one I make.
I worked as a bookkeeper at a restaurant called Chevy’s in Bells Corners (now part of Ottawa). They later became Legends after Chevrolet told them they couldn’t use the name any longer. Some of you might recall the place. It was a roadhouse place with smoking, drinking, creepy bathrooms, hot chicken wings, a spectacular salad bar with the best creamy garlic dressing (recipe to come later) and the cheesecake. How many restaurants even make their own desserts these days?
The recipe was a mix of metric and imperial measurements and I still measure mine that way. This is easier to follow. Tastes the same. Or so I’ve heard. I’ve never ever even tried it. I can barely stand to make it because the smell just, well just grosses me out. I usually mix it with my shirt over my nose. But that’s just fine with me. I love enough fattening stuff and I really don’t need to love cheesecake.
And Happy Birthday Mark. I can’t believe it’s been 27 years since I first cuddled you. It’s been quite the ride and I’m thrilled to be your mom.
- 750 g cream cheese, softened
- 300 ml sweetened condensed milk (one can)
- 100 ml 18% cream
- ½ cup granulated sugar
- 100 ml real lemon juice
- 1 tsp vanilla extract
- 3 eggs
- Equal quantities graham crackers and butter melted ( I don't use that much butter)
- Cream cheese & sugar till smooth. Beat the eggs and add to the mixture slowly.
- Add condensed milk and gradually add cream.
- Add lemon and vanilla. Scrape down bowl.
- Beat at medium speed for 3 minutes. Stop and scrape down bowl and beaters often.
- Line 8" or 9" spring form pan with graham/butter mixture. You can already have wrapped bottom of the pan with HD aluminum if you wish.
- Pour cheesecake mixture in pan. Let sit for 15 minutes.
- Place in bain-marie* in preheated oven at 300F. Bake 1½ hours. ***Switch off oven and let sit for 1½ hours. DO NOT OPEN OVEN DOOR. Remove and chill in refrigerator.