Growing up, holidays and special occasions were always celebrated with my grandma’s famous cheesecake. Some dinner invitations hinged on the fact that a cheesecake would be accompanying us.
Grandma was always very generous and would make pastries and pies (including this recipe) for friends and family members “just because.” She also shared her recipe with anyone who asked, so it would live on after she was gone.
I learned from an early age that making cheesecake is an all day process. Grandma would start baking in the morning and we wouldn’t sample some cake until later that night, or sometimes even the next day.
She experimented with her recipe, halving it for smaller portions and even using ramekins instead of a larger springform pan for personal portions.
She was not a big fan of toppings, and honestly, her cake could stand on its own. I personally love cherry cheesecake, but then again, I love cherries on anything.
The original version did not include a graham cracker crust – this was a later addition after it became popular, and is included here.