Cheesecake Recipe

I love cheesecake. Aaron’s mom makes great cheesecake, so I lucked out marrying into a family of great cheesecake. That being said, I was really excited to try out Marguerite’s cheesecake recipe!

Here is what Marguerite’s cheesecake recipe looks like:

Preparing the ingredients for the crust was a very time consuming process! It took us a full thirty minutes to crush up regular whole graham crackers into crumbs small enough for the crust. We did want to try to make it exactly as Marguerite would, so we went through all that trouble. What we did find out, as you can see, is that 20 graham crackers made a very thick crust.

Even though the crust was thick, it was delicious! The addition of walnuts and cinnamon in the crust made for a delicious extra boost of flavor that really complemented the plain flavor of the cheesecake.

My other favorite thing about cheesecake is having strawberries with it. So we made some sugared strawberries to go on top of our cheesecake. At that point I was itching to have some of this cheesecake. And let me tell you, I was not disappointed! It was simply delicious. Aaron really enjoyed it too (is there anything he doesn’t enjoy though?)

Our first attempt at cheesecake did not come without some difficulties. The cheesecake cracked across the top, and parts of the sides browned a little more than other parts. We consulted with our cheesecake expert, Aaron’s mom, and she let us know what she thought happened. First of all, even though Marguerite’s instructions said so, Aaron’s mom thought it was a little too high of a temperature in the oven.  She would suggest a lower temperature for a longer length of time. She also thought we could have over beaten our batter, could have had some difficulties due to it being the inaugural run of our spring form pan, or it could have been due to using an electric oven instead of gas. Regardless, this cheesecake was delicious and we will be making it again, probably halving the crust so it’s not as thick. Hope you enjoy it too!