My Mom makes an epic cheesecake that’s based on her Mom’s recipe for cheesecake. It’s not a heavy, stomach-hurting, quickly-regretted kind of cheesecake. It’s light, easy on the belly and I can always find room for it, even after a big Frangou family souvlaki chowdown. Methinks it’s a very good way to ring in summer.
Preheat oven to 350°F
- 2 cups graham wafer crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
Mix the above ingredients. Spread into pan and bake at 350 for about 5-7 minutes. Allow to cool for about 20 minutes.
For Cheese Mix:
- 2 large packages cream cheese (My mom usually uses one regular and one light
- 1 package Nutrawhip
- 1/3 cup of sugar
- 2 teaspoon of vanilla
- Dash of salt
- 1 teaspoon of lemon juice
Let cheese sit out for a hour or so to become soft. Using an electric mixer, mix the cheese until it is soft and creamy. Add sugar and continue to mix for a minute or so. Add about 4 ounces of the nutrawhip mix until well blended. Add vanilla, lemon and salt. Mix again for a minute or so. It’s now ready to be placed on the crust.
Decorate with the fruit of your choice. Cover with plastic wrap and keep refrigerated until ready to eat. My mom always places the dish into an inch of warm water while she is serving dinner. That way, the crust slides out nicely when you cut it.