My mother’s cheesecake recipe is the ultimate nostalgic dessert

There’s nothing like a recipe passed down from mom or dad.

“This cheesecake recipe is special to me because it’s my mom’s!” said Aaron Pinson, co-owner and operator of AnywhereKosher.com in Los Angeles, California.

He said this cheesecake recipe has been a hit in his family for years, but the recipe itself is even older.

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“It’s a lighter version of a classic cheesecake. Most cheesecakes use a block of cream cheese, but this one uses whipped cream cheese,” he said.

“Even though it’s lighter, it still has that rich, creamy texture we all love. It’s like a delicious bite of history in every bite.”

My Mom’s Cheesecake Recipe by Aaron Pinson of AnywhereKosher.com

Makes 12 servings

Preparation time: 15 minutes

Cooking time: 80 minutes

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Ingredients

For the dough

1½ packages Lieber’s Graham Crackers (or brand of your choice)

¼ cup oil

The secret ingredient to Pinson’s light and fluffy cheesecake mix is ​​whipped cream cheese instead of the traditional single block. (Aaron Pinson)

Directions

For filling

4 eggs

1¼ cups sugar

1 packet of vanilla sugar

4 tubs Norman’s Whipped Cream Cheese (or brand of your choice) 8 oz

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Crush your graham crackers in a bag before mixing with butter and firmly press the crust mixture into a well-oiled springform pan. (Aaron Pinson)

For the dough

1. Preheat oven to 350°F.

2. Crush the graham crackers until finely crumbled. You can use a food processor or place them in a sealed plastic bag and crush them with a rolling pin.

3. In a medium bowl, toss graham cracker crumbs with oil until well coated. Press mixture evenly into bottom and up sides of a 9-inch springform pan to form crust.

4. Place the crust in the preheated oven and bake for about 10 minutes or until lightly browned. Remove from the oven and let cool completely.

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For filling

1. In a large bowl, crack the eggs and whisk them lightly.

2. Add the sugar and vanilla sugar to the eggs and whisk until well combined.

3. Add the whipped cream cheese to the bowl and use an electric mixer or whisk to mix until smooth and creamy.

4. Pour the filling into the cooled graham cracker crust, spreading it evenly.

Bake the cheesecake for 1 hour and 20 minutes, or until the edges are lightly browned and the middle is just set. (Aaron Pinson)

Pastry shop

1. Place the springform pan in the oven and bake for about 1 hour and 20 minutes, or until the center is set and the edges are lightly browned.

2. Turn off the oven and leave the cheesecake in the oven for another hour.

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3. Once cooled, refrigerate the cheesecake for at least 2 hours or overnight to allow it to set completely.

Pro tip: Cover the springform pan with aluminum foil to prevent the top from burning or browning.

From one family to another, try this delicious cheesecake recipe this summer if you’re craving something light, creamy and delicious. (Aaron Pinson)

Portion

1. Before serving, you can optionally garnish the cheesecake with whipped cream, fresh berries or a little icing sugar. You can also add melted milk chocolate or caramel syrup on top.

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2. Cut the baked cheesecake into slices and serve the whipped cream cheesecake chilled. Enjoy your meal.

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This original recipe belongs to anywherekosher.com and was shared with Fox News Digital.