My mom’s “Waldorf Astoria” cheesecake

I love cheesecakes of all kinds – but this one is special.

My mother was served this cheesecake at her bridal shower many years ago, and asked for the recipe from the hostess, my grandfather’s colleague’s wife.  It had the name “Waldorf Astoria cheesecake”, an elegant name for an elegant dessert.

Where most cheesecakes are rather dense, this is light and rich and silky all at once, without being airy or cakey. The trick is to beat the cream cheese for fifteen minutes, which seems extravagantly long but yields a remarkably smooth and creamy filling.

On top, there’s a tangy layer of sour cream, baked for just a few minutes (it actually ends up firmer than the cream cheese!).  And at the bottom there’s a thin graham cracker crust, made with a bit of butter and no extraneous spices.

All in all, this is a rather simple recipe – but the resulting cheesecake looks and tastes anything but.  Try it!  (It would be perfect for a New Year’s Eve dinner party.)

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“Waldorf Astoria” cheesecake

7 graham cracker slabs
2 tbsp butter (plus some for pan)
3 8oz packages cream cheese
3 large eggs
3/4 cup sugar
1 tsp vanilla
1 heaping cup sour cream
1/2 tsp vanilla
1 tbsp sugar

Leave cream cheese on counter for a few hours before beginning.  Preheat oven to 350 degrees (reduce to 340 degrees if using a dark pan).

In stand mixer with paddle attachment, beat cream cheese for a few seconds to soften. Add and beat in one egg at a time.  Add sugar and vanilla.  Beat at medium speed for 15 minutes.

While cream cheese is mixing, grease sides of 10″ springform pan with butter.  Crush graham crackers and mix with 2 tbsp melted butter.  Cover bottom of pan with this mixture (will be slightly loose and sandy), ensuring that the bottom seam is well covered. Smooth and press the crust with the back of a spoon, especially around the edge.

Pour cream cheese mixture into the pan and smooth the top.  Rap pan once or twice on counter to help it settle.

Bake for 35 minutes.  Turn oven off and leave cake inside for one hour with the oven door cracked open one inch.

While cake is cooling, mix sour cream, vanilla, and sugar.

Reheat oven to 425 degrees.  Spread sour cream on top of cake – do not cover to edges. Bake for 5 minutes.  Cool cake before serving.