The Perfect Cheesecake Recipe

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The Perfect Cheesecake Recipe

Heidi Hoerman


My father loved cheesecake. (The acorn didn't fall very far from the tree in that respect.) He would bring home recipe after recipe trying to find the perfect cheesecake. This was the last cheesecake recipe he brought in because this was, indeed, perfect.

It requires you to find old fashioned farmer cheese and Zweiback teething crackers. Friendship dairies still makes Farmer Cheese but Nabisco no longer makes Zweiback. I think slicing and slowly toasting/drying challah in the oven might result in a good Zweiback substitute.

★★★★★ 1 vote
8 Hr
2 Hr


for the filling
3/4 lb
cream cheese
3/4 lb
farmer cheese
3 large
1 1/2 c
sour cream
1 1/2 c
2 tsp
vanilla extract
1 1/2 c
3 Tbsp
1/4 tsp
for the crumbs
2 1/2 c
zweiback crumbs
1 tsp
1/4 c
1/4 lb
butter or margarine (1 stick)


1Preheat oven to 350 degrees F
2To make the filling, beat together the cream cheese and farmer cheese until smooth.
3Continue beating and add the eggs (one at a time), milk and vanilla.
4Mix together the sugar, cornstarch and salt and add to the wet ingredients, beating until smooth.
5To make the crust, mix together the crumbs, cinnamon and sugar. Add the butter and work with your hands until it is well distributed and coats the crumbs.
6Set aside 1/4 cup of the buttered crumbs to use later on top of the cheesecake.
7Lightly butter a springform pan and place the pan on a cookie sheet to avoid later disaster. Press the crumbs into the sides and bottom of the pan to form a crust.
8Never NEVER pick up the springform pan without supporting its bottom. Nothing is sadder than a whole cheesecake smashed on the oven door or inside the refridgerator. This is the voice of experience speaking!!!
9To assemble, pour the filling carefully into the crust trying not to move the crumbs.
10Sprinkle the reserved crumbs on top of the filling.
11Bake for one hour on a rack in the middle of the oven. Turn off the oven and allow the cake to stand in the oven for a second hour.
12Refrigerate for several hours before attempting to remove the sides of the springform pan and serving.

About this Recipe

Course/Dish: Cakes