Auntie Babe's Cheese Cake

Some recipes earn their reputation through decades of family gatherings. Auntie Babe’s cheesecake is built on three pounds of cream cheese with a cinnamon-spiced graham cracker crust and a signature sour cream topping that gets its own short blast in a very hot oven.

The two-stage baking is what makes this recipe distinct. The cream cheese filling bakes at a moderate temperature until just set, then the oven gets cranked up high for the sour cream topping. Those five final minutes at high heat set the topping into a light, tangy layer that contrasts the rich filling underneath.

Adding the eggs in thirds, as directed, matters. Dumping all three in at once tends to over-aerate the batter, which causes the cheesecake to puff and crack as it cools. Gradual addition keeps the texture dense and creamy.

The 24-hour chill isn’t a suggestion. Fresh out of the fridge the next day, the flavors have settled and the texture firms into that signature silky-dense consistency. Cheesecake cut too soon is soft, almost runny in the center.

Pro Tips

• Cream cheese must be fully softened before beating. Cold cream cheese leaves lumps that don’t bake out.
• Press the graham cracker crust firmly and evenly up the sides. Thin spots on the sides crack during baking.
• Run a thin knife around the inside of the pan immediately after removing from the oven. This prevents the cake from pulling and cracking as it cools and contracts.
• Wrap tightly and refrigerate for the full 24 hours before slicing.