Nothing beats the recipes passed down from mom and dad.
“This cheesecake recipe is special to me because it’s my mom’s recipe!” says Aaron Pinson, co-owner and operator of AnywhereKosher.com in Los Angeles, California.
He said the cheesecake recipe has been a family favorite 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 chunk of cream cheese, but this one uses whipped cream cheese,” he said.
“Even though it’s lighter, it still has the same rich, creamy texture that we all love. It’s like you get a delicious taste of history in every bite.”
If you’re craving a smooth, creamy cheesecake but want something a little lighter, check out Aaron Pinson’s delicious homemade recipe using whipped cream cheese. (Aaron Pinson)
Mom’s Cheesecake Recipe by Aaron Pinson of AnywhereKosher.com
Serves 12
Preparation time: 15 minutes
Cooking time: 80 minutes
White chocolate banana cream pie with a touch of nostalgia and banana liqueur
material
For the crust
1.5 packs of Leavers (or your favorite brand) graham crackers
¼ cup oil
The secret ingredient in Pinson’s light and fluffy cheesecake mix is whipped cream cheese, rather than the traditional single block cheese. (Aaron Pinson)
direction
For stuffing
4 eggs
1¼ cups sugar
1 packet vanilla sugar
4 x 8 ounces Norman’s (or your favorite brand) whipped cream cheese
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Crush graham crackers in a bag and mix with butter, then press crust mixture firmly into a heavily greased springform pan. (Aaron Pinson)
For the crust
1. Preheat oven to 350°F.
2. Crush the graham crackers until they form a fine crumb. You can use a food processor or place them in a sealed plastic bag and crush them with a rolling pin.
3. Mix graham cracker crumbs and oil in a medium bowl. Press evenly into bottom and sides of a 9-inch springform pan to form a crust.
4. Place the dough in the preheated oven and bake for approximately 10 minutes until lightly golden. Remove from the oven and allow to cool completely.
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For stuffing
1. Crack the eggs into a large bowl and beat lightly.
2. Add sugar and vanilla sugar to the eggs and beat until well combined.
3. Add the whipped cream cheese to the bowl and beat with an electric mixer or whisk until smooth and creamy.
4. Pour the filling into the cooled graham cracker base and spread evenly.
Bake the cheesecake for 1 hour and 20 minutes, or until the edges are lightly golden and the center is just set. (Aaron Pinson)
Baking
1. Place springform pan in the oven and bake until center is set and edges are lightly golden, about 1 hour and 20 minutes.
2. Turn off the oven and leave the cheesecake in the oven for a further hour.
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3. Once cooled, refrigerate the cheesecake for at least 2 hours or overnight to set completely.
Pro Tip: Cover the springform pan with aluminum foil to prevent burning or browning of the top.
If you’re in the mood for something light, creamy and delicious, try this delicious cheesecake recipe to share with family this summer. (Aaron Pinson)
Serving
1. Before serving, you can decorate the cheesecake with whipped cream, fresh berries, a sprinkling of powdered sugar, or drizzle melted milk chocolate or caramel syrup on top.
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2. Slice the baked cheesecake and serve chilled Whipped Cream Cheese Cheesecake.
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This original recipe is owned by anywherekosher.com and was shared with Fox News Digital.
