Elizabeth’s Mom Susie Ries stops by to make cheesecake with a recipe that has been in the family for generations.

“Aunt Miltz’s Cheesecake”

Preheat oven to 375°.

CRUST:
1 cup graham cracker crumbs
1 Tbsp sugar
1 1/2 Tbsp melted butter
Mix all together and press into a spring room pan

FILLING:
3 packs cream cheese at room temp
4 eggs at room temp
1 tsp vanilla or vanilla bean paste
1 cup sugar
Beat cream cheese at medium speed til light
Add on egg at a time and mix
Slowly add sugar
Add vanilla
Beat well til light and well blended

TOPPING:
1 cup sour cream
1 tsp vanilla
1 Tbsp sugar
Mix together as set aside for final step after cheesecake is baked

Pour into prepared crust. Bake for 35-50 minutes depending on your oven. *Tip: pull out when still slightly jiggly on top in the middle. Pull out and gently spoon the sour cream topping mixture over the top. Put back into the oven for approx 5 minutes.

Cool on cooling rack. Best if refrigerated overnight.
Spoon any topping on top when serving.