Marina Bromley, Marina's Kitchen Table
I've been making cheesecakes this past month. I'm not sure where the need for them came from, just a desire to get my mom's recipe out and make them, then make one to share. And another. Next time I'll "clean" up the recipe with healthier alternatives and make one again. Depending how it turns out will depend on if I share. LOL
I wanted to make a "reel" and post it on Facebook and Instagram as one, but my brain isn't cooperating at learning something new. Or maybe it's just that when you get interrupted by life (and updating computers and phones) it's ok to not have the enthusiasm needed for that first vision. I'm ok with this. Perhaps it will work better here anyways, and that's how God intended it all along?
I'm always ok with that thought.
So here's the backstory: My mom used to make this cheesecake. The recipe card says "Royal Cheesecake" but when I Google that recipe it looks VERY different than what hers says. Of course she was making hers in the 50's and 60's and who knows what "Royal Cheesecake" meant back then. What I can tell you is that it's not a "layered" cheesecake with a sour cream topping. It's just light and fluffy and a little bit heavenly. According to the website Queen.com this would be classified as a New York Style Cheesecake. It's got all the "extra" in it, and is the best cheesecake I've ever had.
We lost our mom to cancer in 1977, and so anything I can do to keep her alive in my mind seems more relevant today than ever. I've lived longer than she had the chance to. I remember her making this cheesecake and people loving it. I want people to remember me for my baking and generosity in the kitchen too.
So with the start of the year, I've been a bit obsessed with her Royal Cheesecake.
Over the years I've made it, but to be honest, in all our moves and all our family events raising a family, I don't remember making it as often as I have recently. That's ok. It may be just the right season for making it.
I've broken down the recipe into more step-by-step directions. I know that some people may understand what "folding" is, but just as many may not. I had tried video-ing my making the last one, but it's just too much. Maybe with a proper phone tripod I can do it in the future. Then again, maybe not. Maybe it's better that I'm writing and posting photos about it.
So here it is! If you have any questions feel free to reach out to me in comments or email, or on Facebook or Instagram. I'm happy to help if help is needed.
Mostly I hope that this recipe will create happy memories in your kitchen, with your family, and with your neighbors. Enjoy!
Here it is, step by step, and a little extra...
Mom's Royal Cheesecake
©2022 Marina Bromley, Marina's Kitchen Table
30-45 minutes prep, 2+ hours cooking, then cool overnight
Angel Food Cake Pan
Preheat oven to 300*
Take out 2- 8oz packages of cream cheese and let them come to room temperature for the filling.
1 1/2 cups graham cracker crumbs
2 Tablespoons sugar
2 Tablespoons butter (melted)
Mix together, then press on the bottom and up the sides of the angel food cake pan.
Set aside on a jelly roll pan.
2 - 8 oz packages cream cheese (now at room temp)
1 cup sugar
5 eggs, separated
2 cups sour cream
1 teaspoon vanilla extract*
1 teaspoon lemon juice**
(*I usually double the vanilla. **If you're out of lemon juice you can substitute orange extract, or almond extract.)
In a large bowl beat cream cheese until smooth. Add sugar and beat until well incorporated. Add egg YOLKS one at a time, just until creamy. Do NOT overbeat.
Stir in sour cream and flavorings.
CLEAN MIXER BEATERS
Beat egg WHITES in a separate bowl until peaks form.
Take about 1/4 of the egg whites and whisk them into the cream cheese batter. Add about 1/4 more and FOLD them in, gently. Repeat 1/4 of the egg whites at a time until they are folded into the batter and it is light and airy. DO NOT OVERFOLD.
Pour into prepared angel food pan, over the crust.
Place pan (jelly roll pan with angel food pan on top of it) in preheated 300* oven.
Bake 1 hour. Keep oven door closed, and turn off heat, allowing cake to set in the oven for an additional hour. Then open the door a little (I use a folded hand towel to prop it open) and allow to rest another 30 minutes.
Remove cake from the oven and allow to cool to room temperature, then loosely cover with aluminum foil and put the cake pan in the refrigerator overnight.
Remove from the refrigerator, remove the foil, and run a sharp knife around the outer rim of the cake pan, loosening the cheesecake from the pan. Lift the inner ring, removing the cake from the outer pan.
Cut into slices and serve with fruit, jam, chopped pecans with caramel and chocolate sauce, or another topping of your choice.
Any questions? Feel free to comment or contact me on Facebook or Instagram.