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Darryl’s Classic Cheesecake

July 28, 2009

~ Mary ~


Those of you who know me know my old southern “boyfriend” Darryl and his fabulous ribs and cheesecake recipes – the only two things that lasted from that relationship 20 years ago!


This cheesecake is by far the most decadent I’ve ever made – 12 of these cakes graced Kevin & Roses wedding and more recently the other Kevin’s 40th b-day party!

The reason behind the decadence this time was none other than Niki – a 25 year old sweetheart, from Belgium, that has NEVER EATEN cheesecake in her life.  A syndrome that needed fixing immediately!



I gladly obliged remedying the situation!

You are welcome to serve this with a fresh fruit something or other, but please do me a favor and eat your first bite plain!



Other cakes you might enjoy:

Strawberry Butter, Mango Mousse, Tiramisu, Heaven & Hell



Darryl’s Classic Cheesecake



Combine in Cuisinart:

1 Package Graham Crackers  (115 – 140 grams)

1 Cup Pecans (115 – 140 grams)

Whiz around until like a fine grain sand then add

1/2 Cup Melted Butter (115 – 140 grams)

Mix to combine and line the base, and walls of a 9″ spring form pan.  If it’s not sticking enough for you – add more melted butter.  If you don’t have enough to cover the edges of your pan, mix in more graham crackers.



In mixer beat until smooth an creamy

3 lbs Cream Cheese (1 kg plus 360 grams)

Then Add:

2 Cups Sugar (400 grams)

3 Eggs

2 tsp Vanilla (10 milliliters)

Blend until smooth.


Bang the bowl on the counter top a couple of times to get the air bubbles to move to the top.


Cover and let batter sit in fridge OVER NIGHT to remove air.

Pour into crust. Bake at 200°F – 225°F (93°C – 107°C)  NO HOTTER or it will turn out grainy! for 3-4 hours.
In comments below: Cjones and I both baked ours for four hours in a regular oven, then turned it off and left the cake in the oven until it cooled.  Worked perfectly for both of us!


It’s finished when a knife or toothpick inserted into center of cake comes out clean.


Optional to add a pan of water in the oven.

A convection oven takes considerably less time to bake.


Let cool completely then  top with a Sour Cream and Honey mixture.  This is entirely optional – Mine was pretty runny because I never wrote that part of the recipe down – I never thought it added a whole lot to the cake.  In comments below: Add the sour cream mixture (sour cream with a little honey or sugar) during the last 40 minutes of baking so it can cling to the cake, once it’s been cooled and refrigerated the topping will stiffen considerably.  This worked perfectly and it turned out great, for me, when I tried it!

30 Comments leave one →
  1. July 29, 2009 11:50 am

    Yum! I have not made a cheese cake in years!!Interesting cooking temp and time!Ill give it a try.Figtreeapps

  2. July 29, 2009 8:02 pm

    Wow! This just looks too good for words…

  3. July 30, 2009 12:06 pm

    Good Lord!

  4. August 1, 2009 8:43 am

    You mean Good Lard!

    This looks worth every minute on the elliptical!

  5. August 1, 2009 10:46 am

    We love this. What a delicious photo. Good one…keep them coming! Best from Montecito, California, S

  6. August 1, 2009 12:11 pm

    Great cheesecake. Your recipe rocks!

  7. squintingeyes permalink
    August 2, 2009 2:30 am

    Looks really good. Wish I could have some.

  8. August 2, 2009 12:02 pm

    The texture of the cake looks really nice. I like this type of texture; not grainy a block or too smooth, so it has some teeth. Good idea on the pecans.. it’s pecan season down here so thanks for the idea.

  9. August 3, 2009 7:26 am

    OMG! that is just one delicious-looking cheesecake!!!

  10. August 3, 2009 11:17 am

    That looks amazing! I love the addition of the pecans,too.

  11. August 3, 2009 12:25 pm

    Wow…This is the most beautiful cheesecake I have EVER seen…I made a triple Vanilla Cheesecake..but this is UNBELIVABLE.

  12. August 3, 2009 4:55 pm

    WOw, 3-4 hrs?! Very interesting. I guess it’s worth the wait, look how creamy it is!

  13. August 3, 2009 4:58 pm

    This looks like heaven.
    Can you tell me what 3# cream cheese means?

    • foododelmundo permalink
      August 3, 2009 5:04 pm

      The # sign means pounds.
      Yes – heaven can be yours with three pounds of cream cheese! 🙂

  14. curiousdomestic permalink
    August 4, 2009 2:40 pm

    That is a fine lookin’ cheesecake!

  15. Niki permalink
    August 30, 2009 12:14 pm

    Thank you so much for making it for me! It was the best! As we say in Belgium, it was like an angel peed on my tongue 🙂

    • foododelmundo permalink
      August 30, 2009 9:52 pm

      that doesn’t translate well ….. when an angel pee’s on your toungue – you got nothin’ but URINE!

      • Niki permalink
        September 1, 2009 3:55 am

        Let me say this, it tastes like heaven! I’ll have to introduce Belgium to this delicious cake!

  16. October 16, 2009 10:34 am

    I keep clicking on photos from another site, and they all lead to your blog! I guess I’m going to have to start following you.


    • foododelmundo permalink*
      October 16, 2009 7:31 pm

      Welcome! and enjoy the ride.

  17. February 1, 2010 10:40 am

    My favorite recipe is almost exactly the same. I use a sour cream/granulated sugar/vanilla mix to top it. I pour it on for the last 5 minutes of baking which sets it firm after chilling. It’s pure cheesecake perfection!


    • foododelmundo permalink*
      February 1, 2010 1:31 pm

      The original recipe had that sour cream topping – I never copied it down so I couldn’t remember ehat to do with it. Thank you – I just need to put it on just before it’s finished baking – HaaAAaappy! ~Mary

  18. Cjones permalink
    December 30, 2010 9:10 am

    Made this cheesecake for the second time since Thanksgiving. My family loved it. Very rich and yummy!! FYI – I baked the cheesecake at 225 degrees for 4 hours and then turned the oven off until the cake had cooled.

    • foododelmundo permalink
      December 30, 2010 10:09 am

      Great minds! I did the EXACT same thing, (except I only made it once) because it was the first time I didn’t make it in a convection oven. I’ll add it to the directions right now. So glad you liked it and thank you for letting me know!

  19. Cjones permalink
    January 3, 2011 1:22 pm

    FYI – here is what I did for the topping.

    Preheat oven to 425

    Combine the following:
    16 oz sour cream
    2 tbsp. sugar
    1/2 tsp. vanilla

    Cover the top of the cheesecake and bake for 8 to 10 minutes. The sour cream topping congeals when the cake cools. Cool outside oven.

    • foododelmundo permalink
      January 3, 2011 5:30 pm

      Thank you!

  20. Cjones permalink
    April 5, 2016 7:27 am

    Have you ever made mini cheesecakes out of this recipe? My sister is getting married and loves this cheesecake but wants minis. I’m just concerned about cooking time. Thanks

    • foododelmundo permalink*
      April 6, 2016 5:54 pm

      No, I have not. I’m sure they would turn out fine with less time. Test a batch, and you’ll know for sure!

  21. Mathewsgirl permalink
    November 16, 2016 9:54 am

    Is there any graham crust on the bottom or is it just on the sides?

    • foododelmundo permalink*
      November 19, 2016 12:02 pm

      Just like all cheesecake – sides and bottom.

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