Divine American cheesecake

Back in 2012, I lived in the US for a year and I loved every moment of it! When I wasn’t busy in school I spent my time wisely – I was traveling and/or collecting amazing recipes to bring back home, one of them I want to share with you now!

This recipe for cheesecake was a family recipe from my lovely host family – that I altered a little bit for it to fit my own preferences.

I hope you’ll enjoy it! Also be sure to let me know how you like it, or if you made your own changes that I need to try out!

Lots of love,                                                                                                                                    Anne


  • 80 g of butter (2.8 ounces)
  • 200 g of graham crackers (7 ounces)
  • 2 eggs
  • 500 g of cream cheese (17.5 ounces)
  • 110 g of powdered sugar (3.8 ounces)
  • 60 g of granulated sugar (2.1 ounces)I think the cream becomes more, well creamy if I use powdered sugar, but if you prefer not to, you can just use 170 g (5.9 ounces) of granulated sugar. 
  • 3 teaspoons of vanilla sugar (You can also you vanilla essence, but then you should only use 2 teaspoons)
  • 3 teaspoons of lemon juiceThis amount of ingredients make for only a very small layer of cream over the crackers, if you are someone who loooves the creamy part of a cheesecake, make a double portion of everything but butter and crackers. 


  • Melt the butter over medium heat
  • Crumble the crackers – either by hand or in a food processor
  • Mix the butter and the crackers
  • Spread the mix in a springform pan covered with baking paper, make sure the layer is firmly pressed down otherwise you might get crumbles in your cream… If you are sure that your springform pan won’t leak you don’t have to add the baking paper, but if you aren’t sure, use it otherwise, you will have a leaky mess in the oven.
  • Mix the eggs, cream cheese, powdered and granulated sugar, vanilla and lemon juice in another bowl.
  • Pour the mix over the crackers and bake in the oven for 20 minutes at 180ºC (350°F).
  • Let the cake sit in the fridge, preferably for 6 hours or moreOptional: add fresh berries or make a coulis, both things go really nice with it, I usually prefer raspberries and/or blueberries.  
  • Enjoy!!  
Telluride 2012-13-175
This is me right after my host-mom told me that she made cheesecake!

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