My home State of Maryland is a beautiful place, with mountains, rolling farmland, vibrant cities and communities, horse country, the wonderful Eastern Shore and lovely beaches. Maryland boasts an eclectic mix of food, from long-established ethnic neighborhoods to modern, contemporary cuisine and everything in between. Of course, Maryland is known for crab cakes, crab soup, crab dip and just about any dish one can dream up using the delicious Maryland blue crab. There is also an incredible, amazing cheesecake that was born and bred right here in Maryland.
Even if you have a cheesecake recipe that is the best in the world, you HAVE to try this recipe at least once. I promise you will not be disappointed! This cheesecake cooks at a low temperature, cools in the oven for 3 hours and develops the perfect creamy, incredible texture! This cheesecake is moist, maintains an excellent shape when cut and is truly delicious!
I was first introduced to “Mrs. Posey’s Cheesecake” at my wedding, when the creator of this amazing cheesecake, a friend of my mother-in-law, provided dozens of small, individual cheesecakes for our reception. This recipe is included in one of my favorite cookbooks, Hunt to Harbor, first published by the Junior League of Baltimore in 1985. Hunt to Harbor is an incredible, gastronomic tour of Maryland, with over 550 recipes from League members, notable Marylanders and local chefs. It is a great addition to any cookbook collection! I believe the book is in its 4th printing and is available online. This family cheesecake recipe is commercially sold.
My husband loves this cheesecake! Of course, I always make it for him for Valentine’s Day…plus a lot of other days!
Mrs. Posey’s Cheesecake
Ingredients for Crust:
NOTE: The original recipe says to line the bottom and sides of a spring-form pan. I usually just line the bottom with a thicker crust and do not use of all of the crumbs. If you bring the crumbs up the side, you will have a thinner crust.
- 1 ½ cups graham cracker crumbs
- 4 tablespoons softened butter
- 1 ½ tablespoons cinnamon
- ¼ cup sugar
All ingredients should be at room temperature. Blend all ingredients together; I use a hand-held pastry blender to ensure the butter is well incorporated into the rest of ingredients. Evenly line the bottom and sides of a spring-form pan.
Ingredients for Filling:
- 1 ¾ cups sugar
- 3 8-ounce packages softened cream cheese
- 4 eggs, at room temperature
- 1 teaspoon vanilla
- 1 16 ounce container of sour cream
Preheat oven to 300 degrees. In a mixing bowl, cream the sugar and cream cheese well.
Add eggs, one at time. Add vanilla and sour cream and mix until all ingredients are combined. Pour filling into graham cracker crumb-lined spring-form pan.
Bake at 300 degrees for 60 minutes. Turn off oven and leave cheesecake in the oven for 3 hours. Yes, 3 hours! Don’t take it out earlier! After 3 hours, cover and chill overnight. The next day, cut, serve and enjoy!
You can top this cheesecake with fruit if you like, but we love it just as it is! A word about cheesecake “cracks!” Even though I love to bake, I am NOT a pastry chef! I understand why some cheesecakes develop a “crack,” often, I think, due to baking at too high a temperature and/or contraction during cooling. Even with the low baking temp and long cooling, this recipe sometimes develops a small crack. I say, so what? It tastes delicious, so a small crack is insignificant. If a crack really bothers you (or is big enough for someone to practically fall into!) just add a fruit topping, like cherries, strawberries or pineapple! Problem solved!
So, I’m being staked by a guy with a fork right now, so I think I need to hand over the cheesecake pronto! Have a lovely Sunday!