Nonna's Cheesecake

on what would have been her 98th birthday <3

This is the cheesecake I grew up with. No DeVita holiday or really any family gathering, for that matter, was complete without this baby for dessert. Buttery, graham cracker crust with a sweet thick cream cheese custard set with eggs– she doesn’t need a water bath and the DeVita way certainly skips the sour cream topping. It’s dense but delicate, lightly golden on top, with that faint tang that makes you go back for a second slice before you’ve finished the first.

So today, on what would have been Nonna’s 98th Birthday, I’m sharing her recipe. Take care when making- she’s a special one!

What You’ll Need

• 9-inch springform pan

• Stand mixer fitted with the whisk attachment (or a hand mixer)

• Aluminum foil or sheet tray

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For the Crust

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup (1 stick) unsalted butter, melted

For the Filling

• 3 (8-ounce) packages cream cheese, room temperature

• 1 ½ cups granulated sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• ⅓ teaspoon fine sea salt

What To Do

Preheat the oven to 350°F.

In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles damp sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan, using the bottom of a measuring cup to really pack it in. Transfer to the refrigerator to chill while you make the filling.

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese until completely smooth and free of lumps. Add the sugar and mix on medium speed until fully incorporated, scraping down the bowl as needed. Beat in the vanilla and salt. Add the eggs and beat again until incorporated into the batter and completely smooth. Pour the filling into the chilled crust and smooth the top.

Place the springform pan on the center rack of the oven. Set a sheet of foil or another sheet tray on the rack below to catch any butter drips from the crust. (this is ESSENTIAL- I nearly smoked out my whole apartment making the cheese cake today after forgetting this step…and had a messy burnt butter oven to deal with).

Bake for 50–60 minutes. The cheesecake should be deeply golden on top and just slightly jiggly in the center — it will continue to set as it cools. If the center looks very loose, give it another 5–10 minutes.

Remove from the oven and transfer to the counter to cool completely before serving. To REALLY set her I recommend refrigerating for at least 4 hours or even overnight before serving.

Run a knife around the edge before releasing the springform. Slice and serve cold or at cool room temperature.

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This is such a special recipe and I know y’all will do her justice :)

xxx,

Maddy