A lovely lady recently shared with me her sister’s recipe for Chess pie, something I had always heard of but never tried. I made the recipe that evening only to be stricken with sugar overload.
However, I did enjoy the flavor and texture very much, and knew this was a recipe to be kept.
As I came down from my sugar high, I thought perhaps a top layer of creamy cheesecake would help tone down the sugar and complement the custardy lemon filling of Chess pie.
I gave it try the next day, making a graham cracker crust and modifying the Chess pie recipe with less sugar and less yield. After baking the filling in the crust, I let it cool for 10 minutes and added a thin layer of cheesecake batter on top.
I baked it in a water bath for gentle, even cooking. The next day, after letting it sit overnight, I was treated to the most delicious treat that went BEYOND cheesecake. It was a creamy cheesecake with a vibrant lemon bar-ish crust.
PLEASE, PLEASE TRY OUT THIS RECIPE. You will not be disappointed.
My Favorite Cheesecake awaits you – enjoy!
My Favorite Cheesecake
- Preheat oven to 350 degrees. Grease a 9-inch round cake pan and line the bottom and sides with parchment.
- Combine graham crumbs and sugar in a small bowl. Stir in the melted butter and press into a 9-inch round cake pan. Let chill in refrigerator.
- In a large bowl, whisk together the sugar and flour. Add in the remaining ingredients until combined and pour into crust. Bake for 25 minutes.
- In a KitchenAid bowl with paddle attachment, beat cream cheese until smooth. Mix in the sugar on low speed, followed by the eggs, one at a time, and the sour cream and vanilla.
- Remove chess pie from oven and let rest 10 minutes in refrigerator. Place a water bath in the oven. Reduce heat to 325 degrees.
- Carefully pour cheesecake batter over lemon layer. Bake in the water bath for 80 minutes. Let set up overnight in refrigerator. Next day flip out cheesecake and serve.