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20 Pound Cheesecake Recipe

This legendary cheesecake recipe, unearthed from a vintage Detroit News clipping, is a family treasure! Despite its playful name (perhaps a nod to its incredibly rich and dense texture!), this cheesecake boasts an unexpectedly creamy and tender filling, unlike any other. Prepare to be amazed by its melt-in-your-mouth texture. This recipe is a must-try for cheesecake lovers and baking enthusiasts alike. Prep time doesn't include chilling.

Prep Time 30 mins
Cook Time 105 mins
Calories 455.3 kcal
Protein 12g
Rating 4.0 (2 Reviews)
20 Pound Cheesecake

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for 20 Pound Cheesecake

  • Graham Cracker Crumbs
  • Sugar
  • 6 tablespoons (3 ounces) melted unsalted butter
  • ½ teaspoon ground cinnamon
  • 3 (8-ounce) packages softened cream cheese
  • Sour Cream
  • Heavy Cream
  • Salt
  • Eggs
  • Egg Yolks
  • Lemon Juice
  • Vanilla Extract

How to Make 20 Pound Cheesecake

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup granulated sugar.
  3. Add 6 tablespoons (3 ounces) melted unsalted butter and ½ teaspoon ground cinnamon. Mix until crumbs are evenly moistened.
  4. Press crumb mixture firmly into the bottom and up the sides of an 8-inch springform pan.
  5. Bake for 10 minutes. Remove from oven and let cool completely.
  6. Reduce oven temperature to 275°F (135°C).
  7. In a large bowl, beat ¾ cup granulated sugar with 3 (8-ounce) packages of softened cream cheese until smooth and creamy.
  8. Beat in 1 teaspoon vanilla extract, 2 large eggs, one at a time, mixing well after each addition.
  9. Stir in ½ cup sour cream and 1 tablespoon all-purpose flour.
  10. Pour batter over the cooled crust.
  11. Bake for 1 hour and 45 minutes, or until the cheesecake is set and the center is just slightly jiggly.
  12. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This prevents cracking.
  13. Remove from oven and let cool completely on a wire rack.
  14. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.

Chef's Tip for Extra Flavor

Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

96g

Fat

101g

Carbs

10g

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Time To Make Course Preparation Desserts Cheesecake 4 Hours Or Less