Jonny’s Favorite Cheesecake | 9” Round Pie Plate P-309

These wonderful pie plates are from the 1960’s. I have the Blue Cornflower pattern but you will find them in plain white and a few different patterns. I am lucky to own 7 of them, and I use them mostly for dinner plates. They are sturdy and wash easily in the dishwasher.

They measure 9” in diameter and 1.25” in depth. There is a Pie Keeper container for storage that is made by Pyrex. It is plastic and honestly a bit hard to find in my opinion. The Pie Keepers I have are white and one clear.

The price range for my purchases have been from .25 cents to $8. I found mine at thrift stores, flea markets, yard sales and antique stores. I see them priced for $20-$30 online. They are worth the $30 if you are looking for a nice vintage pie plate. Especially if you find a pattern other than the plain white and Blue Cornflower. I have not seen any other patterns in person.

Here’s a recipe that my little boys loves – it is worth the overnight wait!

Cheese Cake Recipe

The Base of Cheesecake 

Ingredients

5 oz. Graham Crackers

¼ Cup butter, melted

Instructions

1. Use a food processor to blend the graham crackers into a fine mix. If you have a small food processor, do this in batches and pour the graham cracker mix into a bowl, add the melted butter and mix well.

2. Add the mixture into a 9” pie plate and press the mixture tightly and evenly. Set aside.  If you want to add some mix to the sides of the plate, you can. We only did the bottom of the pie plate.

The Cheesecake Filling

Ingredients

10 oz. Cream Cheese, room temperature

½ cup Sugar

2 Eggs, room temperature

1 teaspoon vanilla paste (or extract, but we love the real vanilla bean taste from the paste)

1 Tablespoon lemon juice

1 ½ Tablespoon all-purpose flour

6 oz. Sour Cream, room temperature

Toppings: Fresh berries of your choice.

Instructions

1. Mix cream cheese until it is creamy with your mixer (low speed), as it mixes add the sugar and melted butter. Add the eggs one by one. Let it mix well and scoop the sides of your mixing bowl so everything mixes evenly.

2. Add the vanilla paste, lemon juice, flour and continue mixing everything together. Lastly, add the sour cream and mix once more.

3. Add the cheese filling into the pie plate and spread evenly.

4. Bake at 320F for 30 minutes.

5. Remove from the oven and let it cool at room temperature, then refrigerate overnight. Add the berries before serving.