Grandma Mullich’s Cheesecake


No spring form pan? Don’t want to mess with baking in a water bath? No problem.

While this is not a super tall New York style cheesecake, it compares with any small bakery style cheesecakes that are typically frozen. This is MUCH better. Use any topping that you choose… fruit, snickers bars, whipped cream, nothing…. you choose.


1 graham cracker crust

12 ounces cream cheese, softened

2/3 cup sweetened condensed milk

2 large eggs – yolks and whites divided

1/3 cup sour cream

2 tablespoon powdered sugar

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon grated lemon rind – optional


In a mixing bowl, beat the cream cheese until fluffy on high speed.

Add in the sweetened milk. Add in the yolks of 2 eggs. Add the sour cream, powdered sugar, vanilla, lemon rind, and salt.

In a separate bowl, beat the egg whites until soft peaks form. Fold the beaten egg whites into the cream cheese mixture. Pour this mixture into the crumb crust.

Bake in 300 degree oven for 30-40 minutes or until center is set to a finger touch. Cool completely before adding any toppings. It is best to cool and refrigerate overnight before serving.


Sopapilla cheesecake


There are many variations of this online. I chose to make one using more than just cream cheese and sugar. Why? Because I wanted it very very creamy. I also did not want enough to feed an army. I changed the recipe to a half batch and it filled a 8×6 pan and made enough for 2 nights for 4 people. I remember my grandma making cheesecake in the 80’s that had crescent roll crust. This reminds me so much of that holiday dessert.

1 large can crescent rolls

8 oz cream cheese

1/2 cup sour cream

1 egg

1/2 cup sugar

1 teaspoon vanilla


1/4 cup butter

1/4 cup sugar

1 teaspoon cinnamon

honey to drizzle on top


Preheat the oven to 350 degrees. Prepare either an 8×8 or 8×6 or something similar. Open the crescent rolls and divide the amount in half. On a floured surface, roll them thin and seal all the holes until it is the size of the pan. You can also do this by just pressing the dough in the pan using your fingers.


In the mixer, combine the cream cheese and sugar until smooth. Add the sour cream, egg, and vanilla. Mix fully. Pour this on top of the dough.


Using the last half of the dough, again press it thin to cover the top of the pan. You will not see small defects in coverage but try to cover it fully as much as possible.


To prepare the topping, melt the butter in the microwave for 30-40 seconds. Stir in the sugar and cinnamon. Drizzle this on top of the bake.


Bake the creation uncovered for 30 minutes. Let cool. Refrigerate. This is best eaten cold. Drizzle honey over each piece before eating.