California Style Cheesecake

by Jenn on August 8, 2009

in Desserts,Gluten Free

California Style Cheesecake
That’s what my mom has always called it when she made this delicious smooth and creamy cheesecake – but then there are a number of dishes that she calls “California style”.  Sometimes I’ve even wondered if that’s just what she calls food she grew up with, since she grew up in SoCal.  But no, this is an actual style of cheesecake!

Most people think of tend to think of New York style cheesecake when they hear the word “chesecake”.  But this is what I grew up with, because it’s what my mom grew up with.  She tells me that back in southern CA when she was young, if it wasn’t specifically “New York” style, this is the type of cheesecake you would be served – if you are not a fan of New York style, don’t give up hope on cheesecake until you have tried this!

It’s creamy and rich, and a much lighter consistency compared to NY style, which is normally very dense.  It is served with a cookie crumb crust filled with rich cream cheese filling and then covered with a characteristic layer of sweet sour cream topping.

In order to make the cookie crumb crust (which traditionally would have been made from Graham crackers), I used my GF cinnamon cookie flop – I food processed the cookies until they were crumbs, and mixed it with melted butter to press into the pie plate.

My mom says she got this recipe from the inside of a cream cheese container and subsequently was printed in a cookbook from Knudsen’s, a dairy company from when she was younger.  It now looks like Knudsen is a part of Kraft and only makes sour cream and cottage cheese?  I’m not sure.  And no hint of this recipe is anywhere the Kraft/Knudsen site.  The version of the recipe I have has been paraphrased and rewritten a lot though, and I am going to do yet another adaption here to make it gluten free.
_PAG1065cheesecake copy