Baking with Burris: Linda’s Cheesecake

SAY CHEESE. When it comes to bringing dessert to any function, Linda Gile has it covered. She brings her famous Cheesecake that everyone she knows seems to love. She has added her own twists to the original cheesecake recipe throughout the years. For example, chocolate, pumpkin and Oreo, but the one she likes the most is her pumpkin cheesecake. Photo by Sofia McCann

Article by Jaden Burris, social media editor

When it comes to bringing dessert to any function, Linda Gile has it covered. She brings her famous Cheesecake that everyone she knows seems to love.

Gile has been making her cheesecake recipe for about 20 years, but she didn’t create it. “I got it from my best friend who gave me the recipe about 20 years ago.” She has added her own twists to the original cheesecake recipe throughout the years. For example, chocolate, pumpkin and oreo, but the one she likes the most is her pumpkin cheesecake. 

As I said before, everyone seems to love her cheesecake, including her grandson Sebastian King-Gile. “My grandma always makes her cheesecake for my birthdays,” says King-Gile, “It almost feels like my birthday wouldn’t be the same without it.”

Making this cheesecake was really stressful because I had only made it one time before and it wasn’t successful. This was also my first time making a graham cracker crust for a cheesecake, but that was easier than I thought. For the crust, I needed butter, graham crackers and sugar. I have always been used to baking the crust so it was easier and less time consuming. 

For the filling, all I needed was cream cheese, sugar, vanilla and eggs. Luckily, all I had to do was add all of those ingredients into a blender, so it did all the hard work for me. Lastly, all the topping needed was sour cream, vanilla and sugar. It’s not really a recipe that requires you to buy many things because most of these ingredients are household items which is great.  

This was the easiest dessert I have ever made. It was creamy, soft and really light. The graham cracker crust gave it the crunch it needed. The topping really sealed the deal for me which was very surprising considering my hatred for sour cream. It really helped balance out the sweetness. Personally, I would add strawberries and blueberries because a little color never hurts, but it depends on your preference.

I am really glad that one: I now have the cheesecake recipe that everyone loves so much and two: that you got to learn more about Linda Gile and her grandson Sebastian King-Gile. 

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