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Sunday, November 7, 2010

Cheesecake (Deb and Phil)

Filling – Part 1:
1 lb cream cheese
1/2 cup sugar
3 medium eggs
3/4 tsp vanilla

Filling – Part 2:
1 pt sour cream
1/4 cup sugar
1 tsp vanilla

2 cup crushed crackers (~ 1 1/2 packages Cinnamon Graham crackers or Matza meal if it’s Pesach)
1/2 cup powder milk
1 cup butter, melted

Crush crackers in ziplock bag with rolling pin. Mix ingredients and form into a crust in a 10” spring form pan. Press crackers over bottom and up sides about 3/4 height using spoon back or fingers as works best for you. It’s good to place pan on baking sheet for this and later when baking as sometimes butter leaks out.

Preheat oven at 375 ˚ F. Beat all the filling - Part 1 ingredients together for 2-3 min. Gently pour into crust lined pan. Bake at 375˚ F for 20 min. Let cool 15 min. Meanwhile put oven to 475˚ F and prepare filling – Part 2 by blending all the ingredients. After the 15 min cooling period, gently & slowly pour filling – Part 2 from side onto cake. Bake at 475 ˚ F for 10 min.

After cake is cooled, one may add fruit on top if desired.

This recipe was originally received from Nirelle and was one of the cherished recipes carted off as I left home for college and other parts. I always seem to make this to take someplace which is resented by the rest of the family!

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