"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Evie’s Cheesecake Recipe

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This recipe for Evie’s Cheesecake, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evie Berge
Added: Monday, August 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 1/3 c. graham cracker crumbs
6 T. margarine, melted
1/4 c. sugar
Filling:
3 (8oz.) packages cream cheese
1 c. sugar
5 eggs
2 tsp. vanilla
Topping
1 pint sour cream
3 T. sugar
1 tsp. vanilla

Directions:
Directions:
Mix cracker crumbs, margarine, and sugar. Press in bottom and 1/4 in. up sides of 9 in. spring form pan. ( This can also be baked in a 9x13 in. pan. Bake 35-40 min.) Cream sugar and cheese; add eggs, one at a time; add vanilla. Bake 1 hour or longer at 325°, until knife comes out fairly clean. Cool 10 minutes. Mix sour cream, sugar and vanilla. Spread on top, bake 10 minutes more. Cool completetly before storing in refrigerator. Better if aged for a day or two before serving.

 

 

 

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