"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesecake Recipe

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This recipe for Cheesecake, by , is from Kitty's Kids Sweet Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Saletnik
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
1/4 cup butter
1 cup graham cracker crumbs
1/4 cup sugar

CAKE:
2 8oz pkg. cream cheese
1 can sweetened condensed milk
3 eggs
1/4 cup lemon juice (reconstituted)

TOPPING:
1 cup sour cream
3 tbsp. sugar
1 tsp. vanilla
Preserves (optional)
Coconut (optional)

Directions:
Directions:
-Preheat oven to 300

-In small saucepan melt butter

-Stir in grahman cracker crumbs and 1/4 cup sugar

-Firmly pat crumbs on bottom of 9 in. spring form pan

-In large bowl beat softened cream cheese until fluffy

-Add condensed milk and eggs to cream cheese

-Stir in lemon juice

-Turn into pan

-Bake 50-55 minutes, until toothpick comes out clean

-While cheesecake bakes make topping

-Combine sour cream, sugar, and vanilla.

-Spread onto hot cheesecake

-Return to oven for 5 minutes

-Cool and remove from pan

-Spread preserves on center and edge with coconut, if you wish

 

 

 

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