"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Summer Cheesecake a la Rob Recipe

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This recipe for Summer Cheesecake a la Rob, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rainey
Added: Thursday, November 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. finely crushed graham cracker crumbs
6 tbsp. butter, melted.
16 oz. cream cheese, softened
1 c. sugar, divided
2 tsp. vanilla, divided
2 tbsp. lemon juice
4 eggs
2 c. sour cream

For topping:
1 pkg. fresh or frozen strawberries
2 tbsp. sugar

Directions:
Directions:
Preheat oven to 325

In food processer, finely crush graham crackers to 1 1/2 cups and add butter. Press evenly over the bottom and sides of a 9-inch pie tin.

Place softened cream cheese in a bowl. Beat in 3/4 cups of sugar, 1 teaspoon vanilla and lemon juice. Add eggs, one at a time, blending well with each addition. Pour cheese mixture into crumb-lined pie tin.

Bake at 325 for 40 minutes or until it jiggles slightly at center.

Meanwhile, combine sour cream, remaining 1/4 cup sugar and remaining teaspoon vanilla; mix well. Gently spoon sour cream mixture evenly over top of cheesecake. Return to the oven for 10 more minutes.

Refrigerate for several hours or overnight.

Cut up fresh strawberries and add 2 tablespoons sugar. Stir and mash strawberries until desired consistency. Pour liberally over Rob's slice of cheesecake :0)

 

 

 

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