"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Classic Cheesecake Recipe

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

Contributor:  
Contributor:  
Diane McElmury
Added: Saturday, December 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups ground graham cracker crumbs
melted butter
cinnamon
1 pound cream cheese
2 eggs
1 cup sugar
1 pint sour cream
zest of 1 lemon
vanilla
blueberry, cherry, strawberry topping

Directions:
Directions:
Combine the ground graham cracker crumbs with the melted butter. Add a teaspoon of cinnamon and mix together. Put in a springform pan. Push down with a cup so the crumbs will go up the sides of the pan as well. Refrigerate 5 minutes. To prepare the filling mix the cream cheese in a food processor. Mix starting at 1 and gradually move up to 4. Add in two eggs slowly and mix. Add in the sugar, sour cream, zest of 1 lemon and 1 teaspoon vanilla. Mix well. Prepare a water bath by using a roaster pan and fill partially with hot water. The water should not go over the top of the springform pan. Wrap the springform pan in aluminum foil, approximately 1/2 up the sides. Pour the batter into the springform pan and set in the roaster waterbath. Bake at 325 for 43-45 minutes. Leave the cheesecake in the water bath for another 30 minutes. Then remove and refrigerate 4 hours. Add any topping into the center of the cheesecake for serving.

Number Of Servings:
Number Of Servings:
10

 

 

 

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