"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

Ruth’s Cheesecake Recipe

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This recipe for Ruth’s Cheesecake, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Sunday, February 17, 2008


3 Cups Graham Cracker Crumbs
6 Tbsp. Sugar
1 Cup Butter, melted
3 Lb. Cream Cheese, softened
3 Cups Sugar
1/4 Cup Flour
1 Tbsp. Vanilla
6 Eggs
3 Cups Sour Cream
1 Cup Sour Cream
2 Tbsp. Sugar
2 Tsp. Vanilla

Mix together crust ingredients and press into 10-1/2X14-3/4 pan. Bake 10 minutes at 350º. Beat together filling ingredients until very smooth and fluffy. Pour over crust. Bake 1 to 1-1/2 hours at 300º, until center is firm. Cool to room temperature and top with mixed topping ingredients. Chill 4 to 6 hours. May top with pie filling of choice.




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