"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cheese Cake Recipe

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This recipe for Cheese Cake, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LYNDA TOLAR
Added: Tuesday, July 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Graham Cracker Crumbs
3 Tablespoons Sugar
3 Tablespoons Butter, Melted
5 (8 Ounce) Packages of Philadelphia Cream Cheese, Soften at Room Temperature
1 Cup Sugar
3 Tablespoons Flour
1 Tablespoon Vanilla
1 Cup Breakstone's Sour Cream
4 Eggs Room Temperature

Topping:
1 Pint Whipping Cream, (Heavy Cream)
3 Tablespoons Powder Sugar
1 Teaspoon Clear Vanilla

Directions:
Directions:
Mix crumbs, sugar and 3 tablespoons butter together, press firmly onto bottom of 9 inch spring form pan. Bake at 325 for 10 minutes. (Bake 300 for 10 minutes if using dark nonstick spring form pan) Mix cream cheese, 1 cup sugar, flour and 1 tablespoon vanilla with electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs, 1 at a time, mixing on low speed just until blended. Pour over cooled crust. Bake at 325 or 300 if using dark nonstick spring form pan for 1 hour and 10 minutes or until center is almost set. Run knife around rim of cake to loosen; cool completely before removing rim of pan. Refrigerate 4 hours or overnight. Top with whipped cream. Whip heavy cream until not quite a soft peak forms in a cold mixing bowl. Add powder sugar and vanilla slowly; whip until a soft to stiff peak forms.

 

 

 

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