"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cheesecake Recipe

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This recipe for Cheesecake, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Guards -- Chuck Connell
Added: Monday, January 16, 2006


1/3 c. - margarine
1/3 c. - sugar
1 - egg
1¼ c. - flour

3 (8 oz) pkgs. - cream cheese, softened
¾ c. - sugar
1 tsp. - vanilla
2 T. - milk
2 T. - flour
3 - eggs

1 (10 oz.) jar - strawberry jelly
1 T. - wild cherry brandy
2 c. - whole strawberries OR 1 can - cherry pie filling

CRUST: Cream margarine and sugar until light & fluffy. Blend in 1 egg. Add flour, mix well. Using a spatula, spread dough over bottom and 1½ in. up the sides of 9 in. spring form pan. Bake in a 450º oven 5 minutes. Remove from oven.

FILLING: Combine softened cream cheese, sugar, flour, & vanilla, mixing at medium speed of electric mixer until well blended. Add the 3 eggs—one at a time, mixing well after each addition. Stir in milk. Pour into prepared pan, bake at 450º for 10 minutes. Reduce heat to 250º and continue baking for 30 min. Loosen cake from rim of pan, set aside to cool. When cool, remove sides of pan, chill.

TOPPING: I just use cherry pie filling for a topping. Or use the topping ingredients. Several hours before serving, melt jelly over low heat. Cool slightly, stir in cherry brandy. Wash strawberries; dry well and remove caps. Arrange berries on top of cheesecake, spoon jelly mixture over berries. Chill.

Personal Notes:
Personal Notes:
If the outside of the pan is dark, reduce the heat by 25º




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