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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Aunt Jane's Cheesecake Recipe

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This recipe for Aunt Jane's Cheesecake is from The Armstrong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 1/2 cups crushed graham crackers
1 cup sugar
4-5 TBS margarine

Filling:
3 8oz cream cheese, softened
1 cup sugar
4 medium eggs
1 pint sour cream
2 TBS flour
2 tsp vanilla
1 tsp lemon juice
1 cup heavy cream
Directions:
Directions:
Preheat oven to 350º

Mix all crust ingredients together and press into the bottom of a 9" or 10" springform pan

Mix cream cheese and sugar until well blended, with no lumps. Add remaining ingredients and mix until well-blended, with no lumps. Pour over crust.

Put the springform pan onto a jelly roll pan and bake in the oven until the batter is set, about an hour. Do NOT wait until it's brown - then it's over cooked - it should be set, although jiggly and slightly tan on the edges.

Open the oven door and let cool in the oven. Once cooled refrigerate.

Sometimes this cake will crack - that's okay, but if it bothers you a good fix is to top with cherry pie filling, making this a cherry cheesecake.
Number Of Servings:
Number Of Servings:
9-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe has been in the Rizza family since I was a girl. My Aunt Jane was my mother's best friend - not actually a blood relative. Aunt Jane actually became a nun and was "Sr. Robert of the Trinity." I was told she worked with Mother Theresa at one time. In later years she was in a cloistered convent on Long Island, NY. I don't know if this was her recipe, or her favorite cake or something else - I've just always known it at "Aunt Jane's Cheesecake."

 

 

 

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