"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

Cheesecake Recipe

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

Contributor:  
Contributor:  
Kim Kassian
Added: Saturday, November 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  

Cheesecake
2 lbs. cream cheese (softened)
3/4 C. granulated sugar
2 large eggs (lightly beaten)
1 tsp. vanilla extract
2 Tbls. cornstarch
1 C. sour cream

Directions:
Directions:
1. Preheat the oven to 400 degrees
2. In large bowl, beat together the softened cream cheese and sugar until smooth and light.
3. Beat in the eggs, vanilla, and corstarch, only until thoroughly mixed.
4. Beat in the sour cream until the mixture is well blended.
5. Pour the mixture into the prepared crust and bake for 45 minutes. (just put a piece of tin foil cut in a circle in the bottom of a circle glass form and slid a knife around the edge to get it out easy...but, again, she did not use a crust. Also, she did not grease the pan.) Allow the cake to cool in the oven, with the door propped slightly open for 3 hours. Chill.

Personal Notes:
Personal Notes:
Basic Crumb Crust
18 graham crackers
6 T. butter (softened)
1/4 C. granulated sugar

1. Preheat oven to 350 degrees
2. Crush the graham crackers until fine. Add the softened butter and sugar. Blend well.
3. Press the crumb mixture onto the bottom and partly up the sides of a greased springform mold. (Mom just put a piece of tin foil cut in a circle in the bottom of a circle glass form and slid a knife around the edge to get it out easy...but, again, she did not use a crust. Also, she did not grease the pan.) Smooth the crumb mixture along the bottom to an even thickness.
4. Bake for 10 minutes in a 350 degree oven. Cool before filling.

 

 

 

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