"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Summer Cheesecake a la Rob Recipe

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This recipe for Summer Cheesecake a la Rob, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Rainey
Added: Thursday, November 22, 2007


1 1/2 c. finely crushed graham cracker crumbs
6 tbsp. butter, melted.
16 oz. cream cheese, softened
1 c. sugar, divided
2 tsp. vanilla, divided
2 tbsp. lemon juice
4 eggs
2 c. sour cream

For topping:
1 pkg. fresh or frozen strawberries
2 tbsp. sugar

Preheat oven to 325

In food processer, finely crush graham crackers to 1 1/2 cups and add butter. Press evenly over the bottom and sides of a 9-inch pie tin.

Place softened cream cheese in a bowl. Beat in 3/4 cups of sugar, 1 teaspoon vanilla and lemon juice. Add eggs, one at a time, blending well with each addition. Pour cheese mixture into crumb-lined pie tin.

Bake at 325 for 40 minutes or until it jiggles slightly at center.

Meanwhile, combine sour cream, remaining 1/4 cup sugar and remaining teaspoon vanilla; mix well. Gently spoon sour cream mixture evenly over top of cheesecake. Return to the oven for 10 more minutes.

Refrigerate for several hours or overnight.

Cut up fresh strawberries and add 2 tablespoons sugar. Stir and mash strawberries until desired consistency. Pour liberally over Rob's slice of cheesecake :0)




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