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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesecake Recipe

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This recipe for Cheesecake is from The Madson Family Cookbook , 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:

2 1/2 c. graham cracker crumbs

3 T. sugar

6 T. butter, softened



Filling:
Topping:
4 eggs
8 oz. dairy sour cream
1 c. sugar
2 T. sugar
3 (8 oz.) cream cheese, softened
1/2 t. vanilla
1 t. vanilla
nutmeg
2 t. lemon juice
Directions:
Directions:
Crust: Combine ingredients. Press on bottom and sides of springform pan, to within 1 in. from top.
Beat eggs until fluffy. Add sugar gradually, beating well. Add softened cream cheese, vanilla, lemon juice and beat thoroughly.
Pour into crumb shell, spreading evenly.
Bake 30-35 min. at 375º. Top will not be brown and center may appear slightly underdone at this point.
Remove from oven; cool about 1 hour.
Combine sour cream, sugar and vanilla. Spread evenly over cake. Bake 15 min. at 400º. Top will still not be brown.
Sprinkle top with nutmeg; cool; chill.
To serve, unclamp and remove side section, but do not remove flat bottom. Place directly on serving plate. Makes 12-16 servings.

 

 

 

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