Grandma Dietz Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST:
1 3/4 c. graham cracker crumbs
1/4 c. finely chopped walnuts or pecans
1/2 tsp. cinnamon
1/2 c. butter, melted
FILLING:
3 eggs, well beaten
2 8 oz. packages cream cheese, softened
1 c. sugar
1/4 tsp. salt
2 tsp. vanilla
1 tsp. almond extract
3 c. sour cream
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Directions: |
Directions: Mix crust and reserve 3 T. for top. Press remainder on
bottom and sides of spring form pan, 9” round and 3” deep.
In bowl, make filling. Combine eggs, cheese, sugar, salt
and extracts. Beat until smooth. Blend in sour cream. Pour
into crust and top with reserved crumbs.
Bake in preheated 350? oven 35-40 minutes or just until
set. The trick is not to over bake this. Let cool at room
temperature then refrigerate 4-5 hours before serving. Let
stand 30 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Polly Paffillas ran this in the Beacon Journal while I was
working there in the early ‘70s and it’s been “my” cheesecake
ever since. It’s a recipe from her friend and former NEUCOM
PR head, Margaret Dietz.
Polly wrote: “Heaven forbid you should ruin Margaret’s
cheesecake by putting goop on it.” This one is best served
plain, and also, not ice cold. I often serve with a few fresh
strawberries but never “goop” like cherry pie filling.
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