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Cheesecake Recipe

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

Linda Koeberlein
Added: Sunday, September 6, 2009


1 c. graham crackers
1/4 c. sugar
1 t. cinnamon
1/2 t. nutmeg
1/4 c. melted margarine

5 packages (8 oz.each) cream cheese, softened
1-1/4 c. sugar
3 T. flour
1/4 c. milk
6 eggs at room temperature
1 t. vanilla

Mix crust ingredients and press into bottom of 9" springform pan. Bake at 375 for 5 min. Remove from oven and let cool while you mix batter.

Preheat oven to 500. Beat sugar and cream cheese until light and fluffy at high speed. Blend in flour, vanilla, and milk until mixture is smooth. Beat in eggs one at a time, beating thoroughly after each. Pour mixture over crust. Bake for 15 minutes. Open oven door and reduce oven temperature to 250. Bake 1 hour longer. Leave the cake in the oven with the heat turned off and door shut for 20 more minutes. Cool on rack until at room temperature. Refrigerate at least 3 hours or overnight.

For strawberry topping:
Slice berries and place around edge of cake. Place 3 whole berries in center.

For glaze:
Combine 3/4 c. strawberry or red current jelly (melted), with 1 T. Kirsh or Rum. Cool slightly and brush berries with glaze and refrigerate. OR, add 1/4 t. nutmeg and 1 1/2 t. grated orange rind to batter and omit strawberry topping.

Personal Notes:
Personal Notes:
This is really good, but allow around 2 hours time to make.




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