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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Connie's Cheesecake Recipe

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This recipe for Connie's Cheesecake is from The Coates 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:  
3 tablespoons butter, softened
1 1/3 cups fine graham cracker crumbs
1 1/2 lbs. cream cheese (4 pkgs.)
1 cup whipping cream
3 tablespoons lemon juice
3 teaspoons vanilla
1 cup sour cream
1 cup sugar
1 box (reg. size) vanilla pudding (not instant)
6 large eggs or 5 extra large, beaten slightly
Directions:
Directions:
Preheat oven to 325 degrees. Place oven rack in center of oven. Mix butter and graham cracker crumbs together. In a 9 1/2-inch springform pan, coat the pan evenly with butter. Place crumbs in pan and rotate evenly, bottom and sides. Discard excess crumbs. Set aside. Cut cream cheese in cubes in a large mixing bowl. Beat until smooth. Continue beating while slowly adding lemon juice, whipping cream and vanilla. Add sour cream. Slowly add sugar. Add eggs. Add vanilla pudding. Pour into pan. Bake 1 hour and 20 minutes. Turn oven off and let set for 30 minutes. Transfer to a metal cake rack, away from any draft. Let cool until sides and bottom are at room temperature. Remove sides of pan. Refrigerate overnight, uncovered, for at least 8 hours. Cover loosely with plastic wrap. Keep refrigerated.

 

 

 

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