"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Divine Cheese Cake Recipe

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This recipe for Divine Cheese Cake, by , is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



Graham Cracker Crust:
1 c. graham cracker crumbs
3 tbsp. sugar
1/4 tsp. cinnamon
4 tbsp. butter

Cheesecake Filling:
1 large lemon
24 oz. cream cheese
1 c. granulated sugar
1/4 tsp. salt
5 large eggs
1-1/2 c. dairy sour cream
1/2 c. vanilla extract
2 tsp. lemon zest

Graham Cracker Crust: In a small bowl, mix well: crumbs, sugar & cinnamon. Melt butter & add crumb mixture, mix with fingertips. Butter bottom, sides of springform pan, put crumbs in bottom of pan.

Cheesecake Filling: Set oven at 350. Finely grate lemon zest onto wax paper until you have 2 tsp. Put lemon zest in bowl with cheese & beat at medium until very creamy. Add 1 c. sugar, salt & eggs all together. Beat medium speed to blend ingredients, scrape sides several times. Beat medium speed for 10 minutes, or until mixture is smooth, creamy & lemon colored. Pour into crumb lined pan. Set on rack placed in center of oven, bake 45 minutes, or until cake is set. Remove, let cake set on cake rack for 20 minutes. Top of cake may crack slightly. With spoon, beat sour cream, 2 tbsp. sugar & vanilla, 1 minute or until sugar is dissolved. Pour over cake, smooth gently with rubber spatula to cover cake, & return to 350 oven for 10 minutes. Remove from oven, let stand until cold. Remove side on springform pan. Can be stored 2 days in the refrigerator or freeze for longer storage in heavy foil for up to one month.




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