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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Barks's Famous Cheesecake Recipe

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This recipe for Barks's Famous Cheesecake is from Chosun Cuisine, 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:
Butter cookies, crushed
1/4-1/2 c. butter, melted
Filling:
8 egg whites
1 1/4 c. sugar
1 tsp. vanilla
1 T. lemon juice
6 (8 oz.) pkgs. cream cheese, softened
Glaze:
1/2 c. sour cream
1 T. lemon juice
2-3 T. sugar
Directions:
Directions:
Preheat oven to 350ºF. Place crushed cookies in bottom of 10 in. springform pan. Drizzle with melted butter and bake for about 10 minutes. Beat egg whites into stiff peaks. Add sugar, vanilla and lemon juice. Beat until well mixed. Start adding in cream cheese 1/3 block at a time. Note: If not completely softened, the cake will be lumpy. When all cream cheese is added, batter should be about the consistency of frosting. Taste test and add more sugar, vanilla, or lemon as desired. Pour batter onto cooled crust in pan. Bake at 350ºF for 35 minutes. While baking, mix together sour cream, lemon juice and sugar. Carefully remove cheesecake from oven and add glaze on top. Return to oven for an additional 10-15 minutes. When baking is complete, remove cake from oven and slide a knife around edge of pan to loosen it so that when it sets, it will not crack. Allow to set at room temperature for 1 hour before placing in refrigerator for another 2-3 hours to completely set. Serve with fresh strawberries!
Personal Notes:
Personal Notes:
A friend brought this recipe to a potluck and it was a hit! He said that it was a secret recipe and refused to share it with anyone. I persisted, and eventually wore him down. I've been making this cheesecake for several years now and it is always a success (aside from occasional cracks when I'm in a hurry!). Thanks go to Christopher Barks for being willing to allow me to publish the greatest cheesecake recipe ever in our AFSC cookbook!

 

 

 

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