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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Betty McGowan's Cheesecake Recipe

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This recipe for Betty McGowan's Cheesecake is from The Cooking Club 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:  
Crust
1 cup sifted all purpose flour
1/4 cup sugar
1 tsp. grated lemon peel
1/2 tsp.vanilla
1 egg yolk
1/4 cup softened butter or oleo

Filling
5 8oz. pks cream cheese(softened)
1 3/4 cup sugar
3 Tbl. flour
2 Tsp. grated lemon peel
1 1/2 tsp orange peel
1/4 tsp.vanilla
5 eggs,plus 2 yolks
1/4 cup heavy cream
Directions:
Directions:
Preheat oven to 450ºF. Grease 9" springform pan (3 " high). Remove sides.
In medium bowl,combine flour,sugar,lemon peel,vanilla. Blend in oleo and egg yolk. Mix with fingertips until smooth.Take half of dough and put on center bottom of pan. Place a sheet of waxed paper on top and roll until dough covers the entire bottom. Put sides back on pan. Roll remaining dough between 2 sheets of waxed paper. Cut into strips wide enough to fit sides of pan,overlapping to fit to the bottom. Dough will fit together easily if gently pushed.

Filling;
In large bowl blend cheese,sugar,flour,peels and vanilla at high speed. Beat in eggs and yolks until smooth. Beat in cream. Pour into crust and bake 10 min. at 450 º. Lower oven to 250º and bake 1 hour longer. Cool 2 hours before putting on a topping. Cherry or Strawberry pie filling would be good. Chill well before serving.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour plus baking time
Personal Notes:
Personal Notes:
This recipe came from an old Pennhurst pal of Christi's and mine,,,Betty McGown. It was actually in a Pennhurst"Sunshine Club" Cookbook that I put together and edited back in the late 70's. Hard to believe it made it into the CC Cookbook! This is a truly classic Cheesecake Recipe...and always delicious.

 

 

 

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