"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesecake Recipe

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This recipe for Cheesecake, by , is from The Heilman & Thompson Family Recipe Book, 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!

Contributor:  
Contributor:  
Ken Thompson

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
3 lg pkg cream cheese
C sugar
3 eggs
1 tsp lemon juice
1 tsp vanilla
1 Tbs milk



Crust:
3 Tbs sugar
1 C gram cracker mix
C butter, softened

Topping:
pint sour cream
C sugar
1 tsp vanilla

Directions:
Directions:
In small bowl mix together crust ingredients until slightly moist. Spread crumbs all over bottom and sides of 10 spring foam pan making sure to pressure crumbs into place. In mixing bowl, add cream cheese, sugar, eggs, lemon juice, and vanilla and mix well with electric mixer until fluffy. Add milk and mix. Pour into spring foam pan and bake at 325 for 45 min DO NOT bake any longer. Remove and let cool. In small bowl mix together topping ingredients and spread over cake. Bake for 15min at 325. Remove and cool thoroughly in refrigerator for at least 6 hours. Top with cherries if desired.

 

 

 

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