"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Angela's Cheesecake Recipe

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This recipe for Angela's Cheesecake, by , is from The Severs Family Cookbook Project, 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:  
Sherry Severs

Category:
Category:

Ingredients:  
Ingredients:  
2 8 oz packages cream cheese + 1 3 oz package (softened)
1 lb container sour cream
6 eggs, separated
1 1/2 c sugar
3 T corn starch
1 T vanilla
1/2 t cream of tartar
Graham cracker crumbs (for sides and bottom of pan and top of cheesecake)

Directions:
Directions:
Use 10" spring form pan. Butter sides and bottom of pan well. Sprinkle crushed graham cracker crumbs up sides and on bottom of pan. Saving some for the top.

Beat egg whites and cream of tartar until very stiff. Sift sugar and corn starch. Beat softened cream cheese and sour cream until smooth. Add egg yolks, one at a time, and blend well. Add sifted sugar and corn starch a little at a time, blending well. Add vanilla. Fold cream cheese mixture into egg whites slowly. Do not mix, fold slowly. Pour mixture into pan and sprinkle top with rest of graham cracker crumbs.

Bake in 300 pre-heated oven for 1 hour and 10 minutes. Turn off heat and let cake cool off in oven. Don't open oven door until cooled off approximately 3 hours. Refrigerate.

 

 

 

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