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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Secret Harbor Cheesecake Recipe

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This recipe for Secret Harbor Cheesecake is from The Tiefenback Family 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:  
Bottom layer:
1 1/4 c fine graham-cracker crumbs
1/3 c firmly packed brown sugar
1/4 c butter at room temperature

Middle layer:
1 lb. cream cheese
3/4 c sugar
5 eggs
1 t. vanilla extract
1/2 t almond extract

Top layer:
1 1.2 c sour cream
1/2 c sugar
1 t. vanilla extract
1/2 t almond extract
Directions:
Directions:
Have eggs butter, cream cheese and sour cream at room temperature.
Bottom layer:
Mix crumbs, brown sugar and butter with hands. Blend well and press on bottom of 9 inch spring form pan.
Bake in preheated 350 degree oven for about 10 minutes.

Middle Layer:
Cream cheese well gradually beat in 3/4 c sugar. Then add eggs one at a time beating well after each addition. (The beating well is very important to the final texture of the cake.) Add vanilla and almond extract. Pour over first layer (hot from the oven) and bake for 35 minutes or until set. Remove from oven and increase heat to 500 degrees.

Top Layer:
Mix sour cream, 1/2 c sugar vanilla and almond extract. Spread on hot cake. Return to oven and bake for 5 minutes. Cool, then chill. It is so dense it takes a long time to chill.
Remove rim of pan and sprinkle shaved chocolate around the edge of cake.

Or use a fruit topping if you wish.
Number Of Servings:
Number Of Servings:
12 - 16
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This has been my go to cheesecake since I was in college. With two layers it is fancy enough for company. Cherry topping is really good with this. The recipe is attributed to Secret Harbor Restaurant in LA, CA.
It is in "Everybody loves Cheesecake" by James A. Beard and found in Woman's Day Encyclopedia of Cookery vol 3 Published in 1965

 

 

 

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