Recipe-a-Day #7 - Cheesecake

jenna2891 · April 25th, 2006, 09:39 AM

best cheesecake ever:

Quote:

do not preheat oven; must be made 24 hours before serving

grease sides (not bottom) of 10" spring form pan

crust:

2 cups of nabisco graham cracker crumbs
1/2 cup of sugar
1 tsp. of vanilla
1/4 lb. melted butter

mix them all together; do the same for the top layer, but only use 3/4 cup of graham cracker crumbs

press the mixture on the bottom of the spring form pan going just above the seam where the bottom and side join so cheese filling doesn't seep out

filling:

1 lb. ricotta cheese
1 lb. cream cheese
1 pt. sour cream
1 1/2 cups of sugar
3 eggs
3 tbs. corn starch
juice of one lemon
1 tsp. of vanilla
1/4 lb. melted butter

mix cheeses and sour cream and heat; add sugar, eggs, corn starch, juice, vanilla and heat well. add butter and heat again. pour on crust. sprinkle 3/4 cup of graham cracker mix on top. bake 1 hour in 325 degree oven. turn oven off and leave in for 2 hours with door closed. cool, cover with foil, refrigerate.

my grandmother's recipe. it's still the best i've ever tasted.

abomb · April 25th, 2006, 09:43 AM

Damn, that sounds good.

A-Bomb

Linderbee · April 25th, 2006, 10:21 AM

Quote:

Originally Posted by jenna2891

mix cheeses and sour cream and heat; add sugar, eggs, corn starch, juice, vanilla and heat well. add butter and heat again. pour on crust. sprinkle 3/4 cup of graham cracker mix on top. Is this where we would let it sit for 24 hours? I'm a little confused....bake 1 hour in 325 degree oven. turn oven off and leave in for 2 hours with door closed. cool, cover with foil, refrigerate.

At the beginning you said it had to be made 24 hours ahead of time...

(glad you made it on, I was beginning to worry)....

jenna2891 · April 25th, 2006, 10:34 AM

Quote:

Originally Posted by Linderbee

At the beginning you said it had to be made 24 hours ahead of time...

(glad you made it on, I was beginning to worry)....

to clarify: refrigerate for a day before serving, but after cooking and cooling.

Linderbee · April 25th, 2006, 12:08 PM

Quote:

Originally Posted by jenna2891

to clarify: refrigerate for a day before serving, but after cooking and cooling.

Thank you. In re-reading, it's obvious what you meant and I feel stupid.

jenna2891 · April 25th, 2006, 01:18 PM

Quote:

Originally Posted by Linderbee

Thank you. In re-reading, it's obvious what you meant and I feel stupid.

don't. i'll take the blame since i was late in getting this out.

SirStefan32 · April 25th, 2006, 01:33 PM

Try adding some godiva chocolate to all that.

NEZCardsfan · April 25th, 2006, 01:43 PM

Why is this called cheesecake if there is no cheese in it??

I don't really consider Risotto or Cream cheese, cheese. They are more yogurty materials.

Wonder what a cheesecake would taste like with Swiss, Cheddar and Pepperjack??

Edit: Way to think you're stomach, guy. I meant Ricotta.

Linderbee · April 25th, 2006, 03:31 PM

Quote:

Originally Posted by jenna2891

don't. i'll take the blame since i was late in getting this out.

I'll take it where I can get it--the blame's all yours, dang you!!!

and it sounds positively delicious, btw.