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Sunday, January 30, 2011

Cheesecake (from Carla Allas)

About thirteen years ago my mom brought home a cheesecake that was given to her by a co-worker.  It was amazingly good, so good that I think the recipe was the first thing I ever scanned on my brand-new scanner.  (Which is odd: my mom left work there two years before I had a scanner.  But, whatever.)  That scan is lost somewhere in the discs of backed-up files from that computer, now replaced for over three and a half years.  But my mom was able to find the actual recipe card she was given.  Here it is:

Cheesecake (from Carla Allas)

Crust:
16 graham crackers, crumbled
1/4 lb. melted butter
1/4 teaspoon cinnamon
1/2 cup sugar

Mix and place half of mixture in bottom of pan.

(NOTE:  This cake also prompted me to buy a springform pan, which to this day has gone unused.  I just dug it up so I could make this cake.  So even though the recipe doesn't mention it, I believe it is made in a springform pan.)

Filling:
2 lbs. cream cheese
pinch salt
1 tablespoon lemon juice
1 cup sugar
4 beaten eggs

Beat very well, pour onto crust.

Bake at 375 degrees for 30 minutes.  Remove from oven.

Mix together:
1 pint sour cream
1 tablespoon vanilla
4 tablespoons sugar

Gently spoon this mixture on top of cake.  Sprinkle remaining crust mixture on top. Place in oven at 375 degrees for 10 minutes.  Refrigerate and set before cutting - overnight is best.

(One hint I picked up from another site:  run a knife around the edges of the cheesecake to release it from the sides of the pan before it cools.  Otherwise the cake may crack as it cools and sets.)

1 comment:

Linkmeister said...

Oh yum. About the springform pan: why not Google for that term and see what recipes turn up? Might be interesting.