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I have had in years!
I managed to get the recipe after pleading for it.
CRUST:
1/2 c. melted butter
2 cups crushed graham crackers
1/4 c. crushed walnuts
FILLING:
3 packages cream cheese at room temp (8 oz.)
1 & 1/2 cups sugar
5 large eggs
3 T. fresh lemon juice
TOPPING:
1 pint of sour cream
1/2 cup sugar
1 t. pure vanilla
Preheat the oven to 350 degrees.
CRUST:
combine ingredients and press evenly across bottom and sides of a 10-inch springform pan.
FILLING:
Combine cream cheese and sugar. Add eggs one at a time, beating thoroughly after each one. Beat in the lemonjuice. Pour filling over the crust and bake for 45 minutes WITHOUT OPENING the oven door. Remove chesecake and reduce heat to 300 degrees.
TOPPING:
Mix ingredients and spread over cheesecake. RETURN cheesecake to the oven and bake for 15 minutes longer. Cool on a rack for several hours, then refrigerate OVERNIGHT.
Serve plain or with fresh fruit.
Note: This is a good, basic cheesecake. Worth the effort!
I managed to get the recipe after pleading for it.
CRUST:
1/2 c. melted butter
2 cups crushed graham crackers
1/4 c. crushed walnuts
FILLING:
3 packages cream cheese at room temp (8 oz.)
1 & 1/2 cups sugar
5 large eggs
3 T. fresh lemon juice
TOPPING:
1 pint of sour cream
1/2 cup sugar
1 t. pure vanilla
Preheat the oven to 350 degrees.
CRUST:
combine ingredients and press evenly across bottom and sides of a 10-inch springform pan.
FILLING:
Combine cream cheese and sugar. Add eggs one at a time, beating thoroughly after each one. Beat in the lemonjuice. Pour filling over the crust and bake for 45 minutes WITHOUT OPENING the oven door. Remove chesecake and reduce heat to 300 degrees.
TOPPING:
Mix ingredients and spread over cheesecake. RETURN cheesecake to the oven and bake for 15 minutes longer. Cool on a rack for several hours, then refrigerate OVERNIGHT.
Serve plain or with fresh fruit.
Note: This is a good, basic cheesecake. Worth the effort!