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Cheesecake
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
Crumb Crust:
20 Vanilla Wafers or about 6 oz Orange or Ginger Thins (or rice crackers)
2 tablespoons sugar
1/2 teaspoon cinnamon, if appropriate
1/4 cup butter, soft
Filling:
3- 8 oz. packages cream cheese
1¼ cups sugar
6 eggs
1 pint sour cream
3 tablespoons flour or rice flour
2 teaspoons real vanilla extract
1 tablespoon lemon juice
Preheat oven to 325°. In food processor, process with the steel chopping blade the cookies, sugar, cinnamon and butter. Press lightly into 10 inch springform pan. Bake crust 5 minutes. Set aside.
Microwave the cream cheese 3-4 minutes on half-power to soften in batter bowl. Beat until smooth. Add sugar and eggs; beat well. Add sour cream, flour, vanilla, and lemon juice. Blend well. Pour into prepared crumb crust. Bake one hour at 325° and let stand 1 hour in oven with door ajar. Refrigerate at least 2-3 hours before serving.
Recipe created 1994-11-22.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.