We have been visiting with my cousin Judy and her husband Charles in San Diego and missing out on the latest snow storms in Kansas City. The temperatures are cooler than normal for San Diego but the upper 50s can feel warm after our freezing temperatures back home. Even though we lived in CA (Ventura) for 21 years and did make it to SD a couple of times, we have been having so much fun and doing a lot of walking. (Pictures to follow in later posts.) We have also been enjoying some scrumptious meals that Judy has been preparing. I am so excited to be sharing with you several of the recipes Judy has made.
The first one I am sharing is her McCall's best Cheesecake recipe. I love cheesecake, but rarely make them. This one is one I should try after we get back home.
Click here for a printable version of just the recipe.
JUDY'S CHEESECAKE
Crust:
3/4 cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon melted butter
Filling:
3 pkgs (8 ounces each) cream cheese, at room temperature
4 eggs
1 teaspoon vanilla extract
1 cup sugar
Topping:
1 pint dairy sour cream
1 tablespoon sugar
1 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Prepare the crust by combining the crumbs, sugar, and butter in a medium sized bowl, mixing well.
Spread evenly over the bottom of a 9 - inch spring-form pan, pressing lightly with fingertips. Refrigerate while filling is prepared.
Prepare the filling by beating the cream cheese until light in a large bowl with electric mixer at medium speed.
Add eggs, vanilla, and sugar; continue beating until creamy and light.
Pour into crust in pan and bake 35 minutes.
While it is baking, prepare the topping. In a medium bowl, with a wooden spoon beat together the sour cream, sugar, and vanilla. Remove cheesecake from oven and spread the topping evenly over the surface and bake 5 more minutes.
Cool in pan, on wire rack. Then refrigerate 5 hours, or overnight.
To serve: remove side of the spring-form pan. Cut cheesecake into wedges.
The first one I am sharing is her McCall's best Cheesecake recipe. I love cheesecake, but rarely make them. This one is one I should try after we get back home.
Click here for a printable version of just the recipe.
JUDY'S CHEESECAKE
Crust:
3/4 cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon melted butter
Filling:
3 pkgs (8 ounces each) cream cheese, at room temperature
4 eggs
1 teaspoon vanilla extract
1 cup sugar
Topping:
1 pint dairy sour cream
1 tablespoon sugar
1 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Prepare the crust by combining the crumbs, sugar, and butter in a medium sized bowl, mixing well.
Spread evenly over the bottom of a 9 - inch spring-form pan, pressing lightly with fingertips. Refrigerate while filling is prepared.
Prepare the filling by beating the cream cheese until light in a large bowl with electric mixer at medium speed.
Add eggs, vanilla, and sugar; continue beating until creamy and light.
Pour into crust in pan and bake 35 minutes.
While it is baking, prepare the topping. In a medium bowl, with a wooden spoon beat together the sour cream, sugar, and vanilla. Remove cheesecake from oven and spread the topping evenly over the surface and bake 5 more minutes.
Cool in pan, on wire rack. Then refrigerate 5 hours, or overnight.
To serve: remove side of the spring-form pan. Cut cheesecake into wedges.
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