Alices Cheesecake Food

ALICE'S CHEESECAKE

Steps:

• Mix graham cracker crumbs with butter.
• Press into a spring form pan.
• Mix egg yolks with milk.
• Slowly add sugar.
• Cook in a double boiler for 15 minutes.
• Mix gelatin with water, let stand until dissolved.
• Add to hot mixture and cool.
• Cream cheese until smooth.
• Add egg mixture to the creamed cheese.
• Stiffly beat egg whites.
• Fold into mixture.
• Add whipped cream and vanilla.
• Add drained pineapple and cherries.
• Pour into spring form pan.
• Chill for 4 hours.
• Sprinkle graham cracker mixture on top.

ALICE CURRAH'S CLASSIC BLACK TIE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 12 min.
• Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, whipping cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, bring 1 cup raspberries, remaining sugar, jam and water to boil in saucepan; simmer on medium-low heat 5 min. or until thickened, stirring occasionally. Cool slightly. Pour into blender. Add lemon juice; blend until smooth. Refrigerate until ready to use.
• Spoon raspberry sauce over cheesecake just before serving; top with remaining raspberries.

AUNT ALICE'S CHEESE CAKE

Steps:

• 1. Beat cream cheese and sugar together until fluffy. Add eggs, one at a time (this mixture will be thin).
• 2. Pour into a greased 9 inch pie pan. Bake at 325° F for 45 minutes.
• 3. Let cool 20 minutes (a depression will form).
• 4. Mix topping ingredients together until well combined. Spread over top of cheesecake.
• 5. Bake again for 20 minutes @ 325°F. Cool - refrigerate 3 - 4 hours - serve.