Best Ever Cheesecake Womans Day Dessert Lovers Cookbook 1981 Food

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BEST EVER CHEESECAKE



Best Ever Cheesecake image

I've passed this recipe on to dozens of folks. My daughter was so fond of it that she wanted it served for her wedding instead of traditional cake. - Howard Koch, Lima, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

1-1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
FILLING/TOPPING:
2 packages (8 ounces each) cream cheese, softened
2 large eggs, room temperature, lightly beaten
2/3 cup sugar, divided
2 teaspoons vanilla extract, divided
Dash salt
1 cup sour cream
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the sides of an 8-in. springform pan. Chill. , For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. , Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.

Nutrition Facts : Calories 504 calories, Fat 36g fat (20g saturated fat), Cholesterol 131mg cholesterol, Sodium 357mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.

BEST CRUST CHEESECAKE SUPREME



Best Crust Cheesecake Supreme image

This recipe is from my old tattered 1981 Better Homes cookbook. Tattered, because I've made this recipe so many times through the years I've worn the book out! Once you have this cheesecake you'll never want another.

Provided by Feisty

Categories     Cheesecake

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 1/2 cups all-purpose flour
6 tablespoons sugar
1 teaspoon grated lemon peel
3/4 cup butter
1 egg, beaten
1/2 teaspoon vanilla
3 (8 ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon peel
1/4 teaspoon salt
2 eggs
1 egg yolk
1/4 cup milk
1 (21 ounce) can cherry pie filling (or fruit of your choice)

Steps:

  • To prepare crust, combine flour, sugar, and lemon peel. Cut in butter until crumbly, and then add egg and vanilla. Pat just enough into the bottom of a 9" springform pan (with sides removed) to cover. Bake in a 400 degree oven for 7 minutes or until golden; cool.
  • Butter the sides of the pan and attach to bottom. Pat remaining dough onto the sides of the pan to a height of 1 3/4" and set aside. Note: you may have extra dough left, and if so discard. I doubled the crust recipe because I found the original did not make enough.
  • For the filling, in a large mixer bowl beat the cream cheese, lemon peel, and vanilla until fluffy. Stir together the sugar, flour and salt and then gradually stir into the cream cheese mixture. Add eggs and egg yolk all at once, beating at low speed until just combined. Stir in mulk, and pour into crust-lined pan.
  • Bake in a 450 degree oven for 10 minutes, then reduce heat to 300 and bake for 50-55 minutes more or until toothpick inserted in center comes out clean. Cool 15 minutes, then loosen sides of cheesecake from pan with a spatula. Cool another 30 minutes and then remove sides of pan. Cool about 2 hours longer, then chill thoroughly before topping with pie filling.

Nutrition Facts : Calories 640, Fat 39.9, SaturatedFat 24.5, Cholesterol 194.6, Sodium 393.5, Carbohydrate 62, Fiber 0.9, Sugar 27.9, Protein 9.9

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