Source: Jenny Roufosse de Lopez
Makes 8 servings.
Preparation time: 1:20 Hours
Tips: Reduce topping to your taste, family prefers 1/2 amount.
Ingredients
Preparation
CRUST: 9- inch cake, see note (1)
1 cup Graham cracker crumbs, approximately
1 tablespoon flour , heaping
1 tablespoon sugar, heaping
6 tablespoons butter or margarine
FILLING:
16 ounces cream cheese (2 large packages)
3 eggs
3/4 cup + 1Tbs. sugar
1 teaspoon vanilla extract
juice of 1/2 lemon (optional)
Preheat oven to 350 F degrees.
1. CRUST: Melt the butter or margarine, add flour and sugar and enough cracker crumbs, about 1 cup to make a paste. Line bottom and sides of spring pan or 9" pie tin and pat down. Set aside.
2. FILLING: Beat together until smooth. You may use a mixer or blender. Pour over crust and bake at 350 F degrees for 50-60 minutes. Cake is ready to receive the topping when the center has puffed and shows no sign of liquid under if gently touched.
3. TOPPING: (see note 2)
Mix ingredients by hand and spread over filling. Return cake to oven and bake for 10 minutes longer. You may let cake cool inside OFF oven with door ajar for 15- 20 minutes, this helps prevent cake from falling. Let cake cool and refrigerate until cold or overnight.
Cake may be served with a fruit topping such as strawberries, raspberries, etc.
NOTE: 1) For a larger cake such as a 10" spring pan increase:
Crust: crumbs = 1 3/4 cup, sugar = 1/4 cup and butter = 1/2 cup.
Filling: cream cheese = 3 pkg.(24 ounces total) , 4 eggs and sugar = 1 1/3 cup. All other items remain the same.
Topping: no change.
2) Topping amount gives a thick layer of sour cream to the top, our family's preference is to reduce topping to 1/2 the called amount, spread over the top whether making a 9-inch or a 10-inch cake.
Makes a 9" cake filled to the rim.
TOPPING: (see note 1)
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Cheese Cake - American
