My mom's pies and cobblers were the family favorite until at the age of 54, she came across this recipe in 1980 while reading the cooking section of her local newspaper.
It has been a hit with the family for decades now and is something that her children and grandchildren now love to bake and share with family and loved ones. She preferred making and eating her pies, but this cheesecake is a recipe we all insisted she bake and bring to a family gathering.
It wasn't until her early 80s that she gave the recipe to my sister and I to make for the family get togethers instead. We proudly carry on this tradition, and I hope that you too will enjoy this recipe as my family has.
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| Her 90th Birthday in January 2016 |
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Some red wine, because my mother always had a glass after dinner. |
2 1/2 cups.................................Crushed Graham Crackers
1/2 cup......................................Chopped Pecan or Walnuts
1/3 cup......................................Sugar
1 stick........................................Melted Butter
1/3 cup......................................Sugar
1 stick........................................Melted Butter
DIRECTIONS:
- Combine crackers, nuts, sugar.
- Blend in butter.
- Press mixture up the sides and evenly in the bottom of a greased & floured 10" springform pan.
- Preheat Oven to 500 degrees.
Note that the crust doesn't have to reach from the base to the brim of the pan. Halfway is fine.
FILLING:
5 packages......................Cream Cheese
1 3/4 cup..........................Sugar
3 tbls................................Flour
1 1/2 tsp...........................Lemon Zest
1/4 tsp..............................Vanilla
5 whole............................Eggs
2......................................Egg Yolks
1/4 cup............................Heavy Cream
........................................Your Favorite Fruit to Garnish
DIRECTIONS:
- Set out Cream Cheese to soften at room temperature for about 5 hours.
- Zest Lemon
- In mixer, cream together cream cheese and sugar.
- Blend in flour, zest, and vanilla.
- Blend everything on low setting for 5 minutes.
- Blend in eggs one at a time followed by the egg yolks. Allow to blend for 1 minute.
- Remove chilled springform pan and pour in filling to the brim.
- Bake for 10 minutes at 500.
- Reduce heat to 250 and bake for another 50 minutes or until cake tests as done.
- Allow time to cool throughly on a cooling rack.
- Refrigerate for several hours (preferably overnight) before serving.
I love to garnish with fresh fruit and a drizzle of melted chocolate. Let your imagination lead the way and enjoy!
