Cheesecake

[OSD]

We make several of these around the holidays. We also make them in cupcake pan and papers for individual snacks for big and small kids.



CHEESECAKE

CRUST
1 1/4 cups graham cracker crumbs(about 15 squares)
2 Tblsp sugar
3 Tblsp melted butter
FILLING
19 oz cream cheese(softened)
1 cup sugar
2 tsp grated lemon peel
1/4 tsp vanilla
3 Whole eggs



CRUST
1 - Heat oven to 350*. Mix cracker crumbs, 2 tablespoons sugar, and the butter. Press in bottom of 9-inch springform pan. Bake for 10 min. Let cool. or use 2 6oz premade pie crusts
FILLING
1 - Heat oven to 300*. Beat cream cheese in large mixer bowl. Add 1 cup sugar gradually,beating until fluffy. Add lemon peel and vanilla. Beat in 1 egg at a time. Pour over crumb mixture.
2 - Bake until center is firm, about 1 hour. Cool to room Temp. Refrigerate at least 3 hours but no longer than 10 days.


Servings: 12

Cooking Tips
Toppings
Precooked pie filling ( Comstock more fruit-works great ) or cinnamon & nutmeg

[bowhnter]

Ahhh, I like me some cheesecake

[Kalrog]

My dad has become somewhat of an expert on cheesecake. He does it low and slow, takes about 18 hours, but I'll postpone posting the recipe until I can get it from him. The end result is GREAT! Better than anything I have ever had at any restaurant. I think the Key Lime version has been my favorite so far.

[Papa Tom]

My dad has become somewhat of an expert on cheesecake. He does it low and slow, takes about 18 hours, but I'll postpone posting the recipe until I can get it from him. The end result is GREAT! Better than anything I have ever had at any restaurant. I think the Key Lime version has been my favorite so far.

And I'll wait right here.....

[Papa Tom]

Thanks OSD appreciate the recipe....

[Kalrog]

Got it. This is just the general one, but flavors can (of course) be added. Try some fresh key lime additions...

Crust
1 cup graham cracker crumbs 1 tablespoon sugar
½ teaspoon cinnamon 4 tablespoons butter, melted


Filling:

40 ounces cream cheese, softened 5 eggs
1 ¾ cup sugar 2 egg yolks
3 tablespoons flour ¾ cup milk
1 teaspoon vanilla


For crust, mix crumbs, cinnamon, sugar and butter and press into a 9 inch springform pan. Chill before filling. Blend cream cheese, sugar and flour and beat well. Add eggs and yolks one at a time, beating after each addition. Stir in milk and vanilla. Pour filling over crust and bake at 475 degrees for 10-15 minutes. Lower temperature to 200 degrees and bake for 1 – 1 ½ hour longer. (Depends on how firmly the cheesecake is set) Leave cheesecake in oven until cool. Serves 12. (This is best when made the day before and allowed to cool in refrigerator.)

[TX Sandman]

Thanks for the recipes, y'all! They look great!

'Course, my MIL is from Queens, NY and grew up on the stuff, so any cheesecake I make is up against some tough competition.

And no, she won't share a recipe. I asked.

[copkid]

Thanks for the recipes, y'all! They look great!

'Course, my MIL is from Queens, NY and grew up on the stuff, so any cheesecake I make is up against some tough competition.

And no, she won't share a recipe. I asked.

And I thought you were her favorite Rob!!!
Great recipes guys!

[TX Sandman]

I *am* her favorite Rob! (Only one in the family, so I win by default. )

Part of the problem is there really isn't a written recipe. She grew up makin' it, but nothin' was written down. Also, Grandma Kral made it better'n anyone, so Marie's always felt hers doesn't measure up.

(Generations of family attitudes and dynamics there. It's taken me 15 years to beat some of that garbage outta Karen's and Marie's heads. )

[Papa Tom]

I *am* her favorite Rob! (Only one in the family, so I win by default. )

Part of the problem is there really isn't a written recipe. She grew up makin' it, but nothin' was written down. Also, Grandma Kral made it better'n anyone, so Marie's always felt hers doesn't measure up.

(Generations of family attitudes and dynamics there. It's taken me 15 years to beat some of that garbage outta Karen's and Marie's heads. )

Sounds like my mothers rhubarb pie by far the best I've ever had but she's gone now and it is lost forever... Part of it was the rhubarb, she got a start from a widow lady by the name of June Beachler in the early '50s really superior culivar. I tried to propagate some when she sold the place but I lived too far south and it didn't make it.