………………………..Jac made the most delicious cheesecake….I have missed it so much…….One day I started going through her receipt books and lo and behold there it was right on top. I knew Jac left it there for me to find……..all I had to do was look…………….This is my 4th cheesecake and I must say they all have been really good, not quite as good as Jac’s because her hands didn’t make it, but it’s definitely Jac’s cheesecake. If your interested here’s Jac’s receipt:
The Graham Cracker crust:
Mix all of the following in one bowl until crumbly. Then press into bottom and sides of spring form pan [9″ round spring form pan]. Make sure the crumbs come high enough on sides for the batter.
1 3/4 cups of fine Graham Cracker crumbs
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup melted butter or margarine
Batter. Mix in one bowl. Preheat oven to 350 degrees:
Soften 16 oz of cream cheese to room temperature [I use the classic Philadelphia Brand, and smash it with a fork in the bowl]
PRESS 3 cups of 1% cottage cheese [small curd] through a sieve into bowl with cream cheese
Beat 4 eggs then add to bowl, and beat all together with blender
Add 1 cup sugar while beating
add 1 teasp vanilla while beating
Mix well until creamy
Pour into pan and cook for 1 hour or a little over.
Turn oven off and open door. Let it cool in oven for 5 to 10 minutes then take out and put on rack to completely cool. Once it is totally cool put saran on top and put in refrigerator. If you make in the morning you can eat that night or else it’s better to wait until next day. You may have to take a sharp knife and run it along side of pan if crust sticks…….I like to eat it with cut up strawberries and a good dollop of home made whipped cream!!!!! YUM!!!!!!!!
With all of this free time on our hands this would be a lovely treat for you and the family…………………Me…….I’m going to eat the WHOLE THING!…………..enjoy………………much Love………….Louis