Agnes' Cheesecake

Hi Friends,

Chef Michael has kept us healthy enough these past few days. So today I will share my Mother's personal cheesecake recipe. This is not your normal cheesecake that you cook till you end up with cake. This one is creamy and will make you famous in your own house. P.S. Don't spare the nutmeg.

Mother's Cheesecake

2 1/2 Cup Cinnamon Honey Graham Crackers
3 Tbl Sugar
6 Tbl Butter

4 Eggs
1 C Sugar
3 8oz pkgs. Cream Cheese, softened
1 tsp Vanilla

Topping
2 tsp sugar
1/2 pt dairy sour cream
2 tsp vanilla
Nutmeg

1. Crumble cracker; Combine cracker crumbs, sugar, butter and blend well.

2. Assemble spring-form pan using flat bottom; pour crumb mixture into pan; pressing crumbs into bottom and up the sides to within 1" of top.

3. Beat eggs until light, fluffy; add sugar gradually, beating well after each addition.

4. Add softened cream cheese, vanilla, and lemon juice; beat thoroughly.

5. Pour into crumb shell; spread evenly.

6. Bake 30 to 35 min at 375°.
Note: Top will not be brown and center may appear slightly underdone at end of baking period.

7. Remove from oven; cool about 1 hour.

8. Combine sour cream, sugar, vanilla; spread evenly over cake.

9. Bake 15 minutes at 400°. Note: Top will still not be brown.

10. Sprinkle top with nutmeg; cool, chill.

11. To serve: Unclamp and remove side section of spring-form pan; do not remove flat bottom but place directly on serving platter or plate.

Serves 12 to 16

Agnes Webb
1918-1998

I miss you Mother.

Download this recipe in pdf format here.