Old-Fashioned Cheesecake Recipe



Pretzel Sparklers

"These irresistible treats are simple enough for kids to make, and they sell well at bazaars," says Renee... View this recipe »


 

Old-Fashioned Cheesecake

Taste of Home - try a FREE ISSUE today!

"For variety, I like to use fresh fruit- strawberries, kiwi, raspberries, blueberries, etc.- on top of this cheesecake," says Marian Levin of Los Altos, California.

SERVINGS: 12

CATEGORY: Dessert

METHOD: Chill

TIME: Prep: 20 min. Bake: 50 min. + chilling

Ingredients:

  • 1-1/3 cups whole almonds, toasted and ground
  • 3/4 cup crushed vanilla wafers
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon grated lemon peel
  • TOPPING:
  • 2 cups (16 ounces) sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Assorted fresh fruit

Directions:

In a bowl, combine almonds and wafer crumbs; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack.
    In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in vanilla and lemon peel just until blended. Pour into crust. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set.
    Combine the sour cream, sugar and vanilla; carefully spread over filling. Bake 10 minutes longer or until edges appear dry. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Remove sides of pan. Top with fresh fruit. Refrigerate leftovers. Yield: 12 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.