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Old-Fashioned Cheesecake Recipe

Old-Fashioned Cheesecake Recipe photo by Taste of Home

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"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.

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Old-Fashioned Cheesecake Recipe

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

Yield: 12 Servings

20 50 70

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 small 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 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.

Nutritional Facts 1 slice (calculated without fresh fruit) equals 582 calories, 45 g fat (25 g saturated fat), 180 mg cholesterol, 268 mg sodium, 31 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Old-Fashioned Cheesecake in Taste of Home August/September 2004, p4

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Old-Fashioned Cheesecake

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Reviewed on Mar. 26, 2013 by fishrgal

This was excellent! My daughter said it tasted like it was from the best restaurant. I didn't think I liked the taste of the toasted almonds in the crust, but after it was baked, it was the perfect combination! Made it exactly as directed except couldn't find much fresh fruit, but the store had just gotten in some pints of fresh black berries. So I took some raspberry jam (what I had on hand), put it in a saucepan with some water and corn starch. Heated till thickened, let cool a little and then spread it on the cake and set the blackberries on top. WOW!

Reviewed on Oct. 25, 2012 by sieve

my family LOVED this!