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Cheesecake
Submitted by Carol Matera

This is the recipe that won the Shavuot Cheesecake Contest two years on a row (2005, 2006).  It was discovered by my sister, Pauline, many years ago in a magazine.  Since it seems pretty popular with TBY, I’ve decided to share it.  I’ll find a new one for next year’s contest.

1 cup graham cracker crumbs
½ cup walnuts, finely chopped
1/3 cup butter, melted
sugar
3 8-oz. packages cream cheese, softened
6 eggs
2 cups (16 oz.) sour cream
2 tablespoons cornstarch
1 tablespoon lemon juice
2 teaspoons vanilla
1 cup fruit topping of your choice 

Up to 3 days ahead:

Preheat oven to 350°.  In medium bowl with fork, mix cracker crumbs, walnuts and ¼ cup sugar.  Mix in butter.  Press mixture firmly on bottom and around side of 9” springform pan to within 1 ½” of top.  Set aside.

In large bowl with mixer at medium speed, beat cream cheese until smooth.  Slowly beat in 1 ½ cups sugar.  With mixer at low speed, beat in eggs and remaining ingredients except fruit topping.  At medium speed, beat 3 minutes, occasionally scraping bowl.

Pour mixture into pan.  Bake 60 minutes or until lightly browned.  Turn off oven.  Let cheesecake remain in oven 30 minutes.  Remove and cool in pan on wire rack.  Cover and refrigerate.

To serve:

Remove side of pan.  With large spatula, loosen cake from pan bottom and slide onto dessert platter.  Spoon fruit topping evenly on top of cheesecake.  Makes 12 servings.

Posted:  3/06