 |
-----INGREDIENTS-----
-----CRUST-----
1 Box vanilla wafers
1 Stick butter
-----DIRECTIONS-----
Crush wafers in food processor or blender until
finely ground. Melt butter and mix with wafers for
crust. Press into a 10 inch springform pan with your
fingers, take care to make the crust as thin as
possible with special attention to the corners where
the crust tends to be a bit thick. Filling:
Ingredients: 3 large pkg. cream cheese 3/4 cup sugar
juice of one large lemon 3 grade A large
eggs Directions: Blend thoroughly the cream cheese,
sugar and lemon juice. Mix until smooth . Add eggs and
blend well. Pour mixture into crust and bake for 30
to 45 minutes at 350 degrees. When done the cake will
be set (not solid), slightly golden, and perhaps split
on top. It is better slightly over and not under done.
Remove from the oven and cool on a rack. It will firm
up more on cooling. This is an important step...cool
for about 45 minutes. Topping: Ingredients: 3 cups
sour cream 3/4 cup sugar 2 tsp vanilla Directions: Mix
sour cream, 3/4 cup sugar and vanilla. Pour on top of
cooled cake. Return to 350 degree oven for 30 minutes.
Cool to room temperature. Refrigerate and cool
thoroughly (overnight is fine) but at least 5-6
hours). Freezes well. You may serve now if you do not
care for a glaze or for a killer bodiller glaze....
Glaze: Ingredients: 1 can (1 lb) sour pitted cherries
(packed in water) 1/2 cup sugar 1 tbs cornstarch 1 tbs
lemon juice 2 drops red food coloring Directions:
Drain cherries, reserving 1/2 cup liquid. Put aside
cherries. In a saucepan, combine sugar, cornstarch.
Add cherry liquid, stir until smooth. Bring to a boil
over medium heat and boil 1 minute..until thick and
clear. Remove from heat, let cool slightly. Add lemon
juice, cherries, food coloring. Cool until still warm
but pourable. Pour on top on chilled cheese cake.
Refrigerate for an hour or so.....While the cake may
be prepared a day before, do not glaze until the day
that you plan to serve. I have also used commercially
prepared pie fillings as a glaze with good results.
Submitted By EARL SHELSBY On 01-22-95
Submitted By COOK4U@VIVANET.COM On TUE, 5 DEC 1995
125335 GMT
|
