I had the scare of a lifetime - I lost this recipe. The cheesecake recipe my Mom got from one of her best friends which became our family favorite. We had it for every holiday and special occasion. We all fought over the last piece and it would get pretty loud! It wasn't posted anywhere and I'd lost my recipe card my Mom typed up for me forever and ever ago. I lost my Mom 2 years ago and it was almost like losing her all over again. Finally finally finally I opened up my 18 year old laptop to look for an old picture and there it was. I actually teared up a little.
Okay guys, here it is. Just remember, after I share it with you I will have to kill you.
This is real cheesecake the way it should be. No topping, no fruit, no sissy water bath. Just cheesecake, perfect even if it does crack on you. There is no other cheesecake.
I am lucky because I don't like crust. So I make it with a regular graham cracker crust because no way no how am I tempted to eat it. This is also perfect without a crust.
Here we go......
Mercorella's Cheesecake (level 1)
3 8 ounce packages of cream cheese
4 large eggs
1 1/2 cups sugar substitute (I use Whey Low)
1/2 teaspoon vanilla
1 1/2 pints sour cream.
Take all of the ingredients out of the fridge and let them sit until the cream cheese has softened...
Preheat oven to 350. Butter the sides of a 10" springform pan.
Beat the cream cheese and sugar substitute together until smooth and creamy, at least 3 minutes. Add the eggs, one at a time, beating after each addition. Then blend in the sour cream and vanilla. BEAT WELL. Pour into the prepared pan.
Bake for 40 minutes in preheated oven, then turn off the heat and leave the oven door closed for 1 hour. Open the oven door and let the cake cool in the oven.
Refrigerate for at least 4 hours or overnight, then slice and serve. Serve plain, no sauces or fruit or anything.
This cheesecake freezes well.
--
Foxye
Jupiter Florida USA
Somersizing since 01/03
Visit my Somersized blog at www.wiredfoxterror.blogspot.com
Okay guys, here it is. Just remember, after I share it with you I will have to kill you.
This is real cheesecake the way it should be. No topping, no fruit, no sissy water bath. Just cheesecake, perfect even if it does crack on you. There is no other cheesecake.
I am lucky because I don't like crust. So I make it with a regular graham cracker crust because no way no how am I tempted to eat it. This is also perfect without a crust.
Here we go......
Mercorella's Cheesecake (level 1)
3 8 ounce packages of cream cheese
4 large eggs
1 1/2 cups sugar substitute (I use Whey Low)
1/2 teaspoon vanilla
1 1/2 pints sour cream.
Take all of the ingredients out of the fridge and let them sit until the cream cheese has softened...
Preheat oven to 350. Butter the sides of a 10" springform pan.
Beat the cream cheese and sugar substitute together until smooth and creamy, at least 3 minutes. Add the eggs, one at a time, beating after each addition. Then blend in the sour cream and vanilla. BEAT WELL. Pour into the prepared pan.
Bake for 40 minutes in preheated oven, then turn off the heat and leave the oven door closed for 1 hour. Open the oven door and let the cake cool in the oven.
Refrigerate for at least 4 hours or overnight, then slice and serve. Serve plain, no sauces or fruit or anything.
This cheesecake freezes well.
--
Foxye
Jupiter Florida USA
Somersizing since 01/03
Visit my Somersized blog at www.wiredfoxterror.blogspot.com
