Monthly Archives: January 2003

This is the cheesecake my mother (Viola Reasor) would make for birthdays.

Graham Cracker Crust

• 2/3 cup finely crushed graham cracker crumbs (about 10 large crackers)
• 3 T melted butter or margarine
• 1 to 2 T sugar
• 1/8 t cinnamon

Mix crumbs, sugar and cinnamon. Add butter and mix well. Grease a 9-inch springform pan well. Sprinkle crumbs around sides and press remainder on bottom. Chill well while preparing filling.

Filling

• 1 lb small curd creamed cottage cheese
• 1 lb cream cheese
• 1 1/2 cups sugar
• 4 eggs
• Grated rind of one lemon
• Juice of half a lemon
• 1 t vanilla
• 3 T cornstarch
• 3 T flour
• 1/2 t salt
• 1/2 cup melted butter
• 1 pint dairy sour cream

Cream cheeses until light and fluffy. Gradually beat in sugar. Add eggs, one at a time. beating thoroughly after each. Beat in lemon rind, juice and vanilla. Mix cornstarch, flour and salt; blend into cheese mixture. Add butter and sour cream and mix well. Pour into prepared pan. Bake at 325 degrees 1 1/4 hours. Turn off heat and leave cake in oven 2 hours. Cool then refrigerate. (Cake shrinks some as it cools). Remove springform pan side.