CHEESECAKE à LA SALLY JACKSON

 

  • Cooking Time: 20 to 45 minutes
  • Servings:
  • Preparation Time:

Ingredients

  • Graham Cracker Crust Ingredients:
  • 1/4 to 1/3 lb. graham cracker crumbs
  • 2 T sugar
  • 1-1/2 tsp cinnamon
  • 6 T butter, melted
  • Zwieback Crust Ingredients (Jean’s adaptation):
  • 1/2 C butter
  • 1/2 C powdered sugar
  • 1-1/2 tsp cinnamon
  • 1/3 lb. crushed zwieback
  • Filling Ingredients:
  • 1-1/2 lbs. cream cheese
  • 1 C sugar
  • 4 eggs
  • 1/2 tsp vanilla
  • Topping Ingredients (to gild the lily):
  • 1 pint sour cream
  • 3 T sugar
  • 1/2 tsp vanilla
  • Cherry topping Ingredients (this gilds the gilt):
  • 1 large can black bing cherries
  • 3 tsp cornstarch
  • 2 tsp gelatin
  • 1/4 cup water

Directions

  • Directions: Crust
  • Mix ingredients well.
  • Line 10” spring-form pan, pressing firmly.
  • Directions: Filling
  • Place cheese in electric beater.
  • Beat well.
  • Add sugar gradually.
  • Then add eggs one at a time, beating after each addition.
  • Add vanilla last and beat.
  • Pour into pan.
  • Bake 20 minutes at 375 degrees (or 45 minutes at 350 degrees).
  • Directions: Topping
  • Let cool about 20 minutes.
  • Whip cream lightly.
  • Combine with sugar and vanilla.
  • Pour carefully over baked pie.
  • Bake at 500 degrees about 5 minutes.
  • Cool.
  • Make at least a day ahead and allow to age in refrigerator.
  • Directions: Cherry Topping for Cheese Cake
  • Drain cherries, reserve juice.
  • Add cornstarch to cherry juice.
  • Cook until thickened.
  • Add to juice 2 tsp gelatin softened in 1/4 cup water.
  • Mix in cherries.
  • When cool and thickening, pour over cake.
  • Chill.

Notes

The cake is very good even without the toppings.

The Zwieback crust was Jean’s adaptation since there were no graham crackers in Lausanne.

Yvette's Note: To make kosher and/or ovo-lacto vegetarian, omit the gelatin in the recipe.

Categories: Cheesecake  Creamy  Filling  Topping 

Author Credit: Sally Jackson

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