More Great Recipes: Cheesecake | Creamy | Filling | Topping

Cheesecake à la Sally Jackson


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Member since 2014

Serves | Prep Time | Cook Time 20 to 45 minutes

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: 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.


Pairs Well With


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.

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