Cheesecake à la Sally Jackson


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Member since 2014
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Serves | Prep Time | Cook Time 20 to 45 minutes

Why I Love This Recipe

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.


Ingredients You'll Need

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.


Questions, Comments & Reviews



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