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


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.


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.


Pairs Well With


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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