Cheesecake à la Sally Jackson
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.
