More Great Recipes: Cheesecake | Creamy | Filling | Topping

Cheesecake à la Sally Jackson

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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: 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.


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