mary burdge's cream cheesecake
(1 rating)
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My husband "made me" learn this recipe from his mom. It was a favorite of his growing up. It still is though I don't make it very often. I did bake and supply these cheesecakes to a neighborhood deli owned by a friend of mine many years ago. The hardest part about this recipe is making yourself wait 24 hours before eating the finished product. Seriously, it does make a noticeable difference.
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(1 rating)
yield
6 -9
method
Bake
Ingredients For mary burdge's cream cheesecake
- CRUST
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1 3/4 cfinely crushed graham crackers
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6 Tbspunsalted butter
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1 tspcrisco
- FILLING
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2 pkgcream cheese - 8oz. each
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4 lgeggs
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1 csugar
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1/2 tspfresh lemon juice
- TOPPING
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2 csour cream
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1 tsppure vanilla extract
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1/3 csugar
How To Make mary burdge's cream cheesecake
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1Mix the crust ingredients by using a pastry blender. Line the bottom and the sides of a 9" x 9" baking dish.
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2Beat the cream cheese until smooth. Add the eggs, one at a time, beating after each addition. Beat in the 1 C sugar and lemon juice and continue beating until smooth and creamy.
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3Pour the filling over the crust and bake 20 minutes at 400 degrees F.
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4While the cheesecake is baking, beat together the sour cream, 1/3 C sugar, and pure vanilla extract. After 20 minutes, gently ladle the topping onto the cheesecake and then bake for another 5-7 minutes until the topping is just set.
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5Cool to room temperature. Now here comes the hard part. Refrigerate the cheesecake for 24 hours before eating it. This lets is set and age the flavors perfectly. Promise!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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