mary burdge's cream cheesecake
(1 RATING)
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.
No Image
prep time
cook time
method
Bake
yield
6-9 serving(s)
Ingredients
- CRUST
- 1 3/4 cups finely crushed graham crackers
- 6 tablespoons unsalted butter
- 1 teaspoon crisco
- FILLING
- 2 packages cream cheese - 8oz. each
- 4 large eggs
- 1 cup sugar
- 1/2 teaspoon fresh lemon juice
- TOPPING
- 2 cups sour cream
- 1 teaspoon pure vanilla extract
- 1/3 cup sugar
How To Make mary burdge's cream cheesecake
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Step 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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Step 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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Step 3Pour the filling over the crust and bake 20 minutes at 400 degrees F.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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