Wednesday, June 10, 2009


The anti-salad? Puck sent this recipe to his brother-in-law. Since he went to all the trouble of transferring it to electronic format, I thought I should post it up here as well. This is a lighter, fluffier cheesecake than is currently en vogue, but it's also pretty much my favorite ever. (Despite the fact that it never seems as good as when mom makes it.) It's originally out of the 1960-something Betty Crocker cookbook.

Mama B's Cheesecake

5 eggs, separated
1 cup sugar
1 lb cream cheese (room temp) in pieces
1 cup sour cream
2 Tbsp. Flour
1 tsp. vanilla

crust mix
1/2 cup graham cracker crumbs
1 Tbsp. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Butter 9" springform pan. Dust bottom and sides with crust mix then dump the rest.
Beat egg yolks until thick and lemon colored, gradually adding sugar.
Add cream cheese and beat until smooth.
Add sour cream, flour, and vanilla and beat until smooth.
Beat egg whites until stiff but not dry.
Gently fold whites into cheese mixture.
Pour into prepared pan.
Bake at 275 for 70 minutes, then turn off oven and leave in 1 hour without opening door (make sure it's done before you turn off oven).
Remove from oven and cool.
Remove cheese cake from pan just before serving.

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