Sour Cream Cheesecake - McCalls Recipe Card 22a
Crust:
2 1/2 cups packaged graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, softened
Filling:
5 pkg (8-oz size) soft cream cheese
1 3/4 cups sugar
3 tablespoons flour
1 tablespoon grated lemon peel
1/4 teaspoon vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream
1/2 cup dairy sour cream
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Make Crust: In medium bowl, with hands or back of spoon, mix graham cracker crumbs with sugar and soft butter until they are well combined.
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Press mixture on bottom and sides of 9-inch springform pan, building up sides of pan to form a rim all around. Refrigerate until needed.
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Preheat oven to 500F. Filling: In large bowl of electric mixer, combine cream cheese, sugar, flour, lemon peel and vanilla. Beat at high speed just to blend.
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Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into crust-lined pan.
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Bake for 10 minutes. Reduce oven temperature to 250F and bake 1 hour longer.
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Spread top with sour cream. Let cool in pan on wire rack. Refrigerate for 3 hours, or overnight.
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To Serve: With spatula, loosen crust from sides of pan. Remove side of springform pan. Cut cheesecake into wedges. Nice with strawberries.
Makes 16 to 20 servings.
From: McCall’s Great American Recipe Collection, 1973 - Card 22c Our Rich Heritage