Who says recipes get outdated? This one from Bon Appetite, September 1983, is one of those timeless recipes you will go to again and again. Thanks to Diane Houser who shared it in a recipe exchange.
Cheesecake
Crust
¾ c coarsely ground walnuts ( I omit this)
¾ c finely crushed graham crackers
3 tablespoons melted butter
Filling
4- 8oz pkgs cream cheese room temp
4 eggs
1 ¼ c sugar
½ teasp lemon juice
2 teasp vanilla
Topping
2 cups sour cream
¼ c sugar
1 teasp vanilla
Position rack in center of oven and preheat 350. Lightly butter 9” spring form pan. For crust combine and press into bottom of pan.
For filling beat cream cheese one package at a time with 1 egg in food processor and put into bowl. Add sugar and lemon and vanilla and mix thoroughly. Spoon over crust. Set pizza pan to catch drippings ( I don’t get any drippings so I don’t do it) Bake 50-55 minutes. Cake may crack. Remove from oven and let stand for 15 minutes. Retain oven temp at 350. For topping combine sour cream , sugar and vanilla. Cover and refrigerate.
When cake has finished baking spoon topping over cake carefully to within ½ inch from edge. Return to oven and cook 10 minutes longer.
Let cool and refrigerate 3-4 days. Yes . . . Days - it will taste great !
