Cheesecake from Bon Appetite

Who says recipes get outdated?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 !

Giant Double Chocolate Cookies

Email buddy Diane Houser knows my weakness for chocolate chip cookies. That is probably why she shared this fabulous recipe when we did a recipe exchange.

Also try page 191 in Tastes & Treasures for a slight variation of this recipe using old-fashioned oats and a touch of cinnamon.

For less calories, place your cookies on parchment paper lined cookie sheet before you bake them. What a difference in clean up too.

Giant Double Chocolate Cookies

½ c shortening
1 cup brown sugar
1 egg
½ cup sour cream
1 ½ teasp vanilla
3 cups ghiradelli semi sweet chips
1 ¾ c unsifted flour
½ teasp salt
½ teasp baking powder
½ teasp baking soda

Cream shortening with sugar. Mix in egg, sour cream, vanilla. Melt 1 ½ c chips and blend with creamed mixture. Sift flour with salt, baking powder, baking soda, add dry ingredients to creamed mixture, stirring until smooth fold in remaining chips. Chill dough ½ hour. Use ¼ c dough for each cookie. Place on greased baking sheet. Flatten slightly. Bake 350 for 10-12 minutes or until slightly soft in center.