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Recipe Name: Almost Perfect Cheesecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 1

1 Box vanilla wafers
1 Stick butter
Crush wafers in food processor or blender until finely ground. Melt
butter and mix with wafers for crust. Press into a 10 inch springform
pan with your fingers, take care to make the crust as thin as possible
with special attention to the corners where the crust tends to be a
bit thick. Filling: Ingredients: 3 large pkg. cream cheese 3/4 cup
sugar juice of one large lemon 3 grade A large eggs
Directions: Blend thoroughly the cream cheese, sugar and lemon juice.
Mix until smooth . Add eggs and blend well. Pour mixture into crust
and bake for 30 to 45 minutes at 350 degrees. When done the cake will
be set (not solid), slightly golden, and perhaps split on top. It is
better slightly over and not under done. Remove from the oven and cool
on a rack. It will firm up more on cooling. This is an important for about 45 minutes. Topping: Ingredients: 3 cups sour
cream 3/4 cup sugar 2 tsp vanilla Directions: Mix sour cream, 3/4 cup
sugar and vanilla. Pour on top of cooled cake. Return to 350 degree
oven for 30 minutes. Cool to room temperature. Refrigerate and cool
thoroughly (overnight is fine) but at least 5-6 hours). Freezes well.
You may serve now if you do not care for a glaze or for a killer
bodiller glaze.... Glaze: Ingredients: 1 can (1 lb) sour pitted
cherries (packed in water) 1/2 cup sugar 1 tbs cornstarch 1 tbs lemon
juice 2 drops red food coloring Directions: Drain cherries, reserving
1/2 cup liquid. Put aside cherries. In a saucepan, combine sugar,
cornstarch. Add cherry liquid, stir until smooth. Bring to a boil over
medium heat and boil 1 minute..until thick and clear. Remove from
heat, let cool slightly. Add lemon juice, cherries, food coloring.
Cool until still warm but pourable. Pour on top on chilled cheese
cake. Refrigerate for an hour or so.....While the cake may be prepared
a day before, do not glaze until the day that you plan to serve. I
have also used commercially prepared pie fillings as a glaze with good
results. Submitted By EARL SHELSBY On 01-22-95 Submitted By
COOK4U@VIVANET.COM On TUE, 5 DEC 1995 125335 GMT From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 842
Calories From Fat: 820
Total Fat: 93.2g
Cholesterol: 244mg
Sodium: 30.8mg
Potassium: 33.7mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: <1g
Protein: 1.2g

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