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In baking you need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
Cake, Pies & Dessert Recipes
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Applesauce Caramel Cake Recipe
Carrot Cake Recipe
Pineapple Upside-Down Cake Recipe
Blueberry Buckle Cake Recipe
Rhubarb Crisp Recipe
Apple Crisp Recipe
Bread Pudding Recipe
Pie Crusts Recipe
Apple Pie Recipe
Blueberry Pie Recipe
Fresh Peach Pie Recipe
Canned Peaches Pie Recipe
Lemon Meringue Pie Recipe
Pecan Pie Recipe
Pumpkin Pie Recipe
Rhubarb Strawberry Pie Recipe
Caramel Coconut Flan Recipe
Cheesecake Recipe
Grandmas Fried Pies Recipe
Mini Tarts Recipe
Ginger Cookies Recipe
Soft Chocolate Chip Cookies Recipe
Oatmeal Cookies Recipe
Brownies Recipe
Cheesecake
This recipe for cheesecake will whip smoothly if you let cream cheese soften first.
2 8 oz pkg cream cheese
¾ cup sugar
4 large eggs
1 tsp vanilla extract
2 tbls lemon juice
graham cracker crust
Preheat oven to 350. Cut up cream cheese into cubes and put in a medium mixing bowl for 30 minutes at room temperature to soften. Beat the cream cheese with mixer till fluffy. Mix in the eggs one at a time and add the sugar, vanilla and lemon juice. Beat until smooth and pour into graham cracker crust. Bake for 30 minutes and cool on rack. Chill for several hours.
This can be served as is, or cover the top with sliced strawberries or with cherry or blueberry pie filling.
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