Cheesecake

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I have an email from Mom: August 13, 2005. Kalon points out that I must have been making him a birthday cake. I'll post what I made, which is a combination of the two things Mom made!

3 pkgs light cream cheese
1.5 cups light sour cream
3 eggs
1 cup sugar
2 tsp vanilla
1/2 tsp grated lemon rind

Crust:

1 3/4 cup graham wafer crumbs
1/4 cup finely chopped walnuts
1/2 tsp cinnamon
1/2 cup butter, melted
(Mom points out you could leave out the walnuts and use 2 cups crumbs instead. I used about 1/4 tsp cinnamon)
Make crust and press into a lightly greased springform pan. 

Preheat oven to 350. Blend cheese, sour cream until not so lumpy, blend in eggs and vanilla and the lemon rind. Mix well. Pour into crust. I baked for 55 minutes. 

It's a great texture and denseness, thick but not too heavy. And not too sweet. 


The original recipe that Mom makes is here, but Mom you said you haven't followed that for years:

5 pkg cream cheese
5 eggs
1 3/4 cup sugar
3 tbsp flour
Grated lemon rind
1/2 tsp vanilla 
1/4 cup whipping cream

Beat cheese until smooth, then add flour, sugar, lemon rind, and vanilla and beat on high speed. Add eggs one at a time and beat until light and smooth.

BUT "last week when I made it for Allison, I used four packages of cream cheese and four eggs. I did not use flour, or lemon rind or whipping cream. And I used one cup of sugar. It was not sweet, but quite good. The recipe on the inside of thePhiladelphia cream cheese pkg is pretty much the same, only they use three pkgs of cream cheese and three eggs and I can't remember how much sugar, but it's inside the package."

This recipe is the Best of Bridge classic:

Crust is as I wrote above

2 8 oz pkg cream cheese
1 cup sugar
3 eggs
3 cups sour cream
2 tsp vanilla


Location: City Park Saskatoon

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