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Gail Raznick

Although it always looked so pretty when Mom made her cheesecakes, I can’t bring myself to top them with the cans of Wilderness fruit toppings (too much sugar, etc,) so I just make a berry purée instead.
Sorry Mom!

From: Shirley Goldstein

Originating from: Bessie Rips, Norman Rips’ mother

Usually served this when? Always on New Year’s Eve or any occasion. Used to make these like crazy! Whenever the chance was there, I made a cheesecake! Everyone loved them too. Would make several and have different toppings: cherry, blueberry, pineapple, sour cream or whatever!

 

Ingredients and directions

Cooking time: 50 minutes

Temperature: 375 degrees

Serves: 10-12

 

Crust for cheesecake:

1 ¼ cup graham cracker crumbs

¼ cup sugar

¼ cup melted margarine

1 teaspoon cinnamon

Blend and press to springform pan. Bake eight minutes at 375 degrees.

 

Filling:

24 ounces cream cheese

1 cup sugar

4 eggs (add one at a time)

2 teaspoons vanilla

Beat together thoroughly. Pour into springform pan on baked crust and bake at 375 degrees until firm, about 50 minutes. Take out and let stand 10 minutes.

 

Topping

1 pint sour cream

4 tablespoons sugar

2 teaspoons vanilla

Put back in oven at 450 degrees for 10 minutes

OR

Use one large can of Wilderness fruit topping (cherry, blueberry etc.) to top cheese cake. Refrigerate overnight.