Almost perfect cheesecake

 
                         ALMOST PERFECT CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Dairy
                 Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----INGREDIENTS-----
                         -----CRUST-----
    1                    Box vanilla wafers
    1                    Stick butter
                         -----DIRECTIONS-----
 
   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 step...cool
   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
  
 
 
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