Cheese Cake
From: Mike
& Lois Donato, April 1976
Ingredients
Crust |
Filling |
1 box graham crackers (crushed) |
¾ pound farmers cheese |
¼ cup sugar |
¾ pound cream cheese |
1 teaspoon cinnamon |
3 eggs |
1 stick butter |
1 ½ cups sugar |
Pineapple or other fruit (drained) |
3 tablespoons cornstarch |
1 tablespoon cornstarch |
pinch of salt |
|
1 ½ cups sour cream |
|
1 ½ cups milk |
|
2 teaspoons vanilla |
To Prepare…
Crust
1.
Melt butter and mix with the
other ingredients.
2.
Butter spring-form pan and
line with crumb mixture.
3.
Save ½ cup for topping.
4.
Drain pineapple (or other
fruit) for a few hours (If you use pie filling, just chill).
5.
Mix with 1 tablespoon
cornstarch, then spread over crumb mixture.
Filling
1.
Beat farmers
cheese and cream cheese.
2.
Add eggs beating in one at a
time.
3.
Add sugar, cornstarch and salt
in separate bowl.
4.
Blend well and add cheese mixture.
5.
Add sour cream, milk and
vanilla.
6.
Blend well and turn into
crumb-lined spring-form pan.
Bake at 350 degrees for 1 hour.
COOL IN OVEN 1 HOUR (Oven OFF)
DO NOT OPEN OVEN DOOR DURING BAKING OR COOLING. (Cake will
flop)