Wednesday, December 23, 2009

Wonderful Wednesday Wrecipes

This is a very dense, heavy cake. Is that a New York-style? It is very important that the cream cheese be at room temperature so that it blends smoothly with no lumps.

Gerry’s Cheesecake

Crusts (choose one):


  • 2 cups finely processed graham cracker crumbs
  • ¼ cup sugar
  • 6 TBSP melted butter or margarine


  • 1-1/2 cup finely processed graham cracker crumbs
  • ½ cup finely processed walnuts or pecans or combination
  • ¼ cup sugar
  • 6 TBSP melted butter or margarine


  • 2 cups finely processed chocolate grahamy bear cookies
  • 2 TBSP sugar
  • 6 TBSP melted butter or margarine

Crust Directions:

Combine all crust ingredients in a medium bowl. Press mixture into 9” springform pan- press up sides first, then press remainder onto bottom. Refrigerate while preparing filling.


  • 32 oz. cream cheese (4 bars)- softened to room temperature
  • 1-1/2 cups sugar
  • 5 eggs
  • 2-1/2 tsp vanilla
  • 2 tsp FRESH lemon juice

Filling Directions:

In a large bowl, combine all filling ingredients until smooth with mixer. Pour into prepared crust. Bake at 350 degrees for one hour. DO NOT open oven! Turn oven off and leave cake inside for additional 30 minutes. Remove from oven & chill.


I use a 9” springform pan. My oven runs a tad hot so I turned the temp down to about 340 degrees. I wrapped in plastic while it still was a wee bit hot, and took the picture the following morning. When I peeled back the film, some condensation dripped on the top of the cake, which is the source of the pale spots. :^(

Nothing that some raspberry topping won’t cure!

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