Tuesday, April 3, 2012

Grandma Scarl’s Cheesecake

I’ve watched my Grandma Scarl make this easy delicious cheesecake many times when I was a little girl, and soon I began to make it myself.  It is always a huge hit with the family at Easter and can easily be decorated according to the occasion.  Grandma always said the key to a good creamy cheesecake is to mix the filling well.  This recipe can be easily adapted to a low sugar by using Splenda in place of sugar. Enjoy!

Graham Cracker Crust

1 inner seal packet of graham crackers finely crushed

¼ C sugar or Splenda

¼ C butter/margarine softened

Thoroughly blend graham cracker crumbs, sugar and butter.  Press firmly against the bottom and sides of a 9x13 cake pan.

Cheesecake batter

3 lg Cream Cheese

5 lg eggs

1 C sugar or Splenda

3tsp Vanilla

Blend at high speed for 15 minutes. *A well blended batter is the key to a creamy cheesecake.  Fill batter over the graham cracker crust. Bake at 350° for 40 minutes. 

Cool and top with:
1 pint sour cream mixed with 1/3 C sugar or Splenda

Place back in oven for 10 more minutes.  If desired, decorate with maraschino cherry or strawberry halves when cooled.

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