David de Jongh's Cookbook
Cheese Cake
| 1lb. Philadelphia cream cheese | For the crust: |
| 1lb sour cream | 1½ cups Graham cracker crumbs |
| 1 cup sugar | 1/3 cup butter |
| ½ teaspoon vanilla essence | 3 tablespoons sugar |
| 3 eggs |
Preheat oven to 350°F. Allow cream cheese to reach room temperature, or warm in microwave until soft. Mix cracker crumbs, sugar and butter in a saucepan over a low heat. Turn into 9" cake pan and press to shape of pan. Or you can buy ready-made Keebler graham cracker crusts: not quite the same, but a lot less fuss.
Mix cheese and sugar to a creamy consistency. Add sour cream, a little at a time, then vanilla. Pour mixture into pie crust and cook 30 min at 350°F. Turn oven off and leave cake in oven another 50 minutes. Do NOT open oven until the end of this time. Put cake in refrigerator for 24 hours, then top with peach or cherry pie filling. Heaven!
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