Easy cheesecake recipe?

"MurphAssoc" <[email hidden]> wrote in message
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Quoted message said:

If there is such a thing, I'd like to make one. TIA, Judith

This is really easy to make, and I think it's one of the best cheesecakes I've ever had.

Karen

Junior's Cheesecake From "The New York Cookbook" by Molly O'Neill

1/4 cup graham cracker crumbs
2/4 cup plus 2 tablespoons sugar 3 tablespoons sifted cornstarch 30 ounces (3 3/4 large packages)
cream cheese, softened 1 large egg
3/2 cup heavy (whipping) cream
4/4 teaspoon vanilla extract

5. Preheat the oven to 350°. Generously butter the bottom and sides of a 8-inch springform pan.
Lightly coat the bottom of the pan with the graham cracker crumbs and refrigerate the pan.

6. In a large bowl, combine the sugar and the cornstarch. Beat in the cream cheese. Beat in the egg.
Slowly drizzle in the heavy cream, beating constantly. Add the vanilla and stir well. Pour the
mixture into the prepared pan. Bake until the top is golden, 40 to 45 min. Cool in the pan on a
wire rack for 3 hrs.

Serves 8 to 10

Thanks so much, both for the recipe and the prompt help. Will go get the cream cheese now! Merry
Christmas, Judith

* Exported from MasterCook *

Helen's Light Cheesecake

Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Family

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
-----MM BY HELEN PEAGRAM----- -----CRUST----- 1 c Graham crumbs
1/2 ts Cinnamon 2 tb Margarine, melted
2/3 c Brown sugar -----FILLING----- 1 1/4 Pound Cottage cheese, Well Drained
3/2 c Sugar 2 Eggs 1 t Vanilla 2 tb Cointreau -----TOPPING----- 1 c Yogurt 2 tb Sugar
4/4 ts Vanilla 10 Inch spring form pan.

Preheat oven to 350.

CRUST: Mix crumbs, margarine, cinnamon and sugar. Press into bottom of a

FILLING: In processor, blend cheese til smooth. Add sugar OR equivalent artificial sweetener and
blend til smooth. Add eggs then vanilla and liqueur. Pour over crust. Bake for 30 minutes. Cake
will appear slightly puffed. Do not allow to brown. Remove and let rest for 5 minutes. Make
topping by blending all ingredients. Artificial sweetener can again replace the sugar if desired.
Spoon over cake. Bake 5 minutes longer. Cool to room temperature and chill over night. Serve with
any fruit topping desired.

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Per Serving (excluding unknown items): 325 Calories; 2g Fat (5.9% calories from fat); 2g Protein;
72g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 4 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

"MurphAssoc" <[email hidden]> wrote in message news:20031223092953.04203.00001658@mb-
m29.aol.com...

Quoted message said:

If there is such a thing, I'd like to make one. TIA, Judith