Cheese Cake
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic rich cheesecake featuring a base of farmer cheese and sour cream with a graham cracker crust. This traditional dessert bakes into a creamy treat that is gently cooled in the oven.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 1 hour | 1 hour | 8 servings |
🔪 Key Equipment
- Mixing bowl
- Baking pan
- Mixer
Ingredients
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 lbs. | Farmer Cheese | Room temperature |
| 1 cup | Sugar | Granulated |
| 4 teas. | Cornstarch | None |
| 5 | Egg Yolks | Separated from whites |
| 5 | Egg Whites | Separated, beaten until stiff |
| 1 pint | Sour Cream | Room temperature |
| 1 teas. | Vanilla | Extract |
Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 lb. | Graham Crackers | Crushed |
| 1/8 lb. | Butter | Melted |
Instructions
Step 1: Preparation and Mixing
- Ensure all ingredients are at room temperature.
- Mix all ingredients together except egg whites until smooth.
- Beat the 5 egg whites until stiff, then gently fold into the mixture.
Step 2: Crust and Baking
- Mix the 1/2 lb. graham crackers with the 1/8 lb. butter and line a baking pan, reserving some crumb mixture to sprinkle over the top.
- Pour the batter into the prepared pan and sprinkle the remaining crumbs over the top.
- Bake at 325°F for one hour until set.
- Let cool completely in the oven.
💡 Make-Ahead & Storage: Store the baked and cooled cheesecake in the refrigerator for up to 3 days before serving.
Original Recipe Scan
