Mr. Tim’s Cheesecake in a 9” Spring form Pan

Okay, so here's yet another recipe from Aunt Dolly that is less that full of luster.

What am I doing wrong?

I haven't tasted of these recipes, (other than the spaghetti and I have made my preference
known about spaghetti sauces prior to cooking.) This latest recipe, which again, the Italian set here in my little circle simply raved about it.

I cooked it. I promptly decided I didn't like it. It was not firm. It was light and fluffy. (I like very hard and thick cheesecakes.) This was as fluffy as a quickie refrigerated recipe.

This is the last recipe I will cook of Aunt Dolly's... bless her. I can't wait to see her... but I'm taking
a set of cookies, a cake, and tuiles from my recipe collection.

So if you are interested, here is her friend's recipe for the cheesecake---just as it was given
to me.


Tasting Comments:

Me: Too thin, not baked thoroughly. Taste was delicious. Texture was disaster.
Even after letting it cook an additional 20 minutes at a higher temp... the cheese
cake never quite set as well as I had hoped. It set... but the whole cake was light.
and fluffu.
Second Opinion: I won't let anyone see it.

Mr. Tim’s Cheesecake in a 9” Spring form Pan

1^st set of Ingredients.

3 (8oz.) packages Philadelphia Cream Cheese

4 eggs

1 cup sugar

1 teaspoon vanilla

1 teaspoon lemon juice

2^nd Set of Ingredients

1 pint (16 oz.) sour cream

½ teaspoon vanilla

¼ cup sugar

26 Graham Crackers or 1 ½ cups crumbs

1 stick butter

¼ cup sugar

Place 1^st set of ingredients in an electric mixer. Beat for 20 minutes. Roll or crush

Graham Crackers to obtain 1 ½ cups crumbs. Mix with enough butter and ¼ cup sugar to create crust. Crust the 9”inch spring form pan and fill with 1set of ingredients to bake for 30 minutes at 350 degrees. While the first set of ingredients are baking….

Mix 2^nd Set of Ingredients for 30 minutes. Then pour over cake and continue to bake

For another 15-20 minutes.