Friday, April 4, 2008

Corinne's Cheesecake

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This is a classic, tried and true cheesecake recipe from Corinne Gooden. You can add whatever fresh fruit is in season to this at the time of serving. It tastes best if you make it the day before. Here's a great photo of Corinne's girls, Amy and Sydne Gooden. Amy is a talented maritime engineer residing in West Seattle, while Sydne is an extraordinary chef, living in NewYork City.

1-1/2 cup graham cracker crumbs
¼ cup sugar
¼ cup butter, melted

Mix ingredients together. In a greased spring form pan, press the crust ingredients on the bottom and sides of the pan.

2, 8-oz packages of cream cheese, softened
2 eggs, slightly beaten
2/3 cup sugar
2 tsp vanilla
Splash lemon juice

Mix filling ingredients together. Pour into the crust. Bake at 350 degrees for 25 min.

1-1/2 cup sour cream
4 T sugar
2 tsp vanilla

Mix topping ingredients. Spread on top of the cheesecake after it has baked. Return to oven and bake at a pre-heated 450 degrees for 7 min. Cool and refrigerate the cheesecake, so that it sets completely. Serve with fresh berries.

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