1 Box vanilla wafers
1 Stick butter
Crush wafers in food processor or blender until finely ground.
Melt butter and mix with wafers for crust. Press into a 10 inch
springform pan with your fingers, take care to make the crust as
thin as possible with special attention to the corners where the
crust tends to be a bit thick.
3 large pkg. cream cheese 3/4 cup sugar
juice of one large lemon 3 grade A large eggs
Blend thoroughly the cream cheese, sugar and lemon juice. Mix until
smooth . Add eggs and blend well. Pour mixture into crust and bake
for 30 to 45 minutes at 350 degrees. When done the cake will be set
(not solid), slightly golden, and perhaps split on top. It is better
slightly over and not under done. Remove from the oven and cool on
a rack. It will firm up more on cooling. This is an important
step...cool for about 45 minutes.
3 cups sour cream 3/4 cup sugar
2 tsp vanilla
Directions for topping:
Mix sour cream, 3/4 cup sugar and vanilla. Pour on top of cooled
cake. Return to 350 degree oven for 30 minutes. Cool to room
temperature. Refrigerate and cool thoroughly (overnight is fine) but
5-6 hours). Freezes well. You may serve now if you do not care for a
glaze or for a killer bodiller glaze....
1 can (1 lb) sour pitted cherries (packed in water)
1/2 cup sugar
1 tbs cornstarch
1 tbs lemon juice
2 drops red food coloring
Drain cherries, reserving 1/2 cup liquid. Put aside cherries. In a
saucepan, combine sugar, cornstarch. Add cherry liquid, stir until
smooth. Bring to a boil over medium heat and boil 1 minute..until
thick and clear. Remove from heat, let cool slightly. Add lemon
juice, cherries, food coloring. Cool until still warm but pourable.
Pour on top on chilled cheese cake. Refrigerate for an hour or
so.....While the cake may be prepared a day before, do not glaze
until the day that you plan to serve. I have also used commercially
prepared pie fillings as a glaze with good results.
Submitted By EARL SHELSBY On 11-21-94