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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Helen's Cheesecake
 Categories: Cheesecake
      Yield: 1 Cheesecake
 
    3/4 c  Pecans; coarsely ground
    3/4 c  Graham cracker crumbs
      3 tb Unsalted butter; melted
     32 oz Cream cheese (4 pkg);
           - at room temperature
      4    Eggs
  1 1/4 c  Sugar
      1 tb Fresh lemon juice
      2 ts Vanilla
      2 c  Sour cream
    1/4 c  Sugar
      1 ts Vanilla
           Non-stick cooking spray
 
  Crust:
  
  Mix ground pecans, crushed graham cracker crumbs, and butter together.
  Press onto bottom of a 9 or 10" springform pan that has been sprayed
  generously with non-stick spray. Set aside.
  
  Filling:
  
  Preheat oven to 350?F. Beat cream cheese in a large bowl with an
  electric mixer until smooth. Add eggs, 1-1/4 cups sugar, lemon juice,
  and 2 ts vanilla. Beat thoroughly. Spoon over crust. Set pan on
  baking sheet. Bake 9" pan for 50 to 55 minutes, or 10" pan for 40 to
  45 minutes at 350?F. Remove from oven and let stand at room
  temperature for 15 minutes. Leave oven on.
  
  Topping:
  
  While cheesecake is baking, combine sour cream, 1/4 cup sugar, and 1
  ts vanilla. Blend well, cover and refrigerate. Once cake has stood at
  room temperature for 15 minutes, spread topping over. Return to oven
  and bake 5 minutes longer. Let cool thoroughly, then refrigerate to
  chill well for at least 24 hours, or preferably 2 to 3 days. Remove
  from pan and enjoy.
  
  Florence's notes:
  
  This recipe was originally given to me by Pat Stockett. Pat got it
  from a former supervisor of hers named Helen who used to bake and
  sell it professionally.
  
  Recipe by Helen
  
  Recipe FROM: Pat Stockett
  
  Posted by: Florence Thompson
 
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