WMFB – 5/16/11

WMFB – 5/16/11

Do you like graham crackers? I do, and West Meadow Farm Bakery makes delicious ones. They are much better than what you buy in the grocery store. They’re good to eat plain or to make Sa’mores, but the great thing is you can now make recipes that call for graham cracker crumbs. Probably the most common use is for graham cracker crumb crusts for pies and cheesecakes. My first attempt was a cheesecake that turned out very well, so here is the recipe. The great thing is, you can make this 2 or 3 days ahead and it is still delicious!

Nancy McRae’s Cheesecake

Crust

¾ cup coarsely ground nuts ( I use walnuts or pecans )

¾ cup graham cracker crumbs

3 T melted butter

Combine ingredients and press onto bottom of 10” spring form pan.

Filling

4 8 oz. Packages softened cream cheese

4 eggs

1 ¼ cup sugar

1 T fresh lemon juice

1 T grated lemon rind

2 t vanilla

Beat cream cheese until smooth. Add remaining ingredients and beat thoroughly. Spoon over crust. Set pan on cookie sheet to catch drips. Place rack in center of oven. Bake at 350 degrees for 40 – 45 minutes. Remove from oven and let sit for 15 minutes. Keep oven at 350.

Topping

2 cups sour cream

¼ cup sugar

1 t vanilla

Combine together and blend well. After cake has set for 15 minutes, spread topping over cake and return to oven for 5 minutes. Cool completely, then refrigerate. Top with berries if desired.

This is best made at least one day ahead, and can be made 2 – 3 days before serving.

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Published in: on May 16, 2011 at 4:25 pm  Leave a Comment