Yield: 1 servings
|1 each||Box vanilla wafers|
|1 each||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. Filling: Ingredients: 3 large pkg. cream cheese ¾ cup sugar juice of one large lemon 3 grade A large eggs Directions: 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.
Topping: Ingredients: 3 cups sour cream ¾ cup sugar 2 tsp vanilla Directions: Mix sour cream, ¾ 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 at least 5-6 hours). Freezes well. You may serve now if you do not care for a glaze or for a killer bodiller glaze.... Glaze: Ingredients: 1 can (1 lb) sour pitted cherries (packed in water) ½ cup sugar 1 tbs cornstarch 1 tbs lemon juice 2 drops red food coloring Directions: Drain cherries, reserving ½ 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 01-22-95