Cheesecake (Val Neilson)

Ingredients

• ¾ cup crust walnuts
• ¾ cup crust graham crackers
• 3 tbsp crust melted butter
• 4 pkg filling; 8 oz each cream cheese
• 4 filling eggs
• 1¼ cup filling sugar
• 1 tbsp filling lemon juice
• 2 tsp filling vanilla
• 2 cup topping sour cream
• ¼ cup topping sugar
• 1 tsp topping vanilla

Method

1. Crust: Combine the walnuts, graham crackers and melted butter; press into the bottom of a lightly buttered 9- or 10-inch springform pan.
2. Filling: Beat the cream cheese, eggs, sugar, lemon juice and vanilla until smooth. Pour into the crust.
3. Bake at 350 degrees: 10-inch pan 40-45 minutes; 9-inch pan 50-55 minutes.
4. Topping: Combine the sour cream, sugar and vanilla. Remove the cake from the oven and let stand 15 minutes. Spoon the topping over the cake, starting at the center to 1/2 inch from the edge; return to the oven for 5 minutes.
5. Refrigerate 24 hours before serving.

Notes

From Val Neilson.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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