Ingredients Jump to Instructions ↓

  1. 1 1/4 cup Graham cracker crumbs

  2. cup Sugar

  3. 2 tablespoons Butter; melted

  4. 40 ounces Cream cheese; softened

  5. 1 1/2 cup Sugar

  6. 3 tablespoons Flour salt

  7. 1 1/2 teaspoon Lemon juice

  8. 1 teaspoon Vanilla

  9. 5 Eggs

  10. 2 Egg yolks

  11. cup Whipping cream fresh fruit; optional strawberry jelly; melted optional

Instructions Jump to Ingredients ↑

  1. Combine crumbs, ¼ cup sugar, and butter; press into the bottom of a buttered 10-inch springform pan. Chill. Beat cream cheese at high speed of an electric mixer until light and fluffy. Add 1-½ cups sugar, flour; salt, lemon juice, and vanilla; beat 5 minutes.

  2. Add eggs and yolks, one at a time, beating after each addition. Add cream; mix well. Pour batter into prepared pan. Bake at 425 degrees for 10 minutes; reduce temperature to 250 degrees, bake 1 hour and 15 minutes or until set. DO NOT open oven door during baking time. Cool 1 hour; cover and chill at least 8 hours. Garnish with fresh fruit glazed with melted jelly, if desired.

  3. SOURCE: Cornsilk, The Junior League of Sioux City, Iowa America's Best Recipes; A 1988 Hometown Collection; Oxmoor House


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