J. kicked off the birthday season for us here in St. George, but actually my extremely talented sister K celebrated her 21st (shhhh :)) birthday on the 17th. J's is the 19th, and my most charming Dad's is the 22nd! I was assigned today to bring his favorite Polish (We call it New York) cheesecake! It's Dad's favorite because he served his mission in Upstate New York, and the darling little lady the missionaries lived with made it for them! It has three layers and requires careful timing as it is in the oven, out of the oven, into the fridge, added to, and back into the oven again. Here is the recipe Dad brought home from New York. We have edited it to make in a 9x11 dish instead of a 9x9 dish:
Polish Cheesecake
Graham Cracker Crust
1 1/2 cups or about 20 squ Graham Crackers Crushed
1/4 cup sugar
1/4 lb marg or butter melted (we always use the real butter)
Filling
1 1/2 lbs Cream Cheese
5 eggs
3/4 cup subar
1 1/2 tsp vanilla
Topping
1 1/2 pt sour cream
1 1/2 tsp vanilla
1/2 cup sugar
I. To make crust, mix cracker crumbs with sugar and melted butter. Press mixture into a buttered 9x11 pan.
II. Blend the eggs, one at a time into cream cheese. Add sugar and vanilla and mix well. Pour into crust and bake 33-35 minutes at 350 degrees. Cool at room temperature 10 min and then 5 min in the refrigerator.
III. Meanwhile beat together sour cream, vanilla and 1/2 cup sugar. Pour over top of partially cooled cheese cake. Bake 10 min. at 350 degrees. Refrigerate at once for at least 12 hours before serving.
Here's also a picture of the cute flowers we made for the auction tonight. My darling sister K. made something similar to this and I saw them last week when I was up there! I have been anxious to cut my own out! I am glad to have the auction as the excuse to get one made for me!
Polish Cheesecake
Graham Cracker Crust
1 1/2 cups or about 20 squ Graham Crackers Crushed
1/4 cup sugar
1/4 lb marg or butter melted (we always use the real butter)
Filling
1 1/2 lbs Cream Cheese
5 eggs
3/4 cup subar
1 1/2 tsp vanilla
Topping
1 1/2 pt sour cream
1 1/2 tsp vanilla
1/2 cup sugar
I. To make crust, mix cracker crumbs with sugar and melted butter. Press mixture into a buttered 9x11 pan.
II. Blend the eggs, one at a time into cream cheese. Add sugar and vanilla and mix well. Pour into crust and bake 33-35 minutes at 350 degrees. Cool at room temperature 10 min and then 5 min in the refrigerator.
III. Meanwhile beat together sour cream, vanilla and 1/2 cup sugar. Pour over top of partially cooled cheese cake. Bake 10 min. at 350 degrees. Refrigerate at once for at least 12 hours before serving.
Here's also a picture of the cute flowers we made for the auction tonight. My darling sister K. made something similar to this and I saw them last week when I was up there! I have been anxious to cut my own out! I am glad to have the auction as the excuse to get one made for me!
