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Cheesecake
From Dorothy McNett's recipes at www.dorothymcnett.com. Someone had given Ed Ricketts a cheesecake but he only looked at it and put it in the cupboard as he did not know what it was. It was forgotten about for several months, and then found...but of course could not be eaten! So, put this one in your refrigerator and don't forget to eat it within a few days! Delicious!
for the crust:
1 1/2 - 1 3/4 cups raw walnut or almond pieces
1 1/2 cups raw sugar
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/3 cup unsalted butter, melted
Filling:
3- 8 oz. packages cream cheese, softened (organic is best!)
1¼ cups raw sugar
6 eggs
1 pint sour cream (organic is best!)
3 tablespoons flour or rice flour
2 teaspoons real vanilla extract
1 tablespoon lemon juice
Preheat oven to 325°. In food processor with the steel chopping blade in place, whirl the nuts, sugar, salt, and cinnamon to finely grind. Whirl in the melted butter. Press lightly into 10 inch springform pan. Bake crust 12-15 minutes. Set aside while you make the filling.
Soften the cream cheese in batter bowl 3-4 minutes on half-power in microwave, or allow to stand at room temperature for several hours. Whisk until smooth. Add sugar and eggs; whisk well. Add sour cream, flour, vanilla, and lemon juice. Blend well. Pour into prepared crumb crust. Bake one hour at 325° and let stand 1 hour in oven with door ajar. Refrigerate at least 2-3 hours before serving.
Recipe created 1994-11-22.
