Cheesecake No Lemon

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This recipe is modified from "Blue Ribbon Cheesecake" on page 10 of the Cheesecake Bible by Gerorge Geary. The picture shown is finished Blue Ribbon Cheesecake.

Preparation time: 1 hr
Cooking time: 50-70 min

Difficulty: Medium - experience needed
Serves: 16


2 1/2 cup graham cracker crumbs
1/2 cup butter, melted
1/3 cup sugar
1 tsp vanilla

4 8 oz packages of Philadelphia cream cheese at room temperature
1 1/4 cup white sugar
4 eggs at room temperature
2 tsp vanilla extract

1/2 cup sour cream
1/4 cup white sugar
1 tsp vanilla extract


Step one: Go out and purchase a copy of "The Cheesecake Bible"

Unwrap cream cheese and place in mixing bowl, cut up in thirds. Cover with a flour sack cloth. Set eggs out later and allow to raise to room temperature. Check with infrared thermometer.

While you wait for "room temp"...
Grind 2 sleeves of graham crackers to get 1 1/2 cups of crumbs.
Mix the crust ingredients and press into a 9" ungreased Cheesecake Pan.
Bible recommends freezing.

* Preheat oven to 350 deg f.
Once you are satisfied your eggs and cheese are up to temp beat cream cheese and sugar on medium high for 3 minutes until very smooth. Add one egg at a time beating 2 minutes well until smooth for each. Add vanilla, mix.

Pour filing over crust, make smooth. Bake in 350 deg oven until top is light brown and center has a slight jiggle to it.
Set timer for 50 to start. First attempt took an extra 15-20 minutes.

Remove from oven and prepare topping. Mix in a small bowl spread on top of cheesecake.
Cake should have a depression to hold it.

Bake for 5 more minutes. Cool on rack for 2 hours place in refrigerator for at least 6 hours.

Decorate with fruit or favorite jelly.


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