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December 26th, 2005

Holiday Time! What is your very favorite winter holiday food? Christmas? New Year's Eve or day? Share you recipe with us all! publisher@flyanglersonline.com

Dottie S's Cheesecake
From Ron, Long Island, NY

Here is what used to be our family's "secret" recipe for cheesecake, given to me by the mom of a close friend. That is, it was a secret recipe until a famous department store cheesecake recipe contest winner, and a previous friend of mine, divulged my "secret" recipe and won the $25,000 grand prize! If I had cared to do so, thus reneging on my promise not to spread it around, I would have won the $25,000. So, now that it doesn't matter anymore that it was a secret, this will be everyone's favorite cheesecake recipe forevermore.

    Filling:

    1 pt. sour cream

    1 c. sugar

    2 lg. Pkg. Cream cheese

    3 eggs

    1 tb. Vanilla

Make crust: I use Peak Freens shortcake cookies-can use graham cracker crumbs, butter cookie crumbs, Lorna Doones, or any buttery cookies.

Crust:

    1 2/3 C. crumbs

    1/4 C. sugar

    1/4 C. butter, softened.

Blend crumbs, sugar, and softened butter till crummy.

Press into bottom and little up sides of a 9 in. springform pan. Bake in 375 degree oven for 8 min. Remove.

Lower temp. to 350. Then:

Cream cream cheese and sugar.

Add eggs one at a time.

Add sour cream & vanilla

Put in pan.

Bake in 350 oven for 30 min. Leave in oven (OFF) for 1 hour. DON'T OPEN OVEN DOOR! Place in frig and chill 5 hrs.

Strawberry topping:

(Makes 1 cup)

Thaw l pkg. Frozen strawberries. Drain. Reserve 1/2c. liquid. In pot, combine 1 tb. Sugar, 2t. cornstarch. Stir in reserved liquid.Bring to boiling. Boil 1 min. Cool slightly. Stir in strawberries. Cool completely. Spread over top. Or, if desired, put in glass bowl and serve separately. Some like their cheesecake "naked," you know!


~ Ron

Publisher's Note: JC did the photos for the FAOL Test Kitchen; this really is terrific - and very easy. We used up all of the strawberry topping and then used homemade raspberry sauce with some whole raspberries. Excellent. ~ DLB

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