Thursday, November 24, 2011

Grandma Vincenza's Cheese Cake

If you have five hours and a spring pan, this cheese cake is totally worth the effort.


four packages of cream cheese
1lb of sour cream
1 1/2 cup of sugar
5 eggs
1tbsp vanilla extract
2 tbsps cornstarch


Take the cream cheese and eggs out of the refrigerator and let them sit on the counter for three hours. (Let them soften, but not so much that they grow legs and eyeballs.)

In a large bowl, mix all the cream cheese with two of the eggs. Then add all of the other ingredients to the bowl and blend until it is really creamy.

Set aside.

Pour the contents of the bowl into a spring pan and place the spring pan into a larger pan- (a lasagna pan works). Fill the larger plan slightly with water. Yes, the water is supposed to seep into the spring pan a little bit.

Pour the mixed ingredients in a spring pan set in a larger pan of water

Put the whole mess in the oven at 375 degrees for an hour. After an hour turn off the oven and keep the pie in there for another hour. I added leftover chocolate from another recipe to the top at this point, but that is optional. Looking back I think I should have waited until the cake was done to add the chocolate.

Take out the pie and let it cool on the counter for about ten minutes longer. If the sides of the spring pan pop off easily, then you get an A for cheese cake making. Keep the base of the spring pan on the pie and wrap the whole thing in plastic wrap. Refrigerate.

If the cake is still mushy and sticks, I have no idea what you did wrong. Just throw it out and go buy a cheese cake.
When you are releasing the spring pan, use a knife around the rim and be really careful - it has to be completely cool or the whole thing will spilt in half.

Cheese Cake done!

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