|This month recipe comes from the Book “The Sweet Spring Still Flows”|
A Penn Colony book of historical pictures and stories. (152 pages) Compiled by Robert & Phyllis Willianson.
(submitted by daughter-in-law Jackie)
|1 ¼ cup graham cracker crumbs (16 squares)|
2 tbs. sugar
3 tbs. Butter or margarine, melted
2 – 8 oz. And 1 – 3 oz. Cream cheese, softened
1 cup sugar
¼ tsp. Vanilla
2 tsp. Grated lemon peel (optional)
Heat oven to 350F. Stir together cracker crumbs and 2 tbs. Sugar. Mix in butter. Press mixture into bottom ungreased 9 inch spring form pan. Bake 10 minutes. Cool. Reduce oven to 300F. Beat cream cheese in large mixer bowl. Gradually add 1 cup sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time. Pour over crumb mixture. Bake until center is firm, about 1 hour. Cool to room temperature. Spread with glaze. Refrigerate at least 3 hours. Loosen edge of cheese cake with knife before removing side of pan. Yields 12 servings.
Blue berry glaze.
Drain 1 can (16 0z.) blueberries, reserving liquid. Add enough water to measure 1 cup. Mix ½ cup sugar and 2 tbs. Cornstarch in small saucepan. Stir in 1 cup liquid. Cook, stirring until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, stir in blueberries. Cool.
Grandpa Ron Heim was reputed to have the Heim sweet tooth. Upon one of his visits to our home in Iowa, John and I were awakened late in the night by a disturbance in the kitchen. Upon a sleepy, half awake investigation there was Ron caught red-handed with his head in the refrigerator wolfing down some of his favorite, extra rich, cheese cake. From that point on the cheese cake would have to be hidden when Ron and Carolee would visit us. I would have to hide it from my own kids and Grandpa Ron so everyone would at least get one piece. It became a joke between us. So one Christmas I gave him his very own cheese cake!