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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!

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.


    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.


    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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