It took a lot of cajoling and years of friendship and then a blood oath not to share this recipe for my mom to get this recipe. Well, she gave it to me so I guess sons don't count in blood oaths.
The creator of this recipe was my sister's best friend's mother and their family owned and ran the Z Line Ferry to Fire Island in Bayshore, Long Island. We've enjoyed this cheese cake now for well over 30 years and it never disappoints. So here is a very easy, very delicious but ordinary looking cheese cake.
FOLLOW THE DIRECTIONS EXACTLY!! It will not turnout correctly if you don't.
CRUST
•Use a 9-10 inch spring form pan
•1 and 1/4 cup graham cracker crumbs or 16 crackers crumbled
•1/4 stick of Flieshman's Margarin melted (Flieshman's is highly recommended)
•1/4 cup of sugar
1.Mix directly in pan, pat down and refrigerate for 15 minutes.
FILLING
•pre-heat oven to 375 degrees
•1 lb cream cheese bar at room temp or softer
•1/2 cup of sugar
•3 medium eggs
•1/3 teaspoon of good vanilla
1.Put all ingredients in a large bowl and beat at high speed with a hand mixer until smooth.
2.Put into oven for 20 minutes.
3.Remove from oven and let stand for 15 minutes.
4.When the 15 minutes are up THEN begin the topping.
TOPPING (about half of you should be really good on this part)
•pre-heat oven to 475 degrees
•1 pint of sour cream
•1/4 cup of sugar
•1 teaspoon of good vanilla
1.Mix well with a spoon and then carefully spoon onto the top of the cake.
2. Bake for 10 minutes.
3.Cool well and then refrigerate over night or for at least 4 hours.
4.ENJOY!!
