Cheesecake

Tommy’s Cheese Cake

Crust:

1 ½ cups graham cracker crumbs

2 tbsp sugar

2 tbsp butter, melted

Bake 20 minutes at 350◦ and then turn on the broiler. Watch close so that it browns but does not burn.

Filling:

2 pkg cream cheese

1 cup sugar

5 egg yolks

1 pt plain yogurt

1 tsp lemon juice

1 tsp vanilla

5 egg whites beaten till stiff

Beat cream cheese. Add other ingredients one at a time beating after each addition and then fold in the egg whites last. Turn into the crust as soon as it is browned. Turn the oven off and let cheese cake stand in oven for 1 hour. Chill completely before serving. Serve plain or with fruit pie filling topping like cherries, strawberries, etc.

Instant Cheesecake

Crust:

18 graham Cracker Squares

1/4 cup sugar

6 tbsp melted butter

Combine all ingredients. Press into 8x8 pan. Bake at 350◦ for 20 minutes. Cool.

Filling:

1 pkg instant vanilla pudding

1/2 cup heavy whipping cream

1/14 cups milk

1 cup softened cream cheese.

Combine all ingredients and mix at low speed until blended and then whip at high speed for 2 minutes. Spoon into crust.

Topping:

1 qt drained fruit

1 tbsp flour

Mash ½ the fruit with sugar and flour. Cook over medium heat until thickened. Slice other half of the fruit into bite size pieces. Arrange evenly over the filling. Chill ½ hour and then serve.