Page 120 - 201415_TOH_Cookbook

CREAM CHEESE
CAKE
FATTORINI/ TANNENBAUM FAMILY, DOBBS FERRY, NY
INGREDIENTS
Makes 1 (10-inch) cake
Crust: 1 1/4 cups graham cracker crumbs 1/4 cup granulated sugar 1 teaspoon cinnamon 1/2 cup vegetable oil
Filling:
4 large eggs
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
4 (8-ounce) packages cream cheese, softened
2 cups sour cream
“This is Eddie’s second favorite dessert and a staple of the Fattorini clan’s Christmas Eve celebrations.” Anne M. Tannenbaum
ftttffftttPREPARATION 1. Preheat oven to 375°F. Lightly oil a 10-inch springform pan.
2. To make the crust: Mix the graham cracker crumbs, sugar, cinnamon and oil together until well mixed. Press into the springform pan.
3. To make the filling: In a bowl with an electric beater (or in a stand mix- er fitted with the whisk or paddle at- tachment), beat the eggs until thick and lemon-colored. While beating, gradually add the sugar, vanilla and salt. Add the cream cheese in small chunks and beat until no large lumps are visible. Add the sour cream and mix until thoroughly combined.
4. Pour the filling into the crust-lined pan. Place the pan into a second pan or onto a rimmed baking sheet to catch drips. Bake for 25 minutes. Increase the temperature to 425°F and bake for 15 more minutes. Let cool to room temperature. Once cool, refrigerate to set completely, at least 2 hours. Serve chilled.
tffTaste of Home – Page 108