THE COVETTED CHEESECAKE RECIPE

My mother-in-law, Audrey, was a great cook. She took great care and concern in the kitchen.
When I was pregnant with daughter #1 I came up with this hair-brain idea that I should bake desserts for restaraunts. Audrey, at some point in her life, used to make cheesecakes and sell them. These cheesecakes are a matter of legend in my husband's family history.
So, Audrey calls me up and offers me her cheesecake recipe. The covetted cheesecake recipe. The recipe that Audrey used to make ends meet. The recipe that she "wows" friends and family with. The recipe that her godson begs her for whenever she visits him. THAT CHEESECAKE RECIPE. We are talking about 17 years ago here. I remember sitting at our kitchen table and writing it down.
The sad part is....I never made the cheesecake. I had my own cheesecake recipe that I wanted to use. My own cheesecake recipe that I used to "wow" friends and family with. I politely wrote it down and put it into a notebook holder that I put all my recipes in. I used my own cheesecake recipe to "wow" the restaraunts and it was a mainstay in my baking business...just like Audrey's recipe was to hers.
Jump forward to the present and the planning of Audrey's Memorial......
Most of the family is gathered around and thinking of foods to serve. The cheesecake recipe comes up but no one has a copy of it (or so we think). We do not have access to Audrey's house so no one can go and look for it. Then......I remember sitting at the kitchen table all those years ago writing down her recipe. "Oh my God!", I say, "I think I've got it in my recipe file."
And I did. It was made for the memorial. I made one and my sister-in-law made one. They were great!!
Audrey is deceased. She has left her physical body. May her cheesecake live on.........


AUDREY’S CHEESECAKE RECIPE

Preheat oven to 350.

Crust:
10 Social Teas or equal amount of Graham Crackers crushed
1 T. Butter at room temp.
1 T. Sugar
Cream the butter and sugar together (this can be done by hand) and add the crushed cookies or crackers.
Press into a springform pan. (I think that a 9” or 10” size will do.)


Filling:
2 lbs. Cream cheese at room temp.
6 Eggs
1 1/2 C. Sugar
2 T. Flour
1 T. melted Butter
1/2 pint Sour Cream
1/4 C. Heavy Cream
1 t. Vanilla
Using a blender, blend at low to medium speed until completely mixed together.
If your blender can’t handle all of the ingredients at once then 1/2 the recipe and do two different batches that you can combine in a big bowl.

Spread onto the crust 1/4 C. jam of your choice.

Pour in the filling.
Bake in preheated oven for 1 hour. After 1 hour turn off the oven and crack the oven door open. Let stand in there for 1 hour.


May I take a moment here and say that I feel really special. Audrey gave me the recipe. Me. I think she saw a kindred spirit in me. Who knows. I do know that it was me.
Me....The covetted cheesecake recipe.