Aunt Louise’s & Eileen’s Cheesecake

This is the ultimate cheesecake, easy to prepare and delicious.

This recipe is from Marlisa's upcoming cookbook being released February 2015 "Gluten-Free, Hassle-Free, Family Favorites" over 100 recipes, many with photos. (Note this is a sneak peek because it is perfect for 4th of July, topped with strawberries and blueberries, look for more release info in December 2014).

2 pounds cream cheese

1½ cups granulated sugar

4 eggs

½ cup (4oz) milk

2 cups (1 pint) sour cream

4 Tbsp corn starch

1 Tbsp pure vanilla extract

1Tbsp butter

1. Soften cream cheese in a deep bowl. Add sugar and mix well.

2. Add eggs one at a time, beating after each addition. Add sour cream, milk, corn starch and vanilla. Mix after each addition

3. Place a pan of water on the bottom rack in the oven; this will keep the cake from cracking.

4. Pour into a 9" buttered spring form pan and bake at 370 for 20 min, till the top is starting to brown lightly. Lower the temperature to 325 and continue to bake for 1 to 1 hr 15 min.

Nutritional Information: 280 calories, 4.5 grams protein, 19 grams carbohydrates, 21 grams fat, 94 milligrams cholesterol, 198 milligrams sodium - Serves 24

Tip: Great with blueberries, or strawberries over the top.

**Allergy Tip: GF, SF, NF, PF, FF, SFF, V. Can be made egg free just use an eggless egg substitute.

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2 Responses

  1. I always love family cheesecake recipes. We have one but I always like to try others. I like to have a basic recipe and then tweak with pumpkin, chocolate, berry,lemon, etc. There is always a cheesecake around each of the holidays. This is a very good recipe that I will try. 0:)
    • Marlisa Brown
      Thanks Stephanie! I hope you enjoy it!

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