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I keep reading about Tyler's cheesecake that does not bake solid. I found a recipe for cheesecake on a box of Salerno graham cracker crumbs years ago that always turns out great.

Salerno Cheesecake

1/1-3 cups graham cracker crumbs
1/4 cup sugar
6 tbsp butter or margarine, melted (can use Crisco and it comes out crispier)

Bake at 350 degrees for 8 to 10 minutes


2-8 oz packages cream cheese, cubed
1 cup sugar
1 tsp lemon zest or vanilla extract
3 eggs


1 cup sour cream
1 tbsp sugar
1 tsp vanilla extract

Make crust. Press onto bottom and sides of 9-inch springform pan. In large mixing bowl (I use a Kitchen Aid mixer) beat cream cheese until smooth, gradually adding 1 cup sugar, beating until fluffy. Add lemon zest or vanilla. Add eggs, one at a time, beating until well blended. Pour into cheesecake pan and bake in a pre-heated 300 degree oven for 60 minutes. TURN OFF OVEN and leave cheesecake in oven with door ajar for 30 minutes. Combine sour cream with sugar and vanilla and spread over cheesecake. Return to COLD oven for 30 minutes with door ajar. Remove from oven, cool and refrigerate at least 3 hours. Can spread a can of cherry, strawberry or blueberry pie filling over cheesecake and refrigerate for another hour.

Variation. I omitted the sour cream topping and used orange zest and 1 tsp vanilla in the cheesecake filling. I used vanilla wafer crumbs instead of graham cracker crumbs. When baked and cooled, I opened a large can of mandarin oranges and drained them well and patted them dry with paper towels. I folded the oranges into a container of Cool Whip and frosted the cheesecake with that.

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