Aunt Joan’s Cheesecake — 19 Comments

  1. Maria… You won’t be disappointed… From the time my aunt passed away until just last year I longed for her cheese cake. Like the story on my blog (click the link above) my mom sent me 2 of her old cookbooks with other pieces of papers of notes. That was when I found a recipe in my HS penmanship of my aunt’s cheese cake. I remembered watching her as she made it from memory and I wrote down every ingredient and step she took. When I tasted this cake the first time I made it after finding the recipe I teared up remembering my aunt and how special she was to me.

  2. I recommend it… one of the best cheese cakes I ever had
    Nice tribute to Joan and that branch of your family
    I’ll save it and show it to Paul the next time he’s down…
    BTW it’s a Jersey Cheese Cake

  3. Hey John
    making this today…need to know
    what size spring form to use…
    when to put the sour cream in
    And usually you run a knife around the edge after it’s baked
    I don’t know exactly when to do this…after it’s refrigerated ? or before ?
    We don’t care for Graham crust…so I’m making it with vanilla wafers and a hint of nutmeg

  4. In the ingredients should say 3 large eggs. I guess I wasn’t so good with the proof reading on the back-end. No excuses but I was having problems with the site and rushed. Nancy, thank you for pointing out the omission. Sometimes more pairs of eyes is helpful! (y)

  5. Sounds wonderful…I have never baked a cheesecake & would love to try it…#5 in the recipe said to add eggs 1 @ a time but I did not see an amount of eggs…how many? Thanks for sharing your aunt’s recipe…?

Leave a Reply

Your email address will not be published. Required fields are marked *

Change the CAPTCHA codeSpeak the CAPTCHA code

SlavicCooking, its owner JTL-Enterprizes, or managers are not responsible for the content of any comments made by others. SlavicCooking is a family friendly site which is available to all age groups and does not support adult language, adult topics or abusive language nor will divisive activity be tolerated. SlavicCooking reserves the right to delete any comments not conforming to the policies and allowable behavior when brought to their attention.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Change the CAPTCHA codeSpeak the CAPTCHA code

Register | Lost your password?