School District of Fort Atkinson Orchestra Boosters
" . . . No education is complete without music."  National Commission On Music Education
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310 S. 4th St. East
Fort Atkinson, WI   53538
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On-line since May 10, 2001

Webmaster: 
Debra Judd-Ehrhardt

Last updated:  01/30/2006

Extra Cheese Cake Recipes

Cheese Cake I
Crust:
     1/3 cup melted butter
     1-1/4 cups graham cracker crumbs
     1/4 cup sugar

Filling:
     3 (8 oz.) packages cream cheese, softened**
     1 (14 oz) can Sweetened Condensed Milk
     4 eggs
     2 teaspoons vanilla

Preheat oven to 300 degrees F.

Combine butter, crumbs and sugar. Pat on bottom of 9-inch spring form pan.

Beat cheese until fluffy. Add condensed milk; beat well. Add eggs and vanilla; mix well. Pour into prepared pan. bake 1 hour and 5 minutes or until cake springs back lightly when touched.

Cool to room temperature. Chill (overnight is best). Remove sides of pan. Garnish as desired. Refrigerate leftovers.


* From Deb Judd-Ehrhardt:
     The original recipe (Cheese Cake I) called for adding 1 (12 oz.) package of 
     chocolate chips, melted, to make a Chocolate Cheese Cake. The recipe works with  
     or without the addition of the melted chocolate chips. This is a no fail recipe.

      My sister uses a chocolate crust with the same chocolate cheese cake filling to
     make a Truffle Cheese Cake (Great for when you are having a super chocolate
     attack, or need an elegant dessert!)

     1-1/2 cups vanilla wafer crumbs
     1/2 cup powdered sugar
     1/3 cup powdered baking cocoa
     1/3 cup melted butter

     Mix; press into bottom of 9-inch spring form pan. Pour in filling (see above Cheese   
     Cake I with addition of 12 oz. melted chocolate chips) and bake for 1 hour and 5
     minutes or until done. Chill.

**Note: from Deb Judd-Ehrhardt
     I have found that Philadelphia Brand cream cheese gives the best results.
 

Cheese Cake II
     Crust:
     1 cup grahm cracker crumbs
     3 Tbsp. sugar
     2 Tbsp. butter, melted

     Filling:
     2 pkg. (8 oz. each) cream cheese, softened
     3/4 cup sugar
     3 eggs
     1 tsp. vanilla

Mix crumbs, 3 tablespoon sugar, and melted butter, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F. for 10 minutes.

Increase oven temperature to 450 degrees F.

Beat cream cheese and 3/4 cup sugar with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Blend in vanilla, pour over crust.

Bake at 450 degrees F. for 10 minutes.
Reduce oven temperature to 250 degrees F.; continue baking 20 to 25 minutes or until almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing from pan. Refrigerate 4 hours or overnight. Top with fruit before serving. Serves 10 to 12.

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