piglet

Attempting to recreate the cheesecake of my yout'. Starting with the recipe recorded by my uncle Jim from my grandmother's cookbook, that she horked from my mom. As written, the volume is WHOA NELLY! 1½ *lbs* of cream cheese, 3 eggs, 1 *pint* sour cream, more than a cup of sugar, the juice of a lemon. At least 7 cups volume before baking.

Now, I don't know how this has happened, but somehow I've made it nearly 2½ score years *without a springform pan*. I know, marvelous, innit? Besides, I'm lazy as fuck, so I'm staring at a commercial ready-made crust, *maybe* 2½ cups?

I also noted a transcription error in the recipe. As recorded, the lemon juice gets mixed into the filling. This is NOT how it works, peanut gallery. (I have amended my copy. Alert the relatives?)

So here's what I did (and, yes, it over-dripped out of the pan as I put it in the oven 2nd time):

commercial crust

1 pkg. (8 oz.) cream cheese
⅓ cup sugar
1 egg

beat well; put into crust; bake 20 min. med oven (375 deg. F).

⅔ cup sour cream
a(n excessive) quantity of lemon juice, approx. 2 tablespoons
some sugar (about a tablespoon, I guess?)

beat well, pour over baked filling, return to oven 5 min. cool & refrigerate 8 hours (half an hour and COUNTING!!! aaaaaaaaanticipation).