Cheese Freeze

Unicorn (unicron@prodigy.net)
Fri, 26 Jun 1998 16:31:47 -0400

20th Century American Classics week continues with this recipe out of my
family vault. My mother was given this recipe by a friend, who I believe
icut it out of a newspaper back in the 1940s, or thereabouts. I have no idea
why it's called Cheese Freeze, because it never goes in the freezer. It's
basically a quick and easy cheesecake, but there is something about this
particular version that is absolutely mouth-watering.

Cheese Freeze

For the crust:
20 Graham crackers (or 1+1/2 cups (375 ml) Graham cracker crumbs)
4 Tbs (60 ml) butter
1/4 cup (60 ml) sugar

For the filling:
1 lb. (450 g) cream cheese
2 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
1/8 tsp (1/2 ml) salt

For the topping:
1 pint (500 ml) sour cream
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract

Crush the Graham crackers and mix with butter and sugar. Press into a
greased 8 inch (20 cm) square pan. Combine the cream cheese, eggs, sugar,
salt, and vanilla and blend until thoroughly mixed. Pour into the crust and
bake 35 minutes at 350F (180C). Remove from oven and cool for 10 minutes.
Mix the ingredients for the topping, pour over the cooled pie, and bake an
additional 10 minutes.