Page 142 - FLIPBOOK NEW

BLANCHE SVENSON CHEESECAKE

Ingredients
CRUST:
1 stick melted butter
2 cups graham crackers (18 double)

CAKE:
4 8oz soften cream cheese - (Philadelphia)
2 cups sugar
6 large eggs
2 16oz sour cream
2 tablespoon pure vanilla

Instructions
Mix crackers and melted butter and cover a 10x3 inch spring form pan and especially
over the seam. Preheat oven to 375 degrees. Beat cream cheese and gradually add

sugar then add eggs one at a time. Blend well. Add sour cream, beat until all blend
and add vanilla. Pour into pan and it should come up to 1/8 inch from top of pan. Bake
in middle of oven for 50-60 minutes until edges start to brown. Turn oven o -open
door and cool in oven 6-8 hours. Remove cake and cover tightly with foil and
refrigerate 24 hours.

Blanche lived 2 houses over from us on Boxwood Court. What a wonderful neighbor and
a great friend. Blanche always made this cake for our parties and special occasions.
My mother made an excellent cheese cake too, so when she died, Blanche kept up my
mom’s tradition of making a cheese cake for parties.

PEACH CRUNCH

Ingredients
1/3 cup melted butter 1/2 teaspoon cinnamon
5 or 6 ripe peaches, pitted and sliced 1 cup flour
2 teaspoons baking powder 1 egg

1 cup sugar 3/4 teaspoon salt

Instructions
Butter an 8 inch square pan. Lay peach slices on bottom and sprinkle 1/4 teaspoon
cinnamon over the peaches. In a separate bowl mix the butter, baking powder, sugar,

flour egg and salt together to form a dough. Drop by spoonfuls on top of the peaches.
Then sprinkle with 1/4 teaspoon cinnamon. Bake in a 350 degrees oven for 35 to 40
minutes. Serve warm and add vanilla ice cream.

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