The other day I was rummaging through the freezer and found a bag of strawberries. As strawberry season is nearly upon us and we’ll be getting fresh strawberries soon I needed to use them. What to do with frozen strawberries? The answer was obvious and immediate; make strawberry topping for cheesecake!
Rosalyn Bennett was my grandparent’s niece, my first cousin once removed. I don’t remember her well. Because of the birth order she was closer to my grandparent’s age than to my parents. But I remember holiday dinners at her house, and I remember she was kind and a wonderful cook.
I have her cheesecake recipe, handed down to me from my mother. I’ve never had a cheesecake I didn’t like, but Rosalyn’s is one of the best. It’s fairly light in texture as cheesecakes go, and the crust is wonderful with the lemon and cinnamon. It’s delicious just plain, or with fruit topping, or even a lemon glaze.
It made me happy to work in my kitchen and to remember Rosalyn. Here’s the recipe.
Rosalyn’s Cheesecake
Preheat oven to 325
Put a pan of water on the lower shelf of the oven
Crust Ingredients
1 3/4 cup crushed vanilla wafers or graham crackers
6 tablespoons melted butter
5 teaspoons lemon juice
1 1/2 teaspoons cinnamon
1 tablespoon sugar
To Make Crust
Combine all ingredients and press firmly to the bottom and sides of a 9 inch springform pan.
Filling Ingredients
4 eggs, separated
1/4 cup sugar
24 ounces cream cheese at room temperature
1 cup evaporated milk
2/3 cup sugar
3 tablespoons flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla
To Make Filling
Beat egg whites until foamy
Add 1/4 cup of sugar
Beat until stiff but not dry
Set aside
Beat cream cheese until smooth
add egg yolks and beat well
add 2/3 cup sugar, 3 tablespoons of flour, 1/2 teaspoon salt, 1 cup evaporated milk, and 1 1/2 teaspoons vanilla, mix well
Fold in egg whites
Pour into pan with crust and bake at 325 until firm. It will take 45 – 50 minutes depending on your oven
Cool in the oven with door cracked open.
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