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   MSGID: 35428.fidonet_cooking@1:105/500 2dcc1376   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Helen's Cheesecake   
    Categories: Cheesecake   
         Yield: 1 Cheesecake   
       
       3/4 c  Pecans; coarsely ground   
       3/4 c  Graham cracker crumbs   
         3 tb Unsalted butter; melted   
        32 oz Cream cheese (4 pkg);   
              - at room temperature   
         4    Eggs   
     1 1/4 c  Sugar   
         1 tb Fresh lemon juice   
         2 ts Vanilla   
         2 c  Sour cream   
       1/4 c  Sugar   
         1 ts Vanilla   
              Non-stick cooking spray   
       
     Crust:   
        
     Mix ground pecans, crushed graham cracker crumbs, and butter together.   
     Press onto bottom of a 9 or 10" springform pan that has been sprayed   
     generously with non-stick spray. Set aside.   
        
     Filling:   
        
     Preheat oven to 350?F. Beat cream cheese in a large bowl with an   
     electric mixer until smooth. Add eggs, 1-1/4 cups sugar, lemon juice,   
     and 2 ts vanilla. Beat thoroughly. Spoon over crust. Set pan on   
     baking sheet. Bake 9" pan for 50 to 55 minutes, or 10" pan for 40 to   
     45 minutes at 350?F. Remove from oven and let stand at room   
     temperature for 15 minutes. Leave oven on.   
        
     Topping:   
        
     While cheesecake is baking, combine sour cream, 1/4 cup sugar, and 1   
     ts vanilla. Blend well, cover and refrigerate. Once cake has stood at   
     room temperature for 15 minutes, spread topping over. Return to oven   
     and bake 5 minutes longer. Let cool thoroughly, then refrigerate to   
     chill well for at least 24 hours, or preferably 2 to 3 days. Remove   
     from pan and enjoy.   
        
     Florence's notes:   
        
     This recipe was originally given to me by Pat Stockett. Pat got it   
     from a former supervisor of hers named Helen who used to bake and   
     sell it professionally.   
        
     Recipe by Helen   
        
     Recipe FROM: Pat Stockett   
        
     Posted by: Florence Thompson   
       
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