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C°rkgal's Home Page of Favorite Recipes

C°rkgal's Home Page of
Favorite Recipes

From Sheila's Kitchen

A Creamy Rich Cheese Cake

Graham Cracker Crust
2 Tablespoons of melted butter
1 teaspoon of flour
1 cup of graham cracker crumbs
3 tablespoons of sugar
Mix graham cracker crust and line the bottom of a
large spring pan with it.


3-8 oz. packages of cream cheese
1/2 pt. of heavy cream
4 eggs
1 pt of sour cream
1 1/2 cups of sugar
2 tablespoons of lemon juice
1/2 teaspoons of vanilla
Pre heat oven to 320 degrees
Mix all ingredients in order with an electric beater
and beat well. Pour ingredients over the
graham cracker crust and bake in oven
for one (1) hour and ten (10) minutes.
Turn off oven but leave cake in oven for another hour.
Refrigerate and do not cut until the next day.
This cake can be frozen (if you can avoid eating it).
serves twelve.


3/4 Cup soft margarine 1 Cup of sugar 2 Eggs 1 Teaspoon of Vanilla 2-1/2 Cups Flour 1 Teaspoon baking powder 1 Teaspoon salt

Mix thoroughly margarine, eggs, sugar and flavoring. Blend in flour, baking powder and salt. Cover and chill at least 1 hour. Preheat oven to 400 degrees F. Roll dough 1/8 inch thick on a lightly floured board (table will be fine) Cut into desired shapes. Place on an ungreased baking sheet. Bake 6 to eight minutes or until light brown. If using colored sugar or sprinkles you can put on before baking..It may be easier to roll you dough and slice with a sharp knife. It is easier than rolling and cutting but they are all round, no shapes.


1/2 Cup softened butter or margarine 1/2 Cup shortening (Crisco) 1-1/2 Cups sugar 2 eggs 2-3/4 Cups flour 2 teaspoons Cream of Tartar 1 teaspoon Baking Soda 1/4 teaspoon Salt

Preheat oven to 400 Degree F Mix thoroughly the butter, shortening and eggs. Blend in the flour, cream of tartar, baking soda and salt. Shape the dough into balls about a teaspoon full. Prepare before hand a mix of 2 tablespoons of sugar and 1 teaspoon of cinnamon, Drop the balls into this roll them and place on an ungreased cookie sheet about 2 inches apart. Bake 8 to 10 minutes or until set. When you take them out of the oven remove the cookies immediately to cool.


2 cups vanilla wafer crumbs or 500 ml graham wafer crumbs 1/4 cup unsweetened cocoa powder 125 ml 1/2 cup icing sugar 50 ml 1/2 cup butter 125 ml 2 8 oz (250g) pkg softened 2 cream cheese 1-1/4 C granulated sugar 300 ml 2 tbsp unsweetened cocoa powder 30 ml 2 tsp vanilla extract 10 ml 4 eggs 4 1-1/4 C table cream 300 ml 1/3 cup Irish Whiskey or Irish 75 ml Cream liqueur or dark rum

melted chocolate (white or dark) fresh mint leaves (garnish)

Combine wafer crumbs, 1/2 cup (125 ml) cocoa, icing sugar and butter Press over bottom and 2 inches (5 cm) up the sides of a 9-inch (23 cm) springform pan; set aside Beat cream cheese until smooth in a large bowl. Gradually beat in granulated sugar, 2 tbsp (30ml) c ocoa and vanilla extract. Add eggs, one at a time, beating well after each addition. Stir in cream and whiskey. Pour into prepared crust; set on jelly roll pan or baking pan. Bake in preheated 375F (190C) oven 50 to 55 minutes Cool then chill. Drizzle melted chocolate over surface of cake. Garnish with fresh mint leaves if desired.

Yield: One 9-inch (923 cm) cake

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