My wife got the recipe from her cousin about 50 years ago. Not sure
where it originated. The large really is large, good for a big
gathering. It calls for two pre-made pie crusts but of course, use
what you want. We usually make it without the fruit.

The instructions just say to mix things together. For best results,
bring everything to room temperature. If doing the large size, do it
in two batches. I use the KA mixer. Put the cheese, flour, and sugar
together and cream them. Then slowly add the eggs and milk.


Cheesecake

Ingredients:

2 10" Pie Crusts, rolled as one

FILLING

regular size large size

1 LB. Cream cheese, softened 2 LB

¾ cup sugar -1 ½ cups
2 TBS flour 4 TBS

4 eggs 8 eggs
juice of 1 lemon (3 TBS) 6 TBS
3 cups Milk 6 cups
2 tsp. Vanilla 4 tsp. vanilla
1 large Jar of Fruit (optional)
Instructions:

Prepare the crust and roll it out to fit 12" x 9" x 2" pan. Place the
crust into the pan.
Large size fits a 10 x 15 pan

Beat the filling ingredients together with an electric mixer or a
blender. Mixture will be thin.

If using canned cherries or crushed pineapples, place them on the
crust before adding the cream cheese filling.

Pour mixture on top of crust and bake in a 350ø oven for 1 hour.

Remove from oven and wrap in dish towel and refrigerate till cool
about 3 hours.

On Sunday, November 24, 2019 at 1:11:45 PM UTC-5, Ed Pawlowski wrote:
> My wife got the recipe from her cousin about 50 years ago.

Interesting recipe. I've always loved cheesecake with a graham-cracker
crust.

Here's our recipe. It requires a 12" pie plate, but we've sometimes made
do with a 10" pie plate and a small "sidecar" in a little baking dish. We
have inherited my in-law's 12" pie plate, which is handled like the Crown
Jewels every time we use it.

Mary Ellen St John's Cream Cheese Pie

Crust:
1/4 pound butter, melted
16 graham cracker squares, coarsely crushed (1 square = 4 crackers)
1/4 cup brown sugar

Mix crust ingredients, press into 12" glass pie plate. Blind bake
at 350 F for 8 minutes.


Filling:
1 pound cream cheese at room temperature
3/4 cup sugar
3 eggs well beaten
1 teaspoon vanilla

Mix filling ingredients with electric mixer until smooth.
Pour into prepared pie crust. Bake at 350 F for 20 minutes.
(Make sure center is firm.)


Topping:
1 pint sour cream
1/2 cup sugar
1 teaspoon vanilla

Mix topping ingredients and pour over baked pie. Return to
oven for 5-8 minutes at 350 F.

Chill pie before serving.

Note: 12" pie plates are pretty rare. Before we inherited
my mother-in-law's, we used a 10" pie plate and baked a second,
smaller pie in a small, low casserole dish. I never could
get my husband to try multiplying the recipe by 2/3 (or
somesuch factor).

On Sun, 24 Nov 2019 13:11:40 -0500, Ed Pawlowski > wrote:

>My wife got the recipe from her cousin about 50 years ago. Not sure
>where it originated. The large really is large, good for a big
>gathering. It calls for two pre-made pie crusts but of course, use
>what you want. We usually make it without the fruit.
>
>The instructions just say to mix things together. For best results,
>bring everything to room temperature. If doing the large size, do it
>in two batches. I use the KA mixer. Put the cheese, flour, and sugar
>together and cream them. Then slowly add the eggs and milk.
>
>
>Cheesecake
>
>Ingredients:
>
>2 10" Pie Crusts, rolled as one
>
>FILLING
>
>regular size large size
>
>1 LB. Cream cheese, softened 2 LB
>
>¾ cup sugar -1 ½ cups
>2 TBS flour 4 TBS
>
>4 eggs 8 eggs
>juice of 1 lemon (3 TBS) 6 TBS
>3 cups Milk 6 cups
>2 tsp. Vanilla 4 tsp. vanilla
>1 large Jar of Fruit (optional)
>Instructions:
>
>Prepare the crust and roll it out to fit 12" x 9" x 2" pan. Place the
>crust into the pan.
>Large size fits a 10 x 15 pan
>
>Beat the filling ingredients together with an electric mixer or a
>blender. Mixture will be thin.
>
>If using canned cherries or crushed pineapples, place them on the
>crust before adding the cream cheese filling.
>
>Pour mixture on top of crust and bake in a 350ø oven for 1 hour.
>
>Remove from oven and wrap in dish towel and refrigerate till cool
>about 3 hours.

Thanks Ed, in my file for when the next birthday comes up

On Sun, 24 Nov 2019 10:53:46 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, November 24, 2019 at 1:11:45 PM UTC-5, Ed Pawlowski wrote:
>> My wife got the recipe from her cousin about 50 years ago.
>
>Interesting recipe. I've always loved cheesecake with a graham-cracker
>crust.
>
>Here's our recipe. It requires a 12" pie plate, but we've sometimes made
>do with a 10" pie plate and a small "sidecar" in a little baking dish. We
>have inherited my in-law's 12" pie plate, which is handled like the Crown
>Jewels every time we use it.
>
>Mary Ellen St John's Cream Cheese Pie
>
>Crust:
>1/4 pound butter, melted
>16 graham cracker squares, coarsely crushed (1 square = 4 crackers)
>1/4 cup brown sugar
>
>Mix crust ingredients, press into 12" glass pie plate. Blind bake
>at 350 F for 8 minutes.
>
>
>Filling:
>1 pound cream cheese at room temperature
>3/4 cup sugar
>3 eggs well beaten
>1 teaspoon vanilla
>
>Mix filling ingredients with electric mixer until smooth.
>Pour into prepared pie crust. Bake at 350 F for 20 minutes.
>(Make sure center is firm.)
>
>
>Topping:
>1 pint sour cream
>1/2 cup sugar
>1 teaspoon vanilla
>
>Mix topping ingredients and pour over baked pie. Return to
>oven for 5-8 minutes at 350 F.
>
>Chill pie before serving.
>
>Note: 12" pie plates are pretty rare. Before we inherited
>my mother-in-law's, we used a 10" pie plate and baked a second,
>smaller pie in a small, low casserole dish. I never could
>get my husband to try multiplying the recipe by 2/3 (or
>somesuch factor).

I just measured my Portmeirion pie plate and it is 10 inches! They
don't manufacture in Wales anymore so maybe it's now an oddity, I
bought it long before they moved.

I have a fairly similar recipe with a sour cream topping, it's a nice
idea.

"Ed Pawlowski" > wrote in message
...
> My wife got the recipe from her cousin about 50 years ago. Not sure
> where it originated. The large really is large, good for a big
> gathering. It calls for two pre-made pie crusts but of course, use
> what you want. We usually make it without the fruit.
>
> The instructions just say to mix things together. For best results,
> bring everything to room temperature. If doing the large size, do it
> in two batches. I use the KA mixer. Put the cheese, flour, and sugar
> together and cream them. Then slowly add the eggs and milk.
>
>
> Cheesecake
>
> Ingredients:
>
> 2 10" Pie Crusts, rolled as one
>
> FILLING
>
> regular size large size
>
> 1 LB. Cream cheese, softened 2 LB
>
> ¾ cup sugar -1 ½ cups
> 2 TBS flour 4 TBS
>
> 4 eggs 8 eggs
> juice of 1 lemon (3 TBS) 6 TBS
> 3 cups Milk 6 cups
> 2 tsp. Vanilla 4 tsp. vanilla
> 1 large Jar of Fruit (optional)
> Instructions:
>
> Prepare the crust and roll it out to fit 12" x 9" x 2" pan. Place the
> crust into the pan.
> Large size fits a 10 x 15 pan
>
> Beat the filling ingredients together with an electric mixer or a
> blender. Mixture will be thin.
>
> If using canned cherries or crushed pineapples, place them on the
> crust before adding the cream cheese filling.
>
> Pour mixture on top of crust and bake in a 350ø oven for 1 hour.
>
> Remove from oven and wrap in dish towel and refrigerate till cool
> about 3 hours.

Angela was highly complimentary of some cheesecake bites that her coworker
made. She couldn't get the recipe because he was thinking of making them to
sell. So I did some hunting and found this:

http://myworldsimplified.com/bake-cheesecake-bites/

I'm going to make them for Thanksgiving. Nor traditional, I know but Angela
wanted cheesecake. I could purchase one but I can't because of the eggs. No
eggs in here. She has a different version that is dipped in chocolate. I
bought some strawberry sauce to dip ours in.

On 11/24/2019 1:53 PM, Cindy Hamilton wrote:
> On Sunday, November 24, 2019 at 1:11:45 PM UTC-5, Ed Pawlowski wrote:
>> My wife got the recipe from her cousin about 50 years ago.
>
> Interesting recipe. I've always loved cheesecake with a graham-cracker
> crust.
>
> Here's our recipe. It requires a 12" pie plate, but we've sometimes made
> do with a 10" pie plate and a small "sidecar" in a little baking dish. We
> have inherited my in-law's 12" pie plate, which is handled like the Crown
> Jewels every time we use it.
>
> Mary Ellen St John's Cream Cheese Pie
>
> Crust:
> 1/4 pound butter, melted
> 16 graham cracker squares, coarsely crushed (1 square = 4 crackers)
> 1/4 cup brown sugar
>
> Mix crust ingredients, press into 12" glass pie plate. Blind bake
> at 350 F for 8 minutes.
>
>
> Filling:
> 1 pound cream cheese at room temperature
> 3/4 cup sugar
> 3 eggs well beaten
> 1 teaspoon vanilla
>
> Mix filling ingredients with electric mixer until smooth.
> Pour into prepared pie crust. Bake at 350 F for 20 minutes.
> (Make sure center is firm.)
>
>
> Topping:
> 1 pint sour cream
> 1/2 cup sugar
> 1 teaspoon vanilla
>
> Mix topping ingredients and pour over baked pie. Return to
> oven for 5-8 minutes at 350 F.
>
> Chill pie before serving.
>
> Note: 12" pie plates are pretty rare. Before we inherited
> my mother-in-law's, we used a 10" pie plate and baked a second,
> smaller pie in a small, low casserole dish. I never could
> get my husband to try multiplying the recipe by 2/3 (or
> somesuch factor).
>

Sounds interesting. With no milk I'm guessing it is more dense. Does
it come out with well defined layers?

On Sunday, November 24, 2019 at 5:21:13 PM UTC-5, Ed Pawlowski wrote:
> On 11/24/2019 1:53 PM, Cindy Hamilton wrote:
> > On Sunday, November 24, 2019 at 1:11:45 PM UTC-5, Ed Pawlowski wrote:
> >> My wife got the recipe from her cousin about 50 years ago.
> >
> > Interesting recipe. I've always loved cheesecake with a graham-cracker
> > crust.
> >
> > Here's our recipe. It requires a 12" pie plate, but we've sometimes made
> > do with a 10" pie plate and a small "sidecar" in a little baking dish. We
> > have inherited my in-law's 12" pie plate, which is handled like the Crown
> > Jewels every time we use it.
> >
> > Mary Ellen St John's Cream Cheese Pie
> >
> > Crust:
> > 1/4 pound butter, melted
> > 16 graham cracker squares, coarsely crushed (1 square = 4 crackers)
> > 1/4 cup brown sugar
> >
> > Mix crust ingredients, press into 12" glass pie plate. Blind bake
> > at 350 F for 8 minutes.
> >
> >
> > Filling:
> > 1 pound cream cheese at room temperature
> > 3/4 cup sugar
> > 3 eggs well beaten
> > 1 teaspoon vanilla
> >
> > Mix filling ingredients with electric mixer until smooth.
> > Pour into prepared pie crust. Bake at 350 F for 20 minutes.
> > (Make sure center is firm.)
> >
> >
> > Topping:
> > 1 pint sour cream
> > 1/2 cup sugar
> > 1 teaspoon vanilla
> >
> > Mix topping ingredients and pour over baked pie. Return to
> > oven for 5-8 minutes at 350 F.
> >
> > Chill pie before serving.
> >
> > Note: 12" pie plates are pretty rare. Before we inherited
> > my mother-in-law's, we used a 10" pie plate and baked a second,
> > smaller pie in a small, low casserole dish. I never could
> > get my husband to try multiplying the recipe by 2/3 (or
> > somesuch factor).
> >
>
> Sounds interesting. With no milk I'm guessing it is more dense. Does
> it come out with well defined layers?

Just the two layers. The bottom layer is nearly set when the sour-cream
layer goes on.

The real key with this recipe is that it's cooked in a fairly shallow pan
(not a springform), so it's easier to get it cooked through without
blasting the edges or getting big cracks.

Cindy Hamilton

On Tue, 26 Nov 2019 02:11:04 -0600, Sqwertz >
wrote:

>On Sun, 24 Nov 2019 13:11:40 -0500, Ed Pawlowski wrote:
>
>> My wife got the recipe from her cousin about 50 years ago. Not sure
>> where it originated. The large really is large, good for a big
>> gathering. It calls for two pre-made pie crusts but of course, use
>> what you want. We usually make it without the fruit.
>
>I was looking at pies and cakes at the store tronight and they
>wanted $15-$25 for a cheesecake that said "New York" on it (several
>brands). But the other ones that didn't say "New York Style" on
>them but had the same ingredients were $4-$10. What a scam
>(Pre-response to Sheldon: BULL SHIT)

WTF do I have to do with your cheesecake, I don't much like NY style
cheesecake, can't remember the last time I ate any... maybe I baked
three in my life, very long ago. My favorite cheesecake are cannoli,
with ricotta filling, not whipped cream.

>I got this:
>
>https://www.heb.com/product-detail/e...le-pie/1705199
>
>I'm not much into pies and cakes so I'm not goigng to make one
>either (especially pumpkin), so $5 was limit :-)
>
>-sw

wrote:
>
> WTF do I have to do with your cheesecake, I don't much like NY style
> cheesecake, can't remember the last time I ate any... maybe I baked
> three in my life, very long ago. My favorite cheesecake are cannoli,
> with ricotta filling, not whipped cream.

Those are good but not really a "cheesecake."

Cindy Hamilton wrote:
>
> Interesting recipe. I've always loved cheesecake with a graham-cracker
> crust.

I've never heard of one using a plain flour pie crust.

I've always used either grahams crackers crumbled and mixed
with butter, pressed into a pie dish but no prebaking. They are
already cooked.

Or...one year I thought that ginger snaps crumbled would go
well with a cheesecake so I made one, same way.
Result was all ginger snaps overpowered the filling taste.
Would be good to mix with graham crackers half and half.

Next time, I thought of homemade chocolate chip cookies,
crumbled and with butter for the crust.

That one was a huge winner! So delicious.

As far as filling, I love a plain vanilla cheesecake filling.
I've always used the recipe on the back of the
Philadelphia Cream Cheese blocks. It's a good one.

Never any fruit or toppings added.

It's been many years since I've made one. I'm better off without
them.

On 2019-11-27 11:08 a.m., Gary wrote:

> As far as filling, I love a plain vanilla cheesecake filling.
> I've always used the recipe on the back of the
> Philadelphia Cream Cheese blocks. It's a good one.
>
> Never any fruit or toppings added.


I saw the strangest thing in a grocery store on the weekend. They had
those ready made graham cracker pie shells on a shelf and some woman was
examining them as if her life depended on her choice. I don't know what
sorts of defects she was looking for, but I did notice that she was
picking them up by the rim with one hand. Being flimsy aluminum pans
with the crust right up to the flange rim, I imagine that holding them
like that could easily damage the pie shell. The pans were in two piles,
about 10 high and she checked out every single one of them before
settling on two of them which had been somewhere in the middle of the
piles. I have no idea what she was looking for, other than one that had
not been damaged by someone picking them up like that.







> It's been many years since I've made one. I'm better off without
> them.
>

On Wednesday, November 27, 2019 at 11:51:55 AM UTC-5, Dave Smith wrote:
> On 2019-11-27 11:08 a.m., Gary wrote:
>
> > As far as filling, I love a plain vanilla cheesecake filling.
> > I've always used the recipe on the back of the
> > Philadelphia Cream Cheese blocks. It's a good one.
> >
> > Never any fruit or toppings added.
>
>
> I saw the strangest thing in a grocery store on the weekend. They had
> those ready made graham cracker pie shells on a shelf and some woman was
> examining them as if her life depended on her choice. I don't know what
> sorts of defects she was looking for, but I did notice that she was
> picking them up by the rim with one hand. Being flimsy aluminum pans
> with the crust right up to the flange rim, I imagine that holding them
> like that could easily damage the pie shell. The pans were in two piles,
> about 10 high and she checked out every single one of them before
> settling on two of them which had been somewhere in the middle of the
> piles. I have no idea what she was looking for, other than one that had
> not been damaged by someone picking them up like that.

Those things are like eating sand anyway. For the miniscule effort
of making my own from graham crackers, butter, and sugar, I can eat
something that's 100 times better.

Cindy Hamilton

On Wed, 27 Nov 2019 11:08:21 -0500, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> Interesting recipe. I've always loved cheesecake with a graham-cracker
>> crust.
>
>I've never heard of one using a plain flour pie crust.
>
>I've always used either grahams crackers crumbled and mixed
>with butter, pressed into a pie dish but no prebaking. They are
>already cooked.
>
>Or...one year I thought that ginger snaps crumbled would go
>well with a cheesecake so I made one, same way.
>Result was all ginger snaps overpowered the filling taste.
>Would be good to mix with graham crackers half and half.
>
>Next time, I thought of homemade chocolate chip cookies,
>crumbled and with butter for the crust.
>
>That one was a huge winner! So delicious.
>
>As far as filling, I love a plain vanilla cheesecake filling.
>I've always used the recipe on the back of the
>Philadelphia Cream Cheese blocks. It's a good one.
>
>Never any fruit or toppings added.
>
>It's been many years since I've made one. I'm better off without
>them.

I make my cheesecake crust from Nabisco Nutterbutter cookie crumbs.

On 2019-11-27 12:43 p.m., Cindy Hamilton wrote:
> On Wednesday, November 27, 2019 at 11:51:55 AM UTC-5, Dave Smith wrote:
>
>> about 10 high and she checked out every single one of them before
>> settling on two of them which had been somewhere in the middle of the
>> piles. I have no idea what she was looking for, other than one that had
>> not been damaged by someone picking them up like that.
>
> Those things are like eating sand anyway. For the miniscule effort
> of making my own from graham crackers, butter, and sugar, I can eat
> something that's 100 times better.

Frankly, I was surprised to see that they sell those things prep-made.
Melted butter and Graham cracker crumbs and press them lightly into a
pan. It doesn't get much easier than that. I just couldn't figure out
why someone too lazy to make them herself would be so meticulous about
selecting the perfect one.... while handling them all carelessly. I
thought to myself when I saw her doing it that I hope she was not
damaging them by picking them up like that and then rejecting them
because of the damage she had caused.

When I was in high school I had a job in the toy and sporting goods
department of a store and watched people opening up boxes to check the
contents and then taking taking one that was unopened. I confess that I
have been known to open boxes to make sure it is what I want, but only
if I am really sure it is what I want, and I take the one that I opened.

>
> Cindy Hamilton
>

On Wednesday, November 27, 2019 at 2:19:11 PM UTC-5, Dave Smith wrote:
> On 2019-11-27 12:43 p.m., Cindy Hamilton wrote:
> > On Wednesday, November 27, 2019 at 11:51:55 AM UTC-5, Dave Smith wrote:
> >
> >> about 10 high and she checked out every single one of them before
> >> settling on two of them which had been somewhere in the middle of the
> >> piles. I have no idea what she was looking for, other than one that had
> >> not been damaged by someone picking them up like that.
> >
> > Those things are like eating sand anyway. For the miniscule effort
> > of making my own from graham crackers, butter, and sugar, I can eat
> > something that's 100 times better.
>
> Frankly, I was surprised to see that they sell those things prep-made.
> Melted butter and Graham cracker crumbs and press them lightly into a
> pan. It doesn't get much easier than that. I just couldn't figure out
> why someone too lazy to make them herself would be so meticulous about
> selecting the perfect one.... while handling them all carelessly. I
> thought to myself when I saw her doing it that I hope she was not
> damaging them by picking them up like that and then rejecting them
> because of the damage she had caused.
>
> When I was in high school I had a job in the toy and sporting goods
> department of a store and watched people opening up boxes to check the
> contents and then taking taking one that was unopened. I confess that I
> have been known to open boxes to make sure it is what I want, but only
> if I am really sure it is what I want, and I take the one that I opened.

At Home Depot (for example) I can usually count on at least one box already
being open. I have no qualms about taking the item out of that box,
examining it, putting it back, and taking an unopened box. If I open
a box myself, I either buy that one or put it back on the shelf and buy
nothing. That last case leaves me feeling some guilt, but I'm not going
to buy something that turned out to be crap just because I opened the box.
I always check eggs before I buy them, and if one is cracked I take an
different dozen.

Cindy Hamilton

On 11/27/2019 2:59 PM, Cindy Hamilton wrote:

> At Home Depot (for example) I can usually count on at least one box already
> being open. I have no qualms about taking the item out of that box,
> examining it, putting it back, and taking an unopened box. If I open
> a box myself, I either buy that one or put it back on the shelf and buy
> nothing. That last case leaves me feeling some guilt, but I'm not going
> to buy something that turned out to be crap just because I opened the box.

I like stores where they have one of the items on display. Makes it
easier.


> I always check eggs before I buy them, and if one is cracked I take an
> different dozen.

I check egg. If there is already an open carton and I take one with a
cracked egg, I'll swap it out with one from the other carton instead of
leaving two there.