Michaela’s Muses: Here’s a recipe

There are times in life when I am at a loss for words if you can believe it. So instead of my usual rant, I decided to give you one of my favorite cheesecake recipes.

It comes from the 1962 Better Homes and Gardens “New” Cookbook. My family still has a copy passed down through the generations. It is falling apart at the seams, but the recipes are still very relevant.

Every time I open it, I crack up a little bit at the styles depicted in some of the pictures. It amazes me how much the human race has changed in what really is such a short time period.

Anyway, I hope you enjoy. Here’s the recipe:

1 1/4 cups plain or cinnamon graham cracker crumbs (or you can use the chocolate graham crackers like I do)

1/4 c. butter, melted

1 (8 oz.) pkg. cream cheese, softened (I use Philadelphia)

1/2 c. sugar

1 tbsp. lemon juice

1/2 tsp. vanilla

Dash salt

2 eggs

Combine crumbs and butter; press into buttered 8-inch pie plate, building up the sides. To make filling, beat cream cheese until fluffy. Gradually blend in 1/2 cup sugar, lemon juice, vanilla and salt. Add eggs, one at a time, beating well after each addition.Pour filling into crumb crust. Bake in slow oven (325°F) for 25-30 minutes or until set.

TOPPING:1 c. sour cream

2 tbsp. sugar

1/2 tsp. vanillaCombine sour cream, 2 tablespoons sugar, and vanilla; spoon over top of pie. Bake 10 minutes longer; cool. Chill several hours. Garnish each wedge with a plump strawberry.If you still possess this copy of the Better Homes and Gardens “New” Cookbook, kudos to you. It is a good resource.