bajada·net

This recipe is originally from my Aunt Maureen. I’ll be making it this afternoon for Matthew’s birthday, as it is his absolute most favorite cake in the whole wide world.

Graham cracker crust

• 1 ¹/₂ C graham cracker crumbs
• ¹/₄ C granulated sugar
• ¹/₂ C butter, melted
• 2 ts unsalted shortening

Procedure

1. Combine all ingredients and mix thoroughly using fingers or fork until well blended and moist.
2. Grease ³/₄ of the way up the sides and the entire bottom of a 9” springform round pan (without tube) with shortening.
3. Cover sides of pan with about 1 C of crumb mixture, having it come up to about 1” from top of pan, and press down with back of spoon. Pour rest of crumb mixture into bottom of pan, and using spoon, press down until smooth and compact.
4. Refrigerate while preparing filling.

Cream cheese filling

• 1 lb cream cheese, warmed to room temperature
• ¹/₂ C granulated sugar
• 3 eggs, medium or
• 3 eggs, large
• 1 ts vanilla

Procedure

1. Combine all ingredients in order. With an electric mixer or heavy wooden spoon beat until smooth, about 2-3 minutes.
2. Pour first part of filling into crust; spread until smooth and uniform. Bake in preheated oven, 375F, for 25 minutes. Remove from oven, place on cake rack, and let stand at room temperature for about 15 minutes. Raise oven temperature to 475F.

Sour cream topping

• 1 pt commercial sour cream
• ¹/₄ C granulated sugar
• 1 ts vanilla

Procedure

1. With a spoon mix these ingredients only until well blended.
2. When first layer has cooled for 15 minutes, with a large spoon pour second layer of filling over cooled first layer, starting from side to center. Spread evenly, as gently as possible. Bake in 475F oven about 10 minutes.
3. Remove from oven and let stand in room temperature on cake rack for 5-6 hours, or until completely cooled before removing cake from pan. When cold, go around sides of cake with a spatula or dinner knife, and remove cake carefully.