Much Ado About Stuffing

Much Ado About Stuffing

Grammy’s Cheesecake

According to my longtime friend, Amy Cahners, this is the best cheesecake ever.

You might have to place an order on Amazon for the Zweiback crackers if you want to try the real thing, or else  substitute Graham Crackers.


2 boxes (12 pieces) Zweiback rolled into crumbs (can substitute graham cracker crumbs but they’re not as good)

Add 1 stick melted butter

½ cup sugar

2 teaspoons cinnamon

Mix in a spring-form until wet

Press along bottom and sides



2 lbs. cream cheese

4 eggs separated

½ – 1 pint all-purpose (heavy) cream ( or whipping cream)

1 cup sugar

1 tablespoon cornstarch dissolved in milk

½ teaspoon lemon juice

In an electric mixer, cream the cheese until smooth.

Add sugar gradually.  Beat until smooth.

Add egg yolks. Beat until smooth.

Add cornstarch mixture.

Beat cream partially in a separate bowl.

Add to mixture.

Beat egg whites until stiff.

Add to mixture by hand with lemon juice.

Pour into spring-form.

Bake at 225° for 1½ hours.  Turn off heat.  Do not open door.  Leave in oven for 1 more hour.


Bake at 250° for 1 hour.  Turn off heat.  Do not open door.  Leave in oven for 1 more hour.

This is what made Harriet Schwartz famous.


Leave a Reply

Your email address will not be published. Required fields are marked *