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Mom’s Cheesecake

From the book A Taste of Oregon by
Serves 10 to 12


3 (8 oz.) packages cream cheese, at room temperature
5 eggs
1 cup plus 2 Tbsp. granulated sugar
¼ tsp. salt
¾ tsp. almond extract
cups sour cream
½ tsp. vanilla or lemon extract
~ Unsweetened chocolate, shaved or grated


  1. Preheat the oven to 325 degrees. Butter a 9-inch springform cake pan.
  2. Beat the cream cheese in an electric mixer or with a wooden spoon until softened. Add the eggs, 1 cup sugar, salt, and almond extract. Beat until smooth and thick.
  3. Pour into the prepared pan and bake for 45 to 50 minutes or until set. Remove from the oven and cool in the pan on a cake rack for 20 minutes (the top will crack).
  4. Mix together the 2 tablespoons sugar, sour cream, and vanilla or lemon extract. Pour over the cooled cake.
  5. Return the cake to the oven and bake for 10 minutes. Cool, then chill in the refrigerator.
  6. To serve, remove the side of the pan, put the cake on a plate, and top with shaved or grated chocolate.

This content is from the book A Taste of Oregon by The Junior League of Eugene.

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