Pierre's Cheesecake Recipe
Thanks again to Lisa and Mel Sharp! Here you go, Pierre's Cheesecake Receipe (food stains and all). Scroll down past Pierre's handwriting and Lisa has included a translated version. Lisa has wow-ed family and friends with this cheesecake who say this is the "Best Cheesecake they've ever had!" Enjoy!
Graham Cracker Crumbs, butter, 16 oz. Cream Cheese, 1 pt.Sour Cream, Lemon, Vanilla,Honey and 3 Eggs
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Crust: Preheat oven to 350 degrees, prepare crust according to box or mix, 1/4 cup crumbs with 1/4 cup melted butter. Line 9" pie plate with mixture & bake at 350 degrees for 8-10 minutes. Let cool.
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Preheat oven to 375 degrees, mix softened cream cheese with 3 beatened eggs, 1 teaspoon lemon juice, 1 teaspoon vanilla: then blend in 3/4 cup honey (electric mixer makes it smoother), pour into crust and bake 25 minutes. Cool completely to room temperture.
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Preheat oven to 425 degrees, mix sour cream with approximately 2 1/2 tablespoons honey, 1/2 teaspoon vanilla, 1/2 teaspoon lemon juice, pour over baked part and bake 10 minutes. Allow to cool, then refrigerate for 6 to 10 hours (the hardest part!) Enjoy!
Graham Cracker Crumbs, butter, 16 oz. Cream Cheese, 1 pt.Sour Cream, Lemon, Vanilla,Honey and 3 Eggs
________
Crust: Preheat oven to 350 degrees, prepare crust according to box or mix, 1/4 cup crumbs with 1/4 cup melted butter. Line 9" pie plate with mixture & bake at 350 degrees for 8-10 minutes. Let cool.
________
Preheat oven to 375 degrees, mix softened cream cheese with 3 beatened eggs, 1 teaspoon lemon juice, 1 teaspoon vanilla: then blend in 3/4 cup honey (electric mixer makes it smoother), pour into crust and bake 25 minutes. Cool completely to room temperture.
________
Preheat oven to 425 degrees, mix sour cream with approximately 2 1/2 tablespoons honey, 1/2 teaspoon vanilla, 1/2 teaspoon lemon juice, pour over baked part and bake 10 minutes. Allow to cool, then refrigerate for 6 to 10 hours (the hardest part!) Enjoy!
My mom used to live across the street from the Trident in the early seventies and has shared with me some fond memories of the restaurant; most especially of the cheesecake so, when I found this blog and the recipe about five minutes ago, she insisted that I give her the recipe so she can bake it.
She still has an original menu from the Trident at that time (the one with the morning glories, peyote, and the fantastically obvious bit of anatomy) which we both get a kick out of even now.
She tells me to write: "thanks for a 'trip' down memory lane".
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