Aunt Julia Graumann was one of the sweetest people to walk the face of the Earth. She was a very precise cook and never used any other ingredient in her recipes than the exact brand name ingredient the first required. She made this cheesecake in a Pyrex dish with Philadelphia brand cream cheese. Mrs Tom Edwards in Ferndale has adopted the recipe. She bakes the cheese cakes in a dish of hot water and freezes them to take to Viv & Chris in Reading. I use this recipe with tart crusts made according to Cousin Joey Scott's Butterscotch Tarts recipe. Still, it's Aunt Julia's cheesecake, and we think of her whenever we make it, in any of its forms.

8 inch glass pie plate, buttered

Preheat oven to 350E

Bake 25 minutes. Cool 15 minutes. Bake again 10 minutes.


1 pound cream cheese
3 eggs
2/3 cup sugar
1/8 teaspoon salt
1/2 teaspoon almond extract

Beat until fluffy

Add and beat until thick and lemon colored. Pour into prepared pie plate.

Bake at 350E for 25 minutes. Cake will puff up & should be set with a narrow brown edge. Allow to cool and sink down for 15 minutes. Spread with topping and return to 350E oven for 10 minutes.


1/2 pint sour cream
1 1/2 Tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon vanilla

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