Holiday favorites from our family to yours.
Welcome to our collection of favorite recipes! Every dish featured on this page was lovingly submitted by a member of our Firstleaf family—from our hard-working team and passionate winemakers to our vibrant customer community and close friends. Each recipe holds a special place at our tables, and we are thrilled to share them with yours.
European Cheesecake
Submitted By Kim D.
Ingredients needed:
Spring form pan
3-8 oz packages of cream cheese (softened by leaving at room temperature for at least one hour)
1 pound sour cream
1 cup sugar plus 2 tablespoons sugar
5 egg whites
graham or cornflake crumbs
3 1/2 teaspoons vanilla
butter for the pan
slivered almonds (optional).
Preheat oven to 350. Butter generously bottom and sides of spring form pan. Sprinkle with cornflake or graham cracker crumbs.
Beat 4 or 5 egg whites until soft peaks form. Add 1 cup of sugar slowly and continue beating. Add 2 teaspoons of vanilla. Now beat in gradually the 3 softened 8 oz packages of cream cheese. The mixture will be lumpy.
Pour into the pan and bake at 350 for 30 minutes. Meanwhile, mix together one pound of sour cream, 2 tablespoons of sugar and 1 ½ teaspoons of vanilla,
Remove cake from oven after 30 minutes and turn up heat to 450. Spread the sour cream mixture over the top and sprinkle with slivered almonds (or not). Bake again at 450 for about 5 minutes or until sour cream is set. Remove from oven. Cool, then chill in the refrigerator until ready to serve.