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When Michael Bernstein was officially introduced as TCNJ’s 17th president, he made a lofty claim: that he makes a killer cheesecake.
With the holiday season now upon us, President Bernstein shares his mother’s recipe, which he’s been making since he was a teenager.
Try it for yourself and email your photos and reviews to alumni@tcnj.edu for a chance to be featured in a future alumni publication.
Enid Littwin Bernstein’s Famous Cheesecake Recipe
INGREDIENTS:
Crust
- 15 graham crackers (crushed)
- 1/3 pound sweet butter (melted)
Bottom Layer
- 12 ounces of cream cheese (softened)
- 4 eggs (separated)
- 1/2 cup of sugar
- 1 teaspoon vanilla extract
Top Layer
- 1 pint (16 ounces) of sour cream (at room temperature)
- 3 tablespoons of sugar
- 1 teaspoon of vanilla extract
- 4 drops of almond extract
DIRECTIONS:
Crust
Mix the crushed graham crackers and melted butter together in a bowl and compress into the bottom of a 9- or 10-inch springform pan.
Bottom Layer
Blend bottom-layer ingredients together thoroughly. In a separate bowl whisk the egg whites. Fold egg whites into the mixture carefully with mixer “mixing spoon.”
Pour mixture on top of the crust and bake for 20 minutes at 375 degrees. Remove from oven and cool to room temperature (placing in the refrigerator for 30 minutes will aid in setting).
Top Layer
Blend all top-layer ingredients together in mixer. Pour mixture SLOWLY and evenly over the bottom layer, ensuring the mixture layers on top of the cake. Bake for 20 minutes at 375 degrees. Remove from the oven and let cool for 45 minutes. Refrigerate overnight. Serve topped with a sprinkle of cinnamon if you wish.
