Recipe Finder | Cheesecake has double the layers, double the delicious

For The Baltimore Sun
What's better than a cheesecake? A cheesecake with two layers.

Bonnie Nelson of Bend, Ore., was searching for a recipe she had misplaced for making a cheesecake with two distinct layers, with the top layer consisting of sour cream and sugar, which can be made in a pie plate or a springform pan.

She said the recipe came from a newspaper in the 1970s and she often made it for special occasions. Nelson said she has not found a recipe that produces a cheesecake that tastes as good as the recipe she lost.

JoAnne Callanta of Upper Falls in Baltimore County saw Nelson's request and thought she had a recipe that sounded strikingly similar to the one Nelson described. Callanta said she clipped the recipe from a newspaper some years ago. Her recipe also has the two distinct layers and can be made in a pie plate or a springform pan — but she always makes it in a pie plate. Callanta said that everyone always loves it and she won't order cheesecake at restaurants anymore because they are never as good as this one.

I've made lots of cheesecakes, but never one in a pie plate. This one has no crust and it was simple to make. I let it chill for several hours after baking and served it with fresh berries. It tasted luscious, cut beautifully and made for a lovely summer dessert.


RJ Teich of Westminster is looking for a recipe for tuna burgers. He said he sometimes purchases them in the seafood section at Wegmans supermarket, but the store only offers them in "grilling season" and even then they are not always available.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Two-layer cheesecake

Makes 8-10 servings

2 (8-ounce) packages cream cheese, softened

3/4 cup sugar

Dash of salt

3 eggs

1/2 teaspoon vanilla


1 cup sour cream

5 tablespoons sugar

1/2 teaspoon vanilla

Dash of salt

Preheat oven to 350 degrees.

Beat together cream cheese, sugar and salt with mixer until fluffy.

Add eggs one at a time, beating after each addition. Add vanilla. The batter will be very watery.

Pour into a 9-inch pie plate (with no holes in the bottom) and bake for 25 minutes. Remove from oven and allow to cool for 20 minutes.

When the cheesecake first comes out of the oven, it will be high with a rounded top. As it cools, it will "sink" to a concave shape. This is normal. It is in this concave surface area where you will pour the topping, then bake for 15 minutes.

For the topping, combine sour cream, sugar, vanilla and salt with a mixer on low speed. Pour topping over baked cheesecake and return to oven for another 15 minutes.

Allow cheesecake to cool, then refrigerate for several hours before serving.

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