CHEESECAKE, SOUR CREAM TOPPED
CRUST:
1 1/4 c. fine cookie, graham or zwieback crumbs (prefer graham)
1/8 lb. butter
Combine softened butter and fine crumbs. Use a fork for best results.
Press firmly over bottom of a springform cake pan, bringing the mixture up the
sides about 1 1/2 inches. Let stand at room temperature while preparing the
filling.
FILLING:
1 1/2 lb. cream cheese (Philadelphia Brand gives best results)
1 c. sugar
4 eggs
1 tsp. vanilla
Blend cream cheese and sugar until smooth. Add one egg at a time, beating
after each addition. Add the vanilla last, folding in lightly. Turn mixture
into crumb-lined cake pan and bake about 35 minutes at 350 degrees or until
center is firm to the touch, or until a knife inserted in center shows all is
congealed.
Let cake cool in the cake pan in the oven leaving the oven door open.
Remove pan from oven when cool and add the following topping:
TOPPING:
1/2 pt. sour cream
1 tbsp. sugar
1/4 tsp. vanilla or almond extract (prefer almond)
Combine and turn over top of cheesecake in the cake pan. Turn on the oven
heat to 425 degrees and bake cake with topping 5 to 7 minutes. The sour cream
topping congeals when the cake cools. Cool outside oven.
marilyn
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
