| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Infood01 | 1 | servings | |
INGREDIENTS
| 7/8 | c | Sugar |
| 3 | tb | Cornstarch |
| 1 7/8 | lb | Cream cheese |
| 1 | Extra large egg | |
| 1/2 | c | Heavy cream |
| 3/4 | ts | Vanilla |
INSTRUCTIONS
Mix 7/8 cup sugar with 3 tablespoons corn starch. Add to 1 pound and 14 ounces cream cheese and mix. Add 1 extra large egg and blend. Then add 1/2 cup heavy cream a little at a time and mix. Then add 3/4 teaspoons vanilla and mix. Add ingredients to well greased 7-inch pan with sponge cake on bottom of pan. Bake at 450 degrees for approximately 40 to 45 minutes until top is golden brown. Cool for about 3 hours. To simplify removal from cake pan, allow to fully cool overnight if possible, then reheat in 200 degree oven for 1 or 2 minutes, turn cake upside down and the cake will just slide out. Yield: 8 to 10 servings Converted by MC_Buster. NOTES : Recipe Courtesy of Alan Rosen,Owner, Junior's, Brooklyn, NY) Recipe by: IN FOOD TODAY SHOW #INL118 Converted by MM_Buster v2.0l.
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