| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
8 |
Servings |
INGREDIENTS
| 1 |
|
Box rusk; finely rolled |
| 1 |
tb |
Sugar |
| 4 |
tb |
Melted butter |
| 1 1/2 |
lb |
Cream cheese |
| 5 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 1/2 |
ts |
Vanilla |
| 1 1/2 |
pt |
Sour cream |
| 1 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Place crumb mixture in bottom & press to sides of spring-form pan (2-quart
capacity). For filling, mix cheese until soft & creamy in mixer bowl. Add
whole eggs, one at a time, beating well. Then add sugar & vanilla. Pour
batter over crust very slowly & bake in preheated 300 degree oven for 1
hour. Combine topping ingredients & spread topping on filling & return to
oven for 5 minutes more. Decorate with whole strawberries if desired.
MRS W.H. (MAMIE JEAN) GARDNER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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