| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
D, E, S, S, E |
10 |
Servings |
INGREDIENTS
| 10 |
|
Whole cinnamon graham crackers; finely crushed |
| 2 |
tb |
Butter; melted |
| 24 |
oz |
Cream cheese; softened |
| 1 1/4 |
c |
Sugar |
| 1 1/2 |
ts |
Vanilla extract |
| 4 |
|
Eggs |
| 16 |
oz |
Sour cream |
| 1 |
c |
(1/2 pint) heavy cream |
INSTRUCTIONS
Preheat the oven to 350F. In a medium-sized bowl, combine the crushed
graham crackers and the butter. Using your fingers, press the crumb mixture
into the bottom of a 9- or 10-inch springform pan, forming a crust. In a
large bowl, with an electric beater on medium speed, beat the cream cheese,
sugar, vanilla, and 1 egg until smooth and creamy. Add the remaining 3 eggs
and the sour cream and beat until well combined. Add the heavy cream and
beat for 2 to 3 minutes, or until well blended. Pour over the crust and
bake for 35 to 40 minutes, or until firm. Turn off the oven and open the
door for 1 minute, allowing the temperature to drop. Close the door and
allow the cake to sit in the oven for 15 minutes. Remove the cake from the
oven, cover with aluminum foil, and chill for at least 6 hours, or
overnight, before serving.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1037 by Meg Antczak
<meginny@frontiernet.net> on Jan 23, 1998
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