| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Famous eate, 1, Cheesecakes, Appetizers |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dry bread crumbs, seasoned |
| 1/4 |
c |
Butter, melted |
| 1/4 |
c |
White wine |
| 1 |
lb |
Cream cheese, softened |
| 3 |
lg |
Eggs |
| 1/2 |
c |
Fresh garlic, chopped |
| 1/4 |
c |
Flour |
| 2 |
tb |
Whipping cream |
| 1 |
ts |
Lemon pepper |
| 1 |
c |
Sour cream |
| 1 |
tb |
Fresh garlic, chopped |
INSTRUCTIONS
CRUST
FILLING
TOPPING
CRUST Preheat oven to 325 degrees. Grease a 9 inch springform pan. Combine
the bread crumbs, butter, and wine in a medium bowl. Pour the crumb mixture
into the prepared pan and pat the crumbs on the bottom and up the sides.
Set aside. FILLING Beat cream cheese in the large bowl of your electric
mixer. Add eggs, one at a time, mixing thoroughly after each addition. Add
the garlic, flour, cream and pepper. Continue mixing until well blended.
Pour the cheesecake filling into the prepared crust and bake until golden
and firm, about 40 minutes. TOPPING Combine the sour cream and garlic. Set
aside. When the cheesecake is done, remove it from the oven and let it sit
for 5 minutes. Spread the sour cream mixture over the cake and let it cool.
Refrigerate for at least 2 hours.
Recipe by: The Breadline Cafe Posted to TNT - Prodigy's Recipe Exchange
Newsletter by mollywalsh@juno.com (Molly Walsh) on Apr 19, 1997
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