| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes | 8 | Servings | |
INGREDIENTS
| 1 | lb | Cream cheese |
| 1 | c | Sugar |
| 5 | Eggs | |
| 1/4 | ts | Salt |
| 1 1/2 | ts | Vanilla |
| 1 | pt | Sour cream |
| 1/2 | c | Sugar |
| 1 | ts | Vanilla |
| Sweetened berries optional | ||
| 1 | Graham cracker-deep-dish |
INSTRUCTIONS
LISA CRAWLEY TSPN00B FILLING TOPPING CRUST Filling: Combine cheese and sugar and mix thoroughly. Add eggs one at a time, beating after each addition. Beat in salt and vanilla. Turn into prepared graham cracker crust. Bake 1 hour in preheated 325 oven. Topping: Combine sour cream, sugar and vanilla. Spread over top of cream cheese mixture. Return to oven for 5 minutes. Remove and place to chill. Serve plain or with berries. Makes one deep-dish pie. I have doubled this and placed in a 11 x 8. Works beautifully. (Prepare crust by using boxed crushed graham cracker crumbs mixed with butter and press into dish) FROM: GERY DORONY, cousin to Lisa Crawley TSPN00B. NOTE: YIELD=1 deep dish plus a couple individual custard cups or it WILL overflow, ASK ROBBIE! <G> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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