| 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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