| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
8 |
Servings |
INGREDIENTS
| 3/4 |
|
Stick unsalted butter; room temperature |
| 1/2 |
c |
Plus |
| 1 |
tb |
Toasted pecans; finely ground |
| 2 |
c |
Graham cracker crumbs |
| 6 |
pk |
(8-oz) cream cheese; room temperature |
| 2 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 3 |
lg |
Egg yolks |
| 2 |
ts |
Vanilla extract |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva)
Date: Sun, 24 Oct 1993 08:46:26 GMT
From Bon Appetit, April 1989
Preheat oven to 250F. Rub 2 tablespoons butter over bottom and up sides of
10 inch diameter springform pan with 3 inch high sides. Add pecans,
shaking and turning pan to coat bottom and sides. Mix cracker crumbs with
remaining 1/2 cup butter in small bowl. Press into bottom of pan.
Using electric mixer, beat cream cheese in large bowl until softened. Add
sugar, eggs, yolks and vanilla and beat until smooth. Fold in sour cream.
Pour batter into prepared pan. Bake until knife inserted 2 inches from
center comes out clean, about 1 1/2 hours. Turn off oven. Leave cheesecake
in oven 20 minutes. Transfer to rack and cool completely. Refrigerate
overnight.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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