| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Cheesecakes, Dutch |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Cream cheese; softened |
| 1 1/2 |
c |
Granulated sugar |
| 6 |
|
Eggs |
| 1 |
c |
Sour cream |
| 1 1/2 |
ts |
Vanilla extract |
| 1 1/2 |
ts |
Powdered sugar |
INSTRUCTIONS
How simple can a cheesecake be? This cake is simple and delicious, easy to
make and great to eat. Be prepared for lots of praise when you serve this
one! BTW, 3 pounds of cream cheese *IS* correct! That's six
8 oz packages of cream cheese! Me ke aloha, Mary Use a 10 inch
springform pan. In a large bowl beat the cream cheese and sugar until
smooth. Add the eggs, one at a time, beating well after each addition. Add
the sour cream and vanilla and continue to beat until smooth. Pour into a
well-buttered springform pan. Place the pan inside of a larger pan
containing 1 inch of water and bake in a preheated 400 degree F oven for 1
hour. Transfer the cake to a wire rack and allow to cool for 3 hours.
Remove the sides of the springform pan and refrigerate the cake overnight.
Remove the cheesecake from the refrigerator 1 hour before serving. Sprinkle
the top of the cake with the powdered sugar shortly before serving. Source:
Cheesecake Madness by John J. Segreto , ISBN 0-02-609040-6
Recipe by: Cheesecake Madness Posted to TNT - Prodigy's Recipe Exchange
Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Aug 13, 1997
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