Polish Cheesecake #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Polish | Pie | 16 | Servings |
INGREDIENTS
| 2 1/2 | c | Flour |
| 2 | t | Baking powder |
| 1/2 | c | Sugar |
| 1/4 | c | Margarine |
| 2 | Eggs, beaten | |
| 1/4 | c | Milk |
| 1 | 21-oz pineapple pie | |
| filling drained | ||
| 2 | lb | Cottage cheese |
| 1 | c | Sour cream |
| 3 | Eggs, beaten | |
| 3 | T | Melted butter |
| 1/2 | lb | Cream cheese |
| 1 | c | Sugar |
| 3 | T | Cornstarch |
| 1 | t | Vanilla or almond extract |
INSTRUCTIONS
From: ramiska@joyce.oit.umass.edu (Richard A Miska) Date: 6 Jun 1995 12:02:16 -0600 Cookie Dough: Mix flour, baking powder, sugar and margarine. Work as for pie dough. Then add beaten eggs and milk. Pat in pan which has been greased on bottom and sides. Cover dough with pineapple pie filling. Cheese Batter: Beat all ingredients well. Pour over dough. Bake at 350 degrees for about one hour. Test with knife in center to see if done. Use 9x13 inch pan or 11x17 inch pan depending on how high you want the cake. 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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Nutrition (calculated from recipe ingredients)
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Calories: 378
Calories From Fat: 133
Total Fat: 15g
Cholesterol: 89.5mg
Sodium: 413.1mg
Potassium: 178.1mg
Carbohydrates: 48.5g
Fiber: <1g
Sugar: 21.5g
Protein: 12.5g