| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Fine graham-cracker crumbs |
| 1/4 |
c |
Granulated sugar |
| 1/2 |
c |
Butter; softened |
| 3/4 |
c |
Sour cream |
| 1/4 |
c |
Powdered sugar |
| 16 |
oz |
Cream cheese |
| 1 |
c |
Sour cream |
| 2 |
tb |
Cornstarch |
| 1 |
c |
Granulated sugar |
| 2 |
tb |
Butter; softened |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
CRUST
TOPPING
FILLING
1. Preheat the oven to 375 degrees F. 2. For the crust, combine the
graham-cracker crumbs, sugar and butter; mix well. 3. Press the mixture
firmly into an ungreased 9-inch pie plate. Press flat onto the bottom
only. 4. Bake for 8 minutes or until the edges are slightly brown. Reduce
the oven temperature to 350 degrees. 5. For the filling, combine the cream
cheese, sour cream, cornstarch, and sugar in the bowl of a mixer. Mix until
the sugar has dissolved. 6. Add the butter and vanilla and blend until
smooth. Be careful not to overmix, to the filling will become too fluffy
and will crack when cooling. 7. Pour the filling over the crust. 8. Bake
for 30-35 minutes, or until a knife inserted 1 inch from the edge comes out
clean. 9. Cool for 1 hour. 10. For the topping, mix the sour cream and
powdered sugar. Spread the mixture over the top of the cooled cheesecake.
Chill or freeze until ready to eat.
Recipe By : TOP SECRET RECIPE by Todd Wilbur
Posted to EAT-L Digest 23 Sep 96
Date: Tue, 24 Sep 1996 20:00:19 -0400
From: Farseer <farseer@ALBANY.NET>
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”