| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Graham crumbs |
| 1/4 |
c |
Sugar |
| 1/3 |
c |
Butter melted |
| 1 |
c |
Ground Nuts, if desired |
| 5 |
lg |
Eggs, room temp |
| 2 |
|
Egg Yolks, room temp |
| 1 3/4 |
c |
Sugar |
| 3 |
tb |
Flour |
| 5 |
pk |
(8 oz) Cream Cheese |
| 2 |
ts |
Vanilla |
| 1/4 |
c |
Whip cream -or- |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
CRUST
FILLING
Crust: Mix, press into bottom of Pan (Spring pan, Bake 7Min 350% let cool.
Grease sides but not bottom of spring form pan. Press crumb mixture into
bottom and slightly up sides. With elec mixer-mix 1 egg &1 pkg cr cheese
till smooth. Repeat till all eggs & cr cream cheese are well blended. Add 2
egg yolks & blend. Add sugar and flour gradually. Add vanilla and & whip
cream. Making sure all smooth-beating one minute
Preheat oven 475% Bake 12 minutes. Reduce temp to 300% Bake 55 minutes.
Turn oven off and leave to cool. Approx 6 hours. DO NOT OPEN OVEN DOOR FROM
BEGINNING TO END. Refrigerate several hours before serving. Put aluminum
foil under pan in case some butter leaks out. Posted to TNT - Prodigy's
Recipe Exchange Newsletter by Neva45@aol.com on Jul 8, 1997
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