| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes |
12 |
Servings |
INGREDIENTS
|
|
ROSE CAPOCCIA (DRND29A) |
| 1 |
c |
Graham cracker crumbs |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Touch of Butter Spread |
| 24 |
oz |
Cream Cheese; softened |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Flour |
| 3 |
|
Eggs |
| 2 |
tb |
Milk |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Almond-flavored liqueur(opt) |
| 21 |
oz |
Can Cherry Pie Filling |
INSTRUCTIONS
CRUST
FILLING
TOPPING
CRUST: Heat oven to 325 degrees. Mix crumbs; sugar and spread; press onto
bottom of 9-inch springform pan. Bake 10 minutes.
FILLING: Increase oven temperature to 450. Beat cream cheese, sugar and
flour at medium speed with electric mixer until well blended. Add eggs, one
at a time, mixing well after each addition. Blend in milk and vanilla; pour
over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees;
continue baking 30 to 35 minutes or until set. loosen cake from rim of pan;
cool before removing rim of pan. Refrigerate.
From the Official U.S. Olympic Training Table Cookbook Formatted by Rose
Capoccia drnd29a
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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