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SOUR CREAM CHEESECAKE
CRUST:
2 1/2 c. packaged graham cracker
crumbs
1/4 c. sugar
1/2 c. butter or margarine, softened
FILLING:
5 (8 oz.) pkg. soft cream cheese
1 3/4 c. sugar
3 tbsp. grated lemon peel
1/4 tsp. vanilla extract
5 eggs
2 egg yolks
1/4 c. heavy cream
1/2 c. dairy sour cream
MAKE CRUST: In medium bowl, with hands or back of spoon, mix graham cracker crumbs with sugar and soft butter until they are well combined. Press mixture on bottom and sides of 9-inch springform pan, building up sides of pan to form a rim all around. Refrigerate until needed. Preheat oven to 500 degrees. MAKE FILLING: In large bowl of electric mixer, combine cream cheese, sugar, flour, lemon peel, and vanilla. Beat at high speed just to blend. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into crust-lined pan. Bake 10 minutes. Reduce oven temperature to 250 degrees and bake 1 hour longer. Spread top with sour cream. Let cool in pan on wire rack. Refrigerate 3 hours, or overnight. To serve with spatula, loosen crust from sides of pan. Remove side of springform pan. Cut cheesecake into wedges. Nice with strawberries. Makes 16 to 20 servings.
SOUR CREAM CHEESECAKE
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. melted butter
FILLING:
2 (8 oz.) pkg. softened cream cheese
1/2 c. sugar
3 eggs
1 tsp. vanilla
1-2 tbsp. grated lemon peel
TOPPING:
1/4 c. sugar
1 tsp. vanilla
2 c. sour cream
For Crumb Crust: Combine cracker crumbs, sugar and butter; mix well. Cover bottom and part way up the sides of a 9 inch springform pan with crumb mixture, pressing lightly. Chill. For Filling: Beat cream cheese until fluffy. Add sugar, eggs, vanilla and lemon peel; beat until smooth. Pour into crumb lined pan. Bake in preheated 375 degree oven for 25 minutes. Remove from oven and cool to room temperature.