|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
A Nice Little Cheesecake |
|
Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best A Nice Little Cheesecake recipe on the web!!CRUMB CRUST _ 1/3 cups graham cracker crumbs ___ cup granulated sugar _ tablespoons unsalted butter, melted FILLING __ ounces cream cheese, at room temperature ___ cup granulated sugar Pinch of salt 1 1/2 teaspoons pure vanilla extract _ eggs, at room temperature TOPPING _ ounces sour cream, at room temperature 3/4 teaspoon pure vanilla extract 1. To make the crumb crust: Preheat the oven to 350°F. Place an 8-inch springform pan on a jelly roll pan and set aside. 2. In a medium bowl, mix together the graham cracker crumbs, sugar, and butter until well blended and crumbly. Transfer the mixture to the springform pan and, using the bottom of a measuring cup or your fingertips, lightly press the mixture onto the bottom of the pan. Bake until set and fragrant, about 5 minutes. Transfer to a rack to cool to room temperature. 3. To make the filling: In a food processor, combine the cream cheese, sugar, salt, and vanilla until creamy and smooth, scraping down the sides and bottom of the bowl as necessary. Incorporate the eggs until fully blended. Pour into the springform pan. 4. Bake in the center of the oven until the top just begins to brown and the center jiggles slightly, 35 to 40 minutes. 5. To make the topping: Meanwhile, in a medium bowl, mix together the sour cream and vanilla until blended. 6. Remove the cheesecake from the oven and drop spoonfuls of the topping around the edge of the cake, then gently spread it to cover the cake evenly. Return to the oven and bake for 5 minutes longer. Transfer to a rack to cool completely. 7. Using a paring knife, loosen the sides from the inside edge of the pan. Loosely cover the pan with plastic wrap, and chill the cheesecake for at least 6 hours or overnight. To serve, gently unlatch the sides of the springform pan, and cut the cake into thin wedges. Serve at room temperature. Store, covered loosely with plastic wrap, in the refrigerator for up to 3 days. From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Chocolate Gelt Hide-a-Cookies Apricot Nut or Cardamom Pistachio Rugelach Pear-Apple Strudel (with Rosemary White Chocolate Ganache) Rosemary White Chocolate Ganache Jerusalem Olive Oil Cake with Orange Marmalade and Almonds Streusel-Top Sour Cream Coffee Cake Bubbee and Me Baked Candy Apples Selma's Apricot Noodle Kugel Golden Savory Cheese Coins A Nice Little Cheesecake "Let's Make a Dreidel" Chocolate Cake |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
