Well received!
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Recipe adapted from here:
3 tablespoons sugar (can
omit)
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| My first bake & chill cheesecake |
SOUR CREAM BAKE & CHILL CHEESECAKE
Makes: 12 big cupcakes
Ingredients:
Crust:
1 1/4 cups Honeymaid
graham cracker crumbs digestive biscuits crushed
5 tablespoons butter,
melted
Filling:
3/4 cup sugar
3 (8 oz.) Philadelphia
cream cheese bars ~ softened to room temperature.
2 eggs
1 teaspoon
vanilla
1 teaspoon lemon
juice
pinch of salt
Topping:
1 pint (2 cups) sour
cream
1/2 cup sugar
1 tsp. vanilla
pinch of salt
Instructions:
1.
Preheat oven to 350F degrees.
2.
In a medium bowl, combine crust ingredients together
until well combined.
3.
Press into a 9″ spring form pan, pressing crumbs
into bottom and about 1 1/2″ up sides of pan.
4.
For the filling, combine the sugar and softened
cream cheese in a large mixing bowl and beat together until smooth.
5.
Add the eggs, one at a time, beating between each
addition.
6.
Add the vanilla, lemon juice and salt and beat until
smooth and creamy.
7.
Pour into crust.
8.
Bake at 350F degrees for 35-45 minutes.
9.
While cheesecake is baking, make topping by simply
mixing together all of the topping ingredients.
10.
After 35-45 minutes of baking, remove cheesecake
from oven and turn oven down to 325F degrees.
11.
Pour topping over hot cheesecake, gently spreading
to edges.
12.
Return cheesecake to oven and bake for an additional
12-15 minutes.
13.
Remove cheesecake from oven and leave sides on pan
while allowing cheesecake to cool to room temperature.
14.
Refrigerate several hours (or overnight)
15.
Remove edges of spring form pan before serving and
serve with fresh fruit, pie filling or a chocolate or caramel sauce.
16.
Enjoy!!!!
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