It was Dennis' birthday over last week-end and he requested a cheese cake for his birthday cake. It is one of his favorite things that I make and it turned out yummy once again. A tip I learned recently from Patsy, a friend from Dennis' work that wants to be a chef is to put in a pan of water when cooking the cake that way it won't split (which mine did every time until I used this tip!). I serve this plain or with a fruit topping usually raspberries that I just make a sauce from frozen berries and sugar but this time I just used my strawberry freezer jam and it was really good. Here is the recipe (again from my trusted Betty Crocker):
Ingredients:
crust:
1 pkg. finely crushed grahm crackers
1/4 cup finely chopped walnuts
1 Tbs. sugar
1/2 tsp cinnamon
1/2 butter melted
filling:
2 8 oz. packages of cream cheese
1 cup sugar
2 Tbs. flour
1 tsp. vanilla
3 slightly beaten eggs
16 oz. sour cream
Directions:
For crust:
Combine graham crackers, walnuts, 1 Tbs. sugar, and cinnamon. Stir in melted butter. Press crumb mixture into bottom of 8 or 9 in. springform pan.
For filling:
Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer until combined. Beat in sour cream until smooth. Stir in eggs.
Pour filling into crust lined pan. Bake at 375 degrees for 40-45 minutes or until a 2 1/2 inch area around outside edge is set. (BEWARE, I have taken my cake out too early and it is so sad to cut into it and realize it was not fully cooked!! Cake should be fairly set even in the middle, if you are worried or it's getting too brown on top just cover with foil until you feel it's done). Cool for 15 minutes (at least). Loosen crust from sides of pan with a knife and cool 30 more minutes. Remove sides of pan and chill at least 4 hours before serving.
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