Cheesecake breadring
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Hot roll mix |
| 8 | packs | Cream cheese; softened |
| ¼ | cup | Sugar |
| ½ | cup | Sugar |
| 1 | Egg | |
| 1 | tablespoon | Vanilla |
| ½ | cup | Sour cream |
| 2 | Eggs | |
| 6 | tablespoons | Butter; melted |
Directions
BARB DAY
OVEN TEMP: 350
SOFTEN YEAST FROM ROLL MIX IN ¼ CUP WARM WATER. COMBINE THE MIX AND ¼ CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER. MIX WELL. PLACE DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3 HOURS.
TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE.
FIT INTO A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE EDGES.(DOUGH WILL COVER THE CENTER HOLE.) BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. POUR INTO MOLD. BRING DOUGH FROM SIDES OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING, SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST DOUBLE, 1 TO 1½ HOURS. BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK INSERTED INTO FILLING COMES OUT CLEAN. COOL IN THE PAN 10 MIN. TURN OUT ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE.