Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Graham cracker crumbs |
3 tablespoons | Sugar |
3 tablespoons | Soft butter |
4 packs | (8 oz) cream cheese (room temperature) |
1½ cup | Sugar |
1½ teaspoon | Vanilla |
4 \N | Eggs |
¼ teaspoon | Salt |
1 cup | Sour cream |
2 tablespoons | Flour |
1 cup | Light cream |
1 pint | Sour cream |
¼ cup | Sugar |
1 teaspoon | Vanilla |
CRUST
FILLING
TOPPING
Notes: By Jeanine Stoudt, Tamaqua. The Times News, PA Crust: Cream butter with crumbs and pack tightly into spring-form pan.
FILLING: Pour into crust and bake at 325° for 1 hour. Then take cake out.
Turn oven to 350°. Set cake aside for 10 minutes and mix topping.
TOPPING: Beat together and place on top of cake. Bake in oven for 5 minutes at 350°. Let cool in pan until cake leaves sides of pan.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998