Penn-dutch traditional cheesecake

Yield: 1 Servings

Measure Ingredient
3 pounds Cream cheese; softened
1½ cup Granulated sugar
6 \N Eggs
1 cup Sour cream
1½ teaspoon Vanilla extract
1½ teaspoon Powdered sugar

How simple can a cheesecake be? This cake is simple and delicious, easy to make and great to eat. Be prepared for lots of praise when you serve this one! BTW, 3 pounds of cream cheese *IS* correct! That's six 8 oz packages of cream cheese! Me ke aloha, Mary Use a 10 inch springform pan. In a large bowl beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla and continue to beat until smooth. Pour into a well-buttered springform pan. Place the pan inside of a larger pan containing 1 inch of water and bake in a preheated 400 degree F oven for 1 hour. Transfer the cake to a wire rack and allow to cool for 3 hours.

Remove the sides of the springform pan and refrigerate the cake overnight.

Remove the cheesecake from the refrigerator 1 hour before serving. Sprinkle the top of the cake with the powdered sugar shortly before serving. Source: Cheesecake Madness by John J. Segreto , ISBN 0-02-609040-6 Recipe by: Cheesecake Madness Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Aug 13, 1997

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