Yield: 1 Servings
|3 pounds||Cream cheese; softened|
|1½ cup||Granulated sugar|
|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