Red lobster easy cheesecake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| WALDINE VAN GEFFEN | ||
| VGHC42A----- | ||
| CRUST----- | ||
| 1 | pack | Lorna Doone cookies -- (10 |
| Ounces) crush | ||
| ¼ | pounds | Butter -- melted |
| ¼ | cup | Sugar |
| 1 | Env Knox unflavored gelatin | |
| FILLING----- | ||
| 16 | ounces | Cream cheese -- room temp |
| 8 | ounces | Sour cream |
| 2 | larges | Eggs |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Cornstarch |
| 1 | cup | Sugar |
| 1 | teaspoon | Vanilla |
| Crushed cookie crumbs -- | ||
| For | ||
Directions
CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pam. Bake at 350~ exactly 8 minutes.
FILLING-Beat with electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When the filling is perfectly smooth and creamy pour into crust. Return to 350~ oven and bake 30 to 35 minutes or until a knife inserted comes out clean. Cool in pan on rack 20 minutes before releasing springform from the cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs.
Source: Gloria Pitzer's Secret Recipes Newletter.
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