Valerie bertinelli's cheesecake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| CRUST | ||
| 1 | cup | All-purpose flour |
| 1 | Egg, beaten | |
| 4 | tablespoons | Sugar |
| ¼ | cup | Butter, melted |
| FILLING | ||
| 8 | ounces | Cream cheese |
| ½ | cup | Sugar |
| 1 | Lemon, juice of | |
| 1 | teaspoon | Vanilla extract |
| 1 | tablespoon | Flour |
| 4 | Eggs, beaten | |
| 2 | cups | Milk |
| Cinnamon | ||
Directions
Mix together all crust ingredients in a 9x9" baking pan. Pat bottom and sides to make an even layer. Refrigerate while preparing filling. Cream together cream cheese and sugar until fluffy. Add remaining ingredient except cinnamon, beating well until ingredients are completely blended. Pour over crust in pan. Sprinkle top with cinnamon. Bake in preheated 350~ oven 1 hour. Turn oven off, leaving door open halfway. Let cheesecake remain in oven ½ to 1 hour longer.
NOTE: If desired, make cherry cheesecake version by adding contents of 1 small can cherry pie filling in crust before adding filling.
Bake as directed.
File