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Before I decided to post this cheesecake recipe, I tried to discover a little about the history of cheesecake. I was unable to find anything. The closest I came was a goat cheese cake that people ate in Medeival times. Anyway, this is delicious. It is just a trumped recipe derived from cream cheese packets, but the extras give it incredible taste and of course richness. This is definitely not low calorie in any way and I would not try to make it low fat/low cal.
Crust 1 1/2 craham cracker crumbs 1/4 c sugar 51/2 tbsp butter Filling 1 c sugar 2 8 ounce packages cream cheese (softened) 3 large eggs (at room temperature) 1 tbsp vanilla extract 1 pint sour cream Use two racks to bake this, one rack in center and one on the bottom. Place a small pan of water on the lowest rack. Heat oven to 350. Mix crumbs, 1/4 c sugar, and butter in a bowl. Press mixture into a large pan. (Large pie plate, 10" springform) Cream cream cheese and one cup sugar. Add eggs one at a time mixing between each. Mix in vanilla. Fold in sour cream. Pour into pan. (Slowly, because there may be extra) Put on center oven rack. Bake 30-40 minutes. (40 for a firmer cake) Turn off oven, but leave cheesecake in, withoyt opening the door for one hour. Cool. Chill for a least 8 hours. Yum! Go To Page: 1
The copyright of the article Cheesecake in Multicultural Cuisine is owned by . Permission to republish Cheesecake in print or online must be granted by the author in writing.
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