From Shelly Carey
Note: This recipe came from our neighbor. It makes a REALLY good cheesecake!
Ingredients
Cheesecake
2 lbs (32 oz) cream cheese
5 eggs
2 cups sugar
3 Tablespoons butter
4 Tablespoons cornstarch
1 teaspoon vanilla
2 Tablespoons lemon juice
2 cups sour cream
Shortbread Crust
1 ½ cups all-purpose flour, sifted
1/3 cup granulated sugar
1 large egg, separated and yolk slightly beaten
½ cup butter, softened (not margarine)
Directions
Start with crust: Preheat oven to 400 degrees. Working on a large flat surface, place the flour and sugar in the center and mix together. Form a small depression or well in the center. Add the beaten yolk and softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly, using your hands. Shape the dough into a ball and wrap in plastic. Chill for at least 10 minutes. Remove from refrigerator and press crust into the bottom of a spring form pan (and slightly up the sides). Bake in preheated oven for 10 minutes, or until slightly brown.
For cheesecake: Let cream cheese stand at room temperature 3-4 hours or until soft. Beat cream cheese until fluffy. Add remaining ingredients and beat (on high speed) for 10 minutes, until smooth. Pour batter over shortbread crust in pan and bake at 325 degrees for one hour.
Turn oven heat off and leave cake in the oven for one hour more. Do not open oven door during the tow-hour period. Temperature control is very critical. Remove from oven and set on rack to cool. Gently release spring and remove sides of pan. Loosen cake form pan bottom with a long knife and slide onto a serving plate. Refrigerate overnight.
Serve with chocolate sauce or strawberry glaze.
No comments:
Post a Comment