Two good recipes, one a standard cheesecake, especially nice with a bit of raspberry goo swirled in the middle before baking (raspberries reduced with a bit of sugar), one a heavier, layered cheese pie that's got to be illegal it's so rich.
Cheesecake
Crust:
1-3/4 cups (1-1/2 pkg) graham cracker crumbs
1/4 cup finely chopped walnuts or almonds
1/2 tsp. cinnamon
1/2 cup + butter, melted
9" springform pan
Filling:
3 eggs, beaten
16 oz. cream cheese
1 cup sugar
1/4 tsp. salt
1/2 tsp. almond extract
2 tsp. vanilla
3 cups sour cream
Pat crust into pan and bake 5 minutes. Mix filling in order given, bake at 350ºF.
Silver Pie
Crust:
glass pie plate
16 squares graham crackers, crushed
1/4 cup butter, melted
Bake 5 min at 350ºF.
Filling:
3 pkgs. cream cheese
2 eggs
1/2 cup sugar
1 tsp. vanilla
Pour into crust and bake 20 minutes at 300ºF, then cool 5 minutes.
1 cup sour cream
2 tbsp. sugar
1 tsp. vanilla
Stir lightly and spread gently over cream cheese layer. Bake 5 minutes at 300ºF.
Cover with plastic wrap and chill. Best served after 24 hours in the refrigerator.
Sylvia - beadlizard
(3/15/03)
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