search Engine


Friday, August 31, 2007



* 4 Eggs

* 1 ½ lbs. Cream Cheese (at room temperature)

* ½ cup Sour Cream

* 1 cup Sugar

* 1 tsp. Vanilla

* 1 tsp. Almond Extract

Cooking Method

1) Bake cheesecake in a 9 inch cake pan. Cut a parchment circle to fit the bottom.

2) Blend cream cheese and sugar well with mixer. Add eggs 1 at time, until well blended. Add vanilla, almond extract and sour cream. Pour into pan.

3) Place a pan filled with 8 C. boiling water in the oven to create a moist oven.

4) Bake for 15 minutes at 400°F. and then turn oven down to 225°F. for 50 minutes, or until center is set. Turn oven off and let cheesecake set in oven 1 hour before chilling.

5) To remove cake from pan, take a knife and run it around the edges. Place a cardboard disc on top of pan and turn cheesecake over onto it. Remove parchment paper. Place your serving dish on the bottom of the cheesecake and turn it over.

No comments: