INGREDIENTS
20 graham crackers
1/4 c. butter
24 oz. cream cheese
1 c. sugar
5 eggs
1 1/2 tsp. vanilla
1 1/2 pts. sour cream
1/2 c. sugar
1 1/2 tsp. vanilla
COOKING DIRECTIONS
For crust, crush graham crackers into fine crumbs. Mix the crumbs with melted butter and press into 9 x 13 inch pan.
For the filling, cream softened cream cheese in mixer, add scant 1 cup sugar. Add eggs, 1 at a time with mixer at medium speed. Add 1 1/2 teaspoons vanilla. After mixture is completely mixed. Pour over crumb crust and bake at 300 degrees for 50 minutes.
For topping, whip sour cream, 1/2 cup sugar and 1 1/2 teaspoons vanilla with mixer. Pour over top of cream cheese filling after removed from oven. Return to 300 degree oven for 5 minutes more. Keep cooled cake refrigerated.
Showing posts with label graham cracker crumbs. Show all posts
Showing posts with label graham cracker crumbs. Show all posts
Saturday, February 14, 2009
Wednesday, January 28, 2009
GERMAN CHEESE CAKE
INGREDIENTS
1 16 oz small curd cottage cheese
2 8 oz pkg cream cheese, softened
1 1/2 cups sugar
4 eggs, beaten
1/4 cup cornstarch
2 tablespoons lemon juice
1 tablespoon vanilla extract
1/2 cup butter, melted
12 oz. sour cream
graham cracker crumbs (for crust)
COOKING DIRECTIONS
Butter a 10 inch springform pan well. Dust bottoms and side with graham cracker crumbs liberally. In a food processor or in the bowl of an electric mixer using the paddle attachment, mix cottage cheese and cream cheese on slow speed until smooth. On high speed, gradually add sugar and eggs for just a few seconds. Turn speed to low. Add cornstarch, lemon juice, vanilla extract and melted butter.
Pour into prepared spingform pan.
Bake at 325F until firm around the edges, about 60-70 minutes.
Turn oven off. Allow cheesecake to remain in oven with door closed for 2 hours.
Cool on wire rack. Remove from pan and store in refrigerator. Can be frozen.
1 16 oz small curd cottage cheese
2 8 oz pkg cream cheese, softened
1 1/2 cups sugar
4 eggs, beaten
1/4 cup cornstarch
2 tablespoons lemon juice
1 tablespoon vanilla extract
1/2 cup butter, melted
12 oz. sour cream
graham cracker crumbs (for crust)
COOKING DIRECTIONS
Butter a 10 inch springform pan well. Dust bottoms and side with graham cracker crumbs liberally. In a food processor or in the bowl of an electric mixer using the paddle attachment, mix cottage cheese and cream cheese on slow speed until smooth. On high speed, gradually add sugar and eggs for just a few seconds. Turn speed to low. Add cornstarch, lemon juice, vanilla extract and melted butter.
Pour into prepared spingform pan.
Bake at 325F until firm around the edges, about 60-70 minutes.
Turn oven off. Allow cheesecake to remain in oven with door closed for 2 hours.
Cool on wire rack. Remove from pan and store in refrigerator. Can be frozen.
LEMON CHIFFON CHEESE CAKE
INGREDIENTS
1 1/2 cups graham cracker crumbs (18)
1/3 cup sugar
1 tsp. cinnamon
1/2 cup butter, melted
2 envelopes unflavored gelatin
1/4 cup cold water
2 slightly beaten egg yolks
1/2 cup milk
1 c. plus 2 tbsp. sugar
1 tsp. salt
1 tbsp. grated lemon rind
2 c. cream-style cottage cheese
1/4 cup lemon juice
2 tsp. vanilla
1/4 teaspoon, and extract
1 c. heavy cream
2 egg whites, stiffly beaten
1/8 cup chopped nuts (optional)
COOKING DIRECTIONS
Combine Graham cracker crumbs, 1/3 cup sugar and cinnamon. Blend in melted butter. Press half of the crumb mixture into the bottom of a 9 in. springform pan. Reserve the rest of the crumbs for topping.
Soften gelatin in cold water. In a double boiler or saucepan, beat egg yolks slightly, stir in milk, and the remaining amount of sugar and salt.
Cook over hot, not boiling water, stirring constantly until mixture begins to thicken or coats the back of a spoon. Remove pan from heat. Stir in the softened gelatin. Add lemon rind. Cool to the consistency of thick honey, then beat until light and airy.
Mash the cottage cheese until there are no more lumps. Add the lemon juice, vanilla and almond to extract. Blend in the gelatin mixture. Whip cream until stiff. Fold into gelatin mixture.
Beat egg whites until stiff, but not dry. Fold them in gently. Turn mixture out into the pan which was previously lined with Graham cracker crumbs. Sprinkle top of mixture with reserved crumbs and finely chopped nuts.
Chill several hours or overnight. Serve with blueberry or strawberry sauce, pureed fruit, or canned peaches.
1 1/2 cups graham cracker crumbs (18)
1/3 cup sugar
1 tsp. cinnamon
1/2 cup butter, melted
2 envelopes unflavored gelatin
1/4 cup cold water
2 slightly beaten egg yolks
1/2 cup milk
1 c. plus 2 tbsp. sugar
1 tsp. salt
1 tbsp. grated lemon rind
2 c. cream-style cottage cheese
1/4 cup lemon juice
2 tsp. vanilla
1/4 teaspoon, and extract
1 c. heavy cream
2 egg whites, stiffly beaten
1/8 cup chopped nuts (optional)
COOKING DIRECTIONS
Combine Graham cracker crumbs, 1/3 cup sugar and cinnamon. Blend in melted butter. Press half of the crumb mixture into the bottom of a 9 in. springform pan. Reserve the rest of the crumbs for topping.
Soften gelatin in cold water. In a double boiler or saucepan, beat egg yolks slightly, stir in milk, and the remaining amount of sugar and salt.
Cook over hot, not boiling water, stirring constantly until mixture begins to thicken or coats the back of a spoon. Remove pan from heat. Stir in the softened gelatin. Add lemon rind. Cool to the consistency of thick honey, then beat until light and airy.
Mash the cottage cheese until there are no more lumps. Add the lemon juice, vanilla and almond to extract. Blend in the gelatin mixture. Whip cream until stiff. Fold into gelatin mixture.
Beat egg whites until stiff, but not dry. Fold them in gently. Turn mixture out into the pan which was previously lined with Graham cracker crumbs. Sprinkle top of mixture with reserved crumbs and finely chopped nuts.
Chill several hours or overnight. Serve with blueberry or strawberry sauce, pureed fruit, or canned peaches.
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