Felice’s Cheesecake

FOR TWO 10 INCH PIES
2 10-inch pyrex pie plates
4 pk (8-oz) cream cheese
6 Eggs
1/4 ts Salt
2 c Sugar
3 1/2 ts Vanilla extract
2 c Sour cream

-CRUST INGREDIENTS FOR BOTH-
3 c Graham cracker crumbs
2 Cubes melted butter
-(sticks?)
5 1/2 oz Ground blanched almonds

From: medina@rocky.Tymnet.COM (Brenda Medina)

Date: 8 Oct 1993 15:59:27 GMT
This cheesecake recipe was given to me by a good friend, his mother is the
author. I’m sure you’ll really enjoy this one and receive many
compliments.

NOTE: If using neufchetel cheese, add an extra egg and increase the total
baking time to 45 minutes, then test for doneness.

Preheat oven to 350 degrees.

Crust: Combine the crust ingredients, spray both glass pyrex pie plates
with non-stick coating of your choice. Evenly divide the mixture between
the two plates. Pat in with high sides. Chill at least one hour.

Filling: Have all ingredients at room temperature. Let the unwrapped cream
cheese soften in the bowl you’re going to mix in. Cream the cheese with an
electric mixer. Add the sugar a bit at a time, then add salt. Scrape down
the beaters and the sides of the bowl. beat until fluffy; add eggs one at
a time. Beat well. Add vanilla and blend well. Add sour cream and blend
well. Don’t overdo at this point.

Divide this mixture evely into the two prepated pie plates. After the
mixture has been poured, run your thumb around the inner pie plate outer
crust edge to force some of the crust crumbs onto the filling.

Bake both cheese cakes in the aformentioned pre-heated oven at 350 degrees
for 30 minutes. Check for doneness when the 30 minutes are up. If the
cheesecakes jiggle like set jello, and if they have started to rise on the
sides, take out and cool. If not, bake an additional 10 minutes. After
cooling, chill for at least 6 hours before serving.

Optional: Top each pie with a can of pie filling (cherry, etc.)

REC.FOOD.RECIPES ARCHIVES

/DESSERTS