-NUTTY CRUMB CRUST-
5 oz Simple cookies (to obtain
-1-1/4 cups crumbs)
1/4 c Walnut or pecan halves
3 tb Sugar
6 tb (a little less than 1/2 cup)
-unsalted butter; melted
CHEESE FILLING
15 oz Cream cheese; cut in pieces
-and softened
1/2 c Sour cream
3/4 c Sugar
3 lg Eggs
1 lg Lemon; grated rind of
1 ts Vanilla extract
-SOUR CREAM TOPPING-
1 1/2 c Sour cream
3 tb Sugar
1 ts Vanilla extract
From: Ruth Heiges heiges@post.tau.ac.il
Date: Sun, 16 Jul 1995 04:11:53 GMT
I’ve used this recipe with great success. It’s from a cookbook author named
Faye Levy.
Crust: Preheat oven to 350 F (160 C). Process cookies in a food processor
to fine crumbs, or put them in a bag and crush them with a rolling pin.
Measure 1-1/4 cups. Chop nuts. Mix crumbs with nuts and sugar. Add melted
butter and mix well. Lightly butter a 9-in. (23-cm) springform pan. Press
nut mixture in an even layer on bottom and about 1 in. (2-1/2 cm) up sides
of pan. Bake 10 minutes. Let cool completely. Leave oven at 350 F (160 C).
Filling: Beat cream cheese with sour cream at low speed until very smooth.
Gradually beat in sugar. Beat in eggs, one by one. Beat in lemon rind. If
using a vanilla bean, scrape its seed with point of a knife into cheese
mixture; or stir in vanilla extract. Carefully pour filling into cooled
crust and bake about 45 minutes, or until firm in center. Remove from oven
and cool 15 minutes. Raise oven temperature to 390 F (200 C).
Topping: Mix together sour cream, sugar and vanilla. Carefully spread
topping on cake in an even layer, without letting it drop over crust.
Return cake to oven and bake 7 minutes. Remove from oven and cool to room
temperature. Refrigerate at least 2 hours before serving. (Can be kept 3
days in refrigerator.) Remove sides of springfrom pan just before serving.
Makes 8-10 servings.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings