Now when I got the recipe out of the book it wanted you to use a raspberry sauce, but I used fresh strawberries instead. Hopefully you will enjoy it as much as I did.
Cheesecake Supreme
prep: 30 Minutes
Bake: 40 Minutes
Cool: 2 hours
Chill: 4 hours
Makes: 12 to 16 Servings
1 1/2 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup butter, melted
3 8-ounce package cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 slightly beaten eggs
1/2 teaspoon finely shredded lemon peel (optional)
For crust, in a blow combine graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, cinnamon. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of an 8- or 9-inch springform pan. Set aside.
For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.
Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake in 375 oven 40 to 45 minutes for an 8-inch pan, about 35 minutes for a 9-inch pan, or until a 2 1/2-inch area around the outside edge appears set when gently shaken.
Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the crust from sides of pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.
prep: 30 Minutes
Bake: 40 Minutes
Cool: 2 hours
Chill: 4 hours
Makes: 12 to 16 Servings
1 1/2 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup butter, melted
3 8-ounce package cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 slightly beaten eggs
1/2 teaspoon finely shredded lemon peel (optional)
For crust, in a blow combine graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, cinnamon. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of an 8- or 9-inch springform pan. Set aside.
For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.
Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake in 375 oven 40 to 45 minutes for an 8-inch pan, about 35 minutes for a 9-inch pan, or until a 2 1/2-inch area around the outside edge appears set when gently shaken.
Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the crust from sides of pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.
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