(by Shirley McNevich)
3 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
4 eggs (room temperature)
1 pint Breakstone's sour cream
3 or 4 TBSP white sugar
1 TBSP vanilla
In a mixer add cream cheese and 1 cup white sugar--beat. Add eggs--beat until smooth. Grease a 10" deep dish pie plate. Pour batter into the greased pie plate. Bake at 350 degrees for 40 minutes. Remove from oven and let it sit for 10 minutes (center of cheesecake will sink). In a bowl add sour cream, 3-4 TBSP white sugar and vanilla--stir until mixed. After the 10 minutes is up, pour the sour cream mixture over the top of the cheesecake--smooth it out with a spatula. Return cheesecake to oven and bake 20 more minutes at 350 degrees.
2 comments:
Thank you for posting this, the recipe I remember my grandmother making every time she come out to California from New York, this and the best cream puffs you ever had. Sweet memories, thanks again. Its in the oven right now for a Christmas party
I have made this a few times. Absolutely rave reviews every time I serve it! I top it with a homemade strawberry topping. Thanks for posting!!
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