Copyright © 2014 The FOURnet Information Network. All rights reserved.

CHEESECAKE 
CHEESECAKE:


5 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. plus 3 tbsp. sugar
6 eggs
1/4 c. flour
1/2 tsp. salt
1/2 tsp. nutmeg
4 tsp. vanilla
3 tsp. rum flavoring
1/2 c. whipping cream
1 1/2 c. sour cream
Cherry or blueberry pie filling

BUTTER PASTRY:

1 1/2 c. flour
3 tbsp. sugar
1 tsp. vanilla
1 tsp. rum flavoring
1 egg
2/3 c. cold butter

Preheat oven to 400 degrees.

PASTRY: Cut in butter, flour and sugar until crumbs are size of small peas. Add egg, vanilla and rum. Mix with fork or pastry fork. Mixture will clump together. Press 1/3 of dough onto bottom of 10 inch spring-form pan, sides removed. Bake 5 or 6 minutes (until pale golden). Cool on rack. Butter sides of pan, attach to cooled bottom, press remaining dough up to 1/4 inch of edge. Reduce oven heat to 325 degrees.

CHEESE CAKE: Beat cream cheese, 1/2 cup sugar until smooth, beat in eggs one at a time. Add flour, salt, nutmeg, 3 tablespoons vanilla and rum flavoring; beat just until smooth. Stir in whipping cream. Pour into pan and bake 1 1/4 to 1 1/2 hours. Knife inserted half-way to center will come out clean. If top is too brown, cover loosely with foil.

TOPPING: While cake bakes, stir together: sour cream, 3 tablespoons sugar, and 1 tablespoon vanilla. Set aside.

When cake is done, remove from oven, pour sour cream mixture over top, return to oven to rest. Turn oven off and leave door ajar for 1 hour. Remove from oven, cool 15 minutes. Loosen crust from sides of pan with knife. Refrigerate after cooling to room temperature. Add cherries or blueberries. May be frozen without fruit topping.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.02s