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ROSEMARY'S DANISH CREAM CHEESE CAKE | |
Oven at 350 degrees. BASE: 1/2 c. butter, softened 1 c. flour Form base by: 1/2 cup butter, softened. Cut in 1 cup flour. Sprinkle 2 tablespoons water over mixture. Shape into 2 rolls and pat onto cookie sheets in strips, approximately 4 x 12 inches. FILLING: 8 oz. cream cheese 1 egg yolk 1/4 c. sugar For filling beat 8 ounces cream cheese, 1 egg yolk, and 1/4 cup sugar until light and fluffy. Spread evenly to within 1/4 inch of edge over base. TOP: 1/2 c. butter 1 c. water 1 c. flour 1 tsp. almond extract 3 eggs For top heat 1/2 cup butter, 1 cup water - bring to boil. Remove from heat. Add quickly 1 cup flour, 1 teaspoon almond extract. Stir vigorously until mixture forms ball. Add 3 eggs, one at a time, beating well until smooth and glossy. Spread over cream cheese (I use fingers). GLAZE: Powdered sugar Milk Bake 40-45 minutes until crisp and light brown. Decorate with glaze. Best when eaten same day. |
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