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| FRENCH CHEESE CAKE | |
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1 (8 oz.) cream cheese, at room temperature 1 c. confectioners' sugar 1 tsp. vanilla 1 pt. heavy cream Cream the cream cheese, confectioners' sugar, and vanilla together well with electric beater. Whip cream in a small bowl. Fold into cheese mixture. Pour into pie shell (either cooked shell or prepared graham cracker shell). Refrigerate 6-8 hours. Top with any fruit topping. | |
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recipe reviews #58326
Holly Bynum (France) says:
Though this is a good cheesecake recipe, it would not be considered French. A French style cheesecake has whipped eggwhites folded in so that the resulting texture is light and fluffy instead of the rich, dense texture of the new york style.
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