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1 c graham cracker crumbs 2 ea eggs
3/4 c sugar 1 ts vanilla
1/4 c plus 2 tblsp melted butter 1 lb cream cheese
1 1/2 c sour cream
8 servings
1. Blend the cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter, and
line the bottom of an 8 or 9 inch pan ungreased spring-form pan.
2. Break the cream cheese into small pieces.
3. Blend the sour cream, 1/2 cup sugar, eggs, and vanilla in a food
blender for 1 minute. Add the cream cheese. Blend until smooth.
4. Pour 2 tablespoons melted butter through the top of the machine. Pour
into the spring-form pan.
5. Bake in the lower third of a 325 degree oven for 45 minutes.
6. When baking is finished, remove from oven, and turn oven on to broil.
Broil the cheesecake just until the top begins to show attractive spots
of brown.
7. Refridgerate for 4 hours, preferably overnight, before cutting and
serving.
This is not a low-calorie version! Cut into small pieces -- IT IS
VERY RICH!
Bob Lansing #4
3/4 c sugar 1 ts vanilla
1/4 c plus 2 tblsp melted butter 1 lb cream cheese
1 1/2 c sour cream
8 servings
1. Blend the cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter, and
line the bottom of an 8 or 9 inch pan ungreased spring-form pan.
2. Break the cream cheese into small pieces.
3. Blend the sour cream, 1/2 cup sugar, eggs, and vanilla in a food
blender for 1 minute. Add the cream cheese. Blend until smooth.
4. Pour 2 tablespoons melted butter through the top of the machine. Pour
into the spring-form pan.
5. Bake in the lower third of a 325 degree oven for 45 minutes.
6. When baking is finished, remove from oven, and turn oven on to broil.
Broil the cheesecake just until the top begins to show attractive spots
of brown.
7. Refridgerate for 4 hours, preferably overnight, before cutting and
serving.
This is not a low-calorie version! Cut into small pieces -- IT IS
VERY RICH!
Bob Lansing #4
