Washington Cheesecake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
ROSE CAPOCCIA, DRND29A
CRUST
1 cup: Graham cracker crumbs,
1/4 cup: Sugar,
1/4 cup: Touch of Butter Spread,
FILLING
24 ounce: Cream Cheese, softened
3/4 cup: Sugar,
2 tbsp: Flour,
3: Eggs,
2 tbsp: Milk,
1 tsp: Vanilla,
TOPPING
2 tbsp: Almond-flavored liqueur, opt
21 ounce: Can Cherry Pie Filling,
Directions:
CRUST: Heat oven to 325 degrees. Mix crumbs; sugar and spread; press
onto bottom of 9-inch springform pan. Bake 10 minutes.
FILLING: Increase oven temperature to 450. Beat cream cheese, sugar
and flour at medium speed with electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in milk
and vanilla; pour over crust. Bake 10 minutes. Reduce oven
temperature to 250 degrees; continue baking 30 to 35 minutes or until
set. loosen cake from rim of pan; cool before removing rim of pan.
Refrigerate.
From the Official U.S. Olympic Training Table Cookbook Formatted by
Rose Capoccia drnd29a
Source from luhu.jp
onto bottom of 9-inch springform pan. Bake 10 minutes.
FILLING: Increase oven temperature to 450. Beat cream cheese, sugar
and flour at medium speed with electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in milk
and vanilla; pour over crust. Bake 10 minutes. Reduce oven
temperature to 250 degrees; continue baking 30 to 35 minutes or until
set. loosen cake from rim of pan; cool before removing rim of pan.
Refrigerate.
From the Official U.S. Olympic Training Table Cookbook Formatted by
Rose Capoccia drnd29a
Source from luhu.jp
Tags
Cheesecakes