Cheesecake (like Sara Lee\'s)

Posted on: Sat, 03/17/2001 - 12:29pm
Anonymous's picture
Anonymous (not verified)

pWhen I spoke with the representative from Nabisco Canada the other day, one thing he mentioned that was not "safe" was the graham cracker crumbs. The graham cracker wafers are okay. As with all recipes I'm posting, please make sure that the ingredients you are using are "safe" and also please recognize that I am posting them with the realization that different people have different comfort zones and may not feel okay about a lot of the recipes I'm posting./p
pI am hoping, however, that if people are able to make homemade versions of store bought items, they may feel a bit safer when it comes to trying things./p
p Sara Lee Cheesecake/p
p Crust:/p
p 1 1/2 cups Fine graham cracker crumbsbr /
1/4 cup Granulated sugarbr /
1/2 cup Butter (softened)/p
p Filling:/p
p 1 pound Cream cheesebr /
1 cup Sour creambr /
2 tablespoons Cornstarchbr /
1 cup Granulated sugarbr /
2 tablespoons Butter (softened)br /
1 teaspoon Vanilla extract/p
p Topping:/p
p 3/4 cup Sour creambr /
1/4 cup Powdered sugar/p
p Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mixbr /
well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min.,br /
or until the edges are slightly brown. Reduce oven to 350 F. For filling,br /
combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mixbr /
until sugar has disolved. Add the butter and vanilla and blend untilbr /
smooth. Be careful not to overmix, or the filling will become too fluffybr /
and will crack when cooling. Pour the filling over the crust. Bake for 30br /
to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1br /
hr. For topping, mix sour cream and powdered sugar. Spread mixture overbr /
top of cooled cheesecake. Chill or freeze until ready to eat./p
pBest wishes! [img][/img]/p

Peanut Free Store

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