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Rich, Dreamy Cheesecake Batter


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Before I developed my cookbook, I studied many cheesecake recipes, and decided on a combination of tasty ingredients. That’s why I use cream, sour cream and butter in my basic batter, in addition to the cream cheese.

For a pie that will fill a 6-inch springform pan, you’ll need:

3 8-ounce packages cream cheese

3/4 cup granulated sugar

2 eggs

1/4 cup heavy (whipping) cream

1/4 cup sour cream

1/2 stick butter, melted

1/4 cup all-purpose flour

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

I graham cracker crust, or crust of your choice

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spray bottom and sides of springform pan with nonstick cooking spray.
  3. Gently pat the prepared crust mixture into the bottom and one-third of the way up the sides of prepared springform pan.
  4. Using an electric mixer, blend cream cheese and sugar in a medium bowl until combined. Add eggs and blend well.
  5. Add cream, sour cream, butter and flour, mixing until the batter is smooth. Stir in lemon juice and vanilla by hand.
  6. *Note: If you are adding chocolate chips, fruit or other flavors, stir them in now.
  7. Use a rubber spatula to scrape cheesecake batter into prepared springform pan. Smooth top of batter with spatula.
  8. Place the springform pan on the center rack of the oven. Bake until the cheesecake sets, about 45 minutes. If the top browns too quickly, tent the pan with a sheet of aluminum foil. Do not cover pan tightly with foil, as steam will build up and the cheesecake may not cook evenly.
  9. Remove cheesecake from the oven. Cool on a wire rack for one hour, then chill in the refrigerator for at least 4 hours. Do not remove the springform ring until the cheesecake is thoroughly chilled. Cheesecake batter firms as it cools.
  10. Remove springform pan ring by running a flat-bladed knife around the perimeter to loosen cheesecake. Then release the ring.
  11. Garnish with fruit, whipped cream, cookies or other complimenting ingredients. Cut into wedges and serve.

Makes 8 servings



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Kriss Erickson
Page Last Revised: December 27, 2006