![]() Filling:
Beat cream cheese, then slowly add remaining ingredients. While this is beating, I prepare the crust and place it in the spring form pan. Pour cream cheese mixture into the pan and place on the center rack in a cold oven. Place a cookie sheet on the bottom rack with water in it and set oven to 350 degrees. Cook for approximately 45 minutes or until set. The cake will look firm and not jiggle. While the cheesecake is cooling, I mix up the topping. Pour topping over the cheesecake after you have allowed it to set a bit and it is not too hot. Bake again for 15 minutes or until the topping is set. Refrigerate for at least 2 hours before serving. —Submitted by Pam deLeon
3 Comments
Carla Burkhart
9/15/2018 10:28:30 pm
If the cake is cooled at room temperature for several hours, then refrigerated for a few hours...fine. Otherwise it will take up to eight hours in the fridge.Also, I have found that if the eggs are beaten beyond just mixed in, the cake will puff up with a greater chance of cracking. I have used this recipe for years.
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Linda L Osborn
12/20/2022 07:05:48 am
I'm wondering if you can cut this recipe in half and still get good results?
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