Guest guest Posted November 9, 2003 Report Share Posted November 9, 2003 New York Cheesecake Ingredients: 1 cup graham cracker crumbs 1 cup plus 3 tbsp. sugar, divided 3 tbsp. butter or margarine, melted 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 3 tbsp. flour 1 tbsp. vanilla 3 eggs 1 cup Sour Cream 1 can (21 oz.) cherry pie filling Directions: Mix crumbs, 3 tbsp. sugar and butter, press onto bottom of nine inch springform pan. Bake at 350°F for 10 minutes. Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at time, mixing on low speed just until blended. Blend in sour cream. Pour over crust. Bake at 350 degrees F for 1 hour or until center is almost set. Run knife around rim of pan to loosen cake, cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling. Hints: For more even cooking, place pan of boiling water onto rack below cheesecake during baking. This will also help prevent cracking. You can use two 8 inch graham cracker crusts in pie tins if you find the filling was too much. I think you could easily reduce the cream cheese to 4/8 ounce packages. I prefer a topping of about 8 ounces raspberry jam heated with a cup or so of uncooked raspberries to make a sauce. Lori Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2003 Report Share Posted November 10, 2003 Is there any cheesecake that does not use eggs? Does anyone have a vegan cheesecake recipe? , PunkinPie68@w... wrote: > New York Cheesecake > > Ingredients: > 1 cup graham cracker crumbs > 1 cup plus 3 tbsp. sugar, divided > 3 tbsp. butter or margarine, melted > 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened > 3 tbsp. flour > 1 tbsp. vanilla > 3 eggs > 1 cup Sour Cream > 1 can (21 oz.) cherry pie filling > > Directions: > Mix crumbs, 3 tbsp. sugar and butter, press onto bottom of nine inch > springform pan. Bake at 350°F for 10 minutes. Beat cream cheese, 1 cup > sugar, flour and vanilla with electric mixer on medium speed until well > blended. Add eggs, 1 at time, mixing on low speed just until blended. > Blend in sour cream. Pour over crust. Bake at 350 degrees F for 1 hour > or until center is almost set. Run knife around rim of pan to loosen > cake, cool before removing rim of pan. Refrigerate 4 hours or overnight. > Top with pie filling. Hints: For more even cooking, place pan of boiling > water onto rack below cheesecake during baking. > This will also help prevent cracking. You can use two 8 inch graham > cracker crusts in pie tins if you find the filling was too much. I > think you could easily reduce the cream cheese to 4/8 ounce packages. I > prefer a topping of about 8 ounces raspberry jam heated with a cup or so > of uncooked raspberries to make a sauce. > > Lori Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2003 Report Share Posted November 11, 2003 There is a basic " tofu " cheescake recipe as well as different recipes to add in this or that to make it different cheesecakes....lemon, pumpkin, chocolate, amarreto, coffee. Click files, then desserts, then cheescakes then " vegan cheesecakes and variations " . Looks pretty cool. I haven't tried this one but someone did. S. , " Sheryl " <ssarndt> wrote: > > Is there any cheesecake that does not use eggs? Does anyone have a > vegan cheesecake recipe? > > > > Quote Link to comment Share on other sites More sharing options...
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