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Ingredients: 48 oz. Cream Cheese 3 eggs 2 egg yolks 1/2 Cup Heavy Cream 1 1/2 - 1 3/4 Cups Sugar (I use raw sugar) 3 heaping TBL plain Flour 1 TBL Vanilla Extract Flavoring(1 - 3 TBL Citrus extract or juice of about 6 limes or about 1 Cup strawberries pureed or whatever you want to add - to taste) Optional 1 Graham Cracker Crust Soften Cream Cheese. Grease 10" Springform Pan and refrigerate. Make a Graham Cracker Crust. See below. Stirring all the while: Add liquids to the Cream Cheese 1 at a time. Add the Sugar and then the Flour. Add Flavoring.Optional Continue stirring until smooth. Pour into cooled crust and refrigerate. Turn on oven to 475 degrees. Make sure the shelf is in the middle with another shelf just under it with a pan to catch dripping butter. When the oven is heated put the cake in on the middle shelf. Cook for 12 minutes. Turn the oven down to 200 degrees. Cook for 3 to 3 1/2 hours. Turn off the oven. After the oven has cooled (or in the morning) remove the cake from the oven and place on the counter to cool. After completely cool refrigerate. When Cold remove the pan by using a hot wash clothe or spunge on the sides. Put plastic wrap on the top and put a plate top down on the cake. Turn the cake over onto the plate. Remove the bottom of the pan again using a hot wash clothe or sponge. Put the serving platter on the cake and turn back over. Refrigerate. Make Icing and ice. See below. Refrigerate. Enjoy! But cut small peices. It is very rich. Graham Cracker Crust Graham Cracker Crumbs 1 1/2 Cups crumbs Butter 1 1/2 sticks Sugar 1/2 Cup Cinnamon a lot Combine all ingredients adding the Cinnamon until you can taste it and then add another dash. Put the crust into the cooled pan a little less than 1/4 inch thick. This should be enough for an eleven inch springform pan. Icing: 1/2 Cup Sour Cream 1/2 Cup Cream Cheese 1 TBL Sugar 2 TBL Flavoring (whatever you used for the cake again to taste) Optional Mix ingredients. Ice and add Garnish if you like for looks. Return to Benjamin's Stuff Page |