Dream Cheesecake
| CRUST 6 T 1/2 c 1/2 c 1/4 c 1/8 tFILLING 24 oz 1 c 3 2 t 1/4 t 12 oz |
butter finely chopped walnuts flour powdered sugar salt cream cheese at room temp. sugar large eggs pure vanilla extract salt sour cream |
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| Preheat oven to 325 F. Cream the butter, then blend in the walnuts, flour, sugar, and salt. Press the dough into bottom of greased 11x7x1.5 inch glass pan. Bake until edges are golden brown (20-25 min).Prepare water bath in 9×13 glass baking pan with dish cloth in a double layer on bottom of pan. Preheat oven and water bath to 350 F. Blend the cream cheese and sugar well by hand. Be sure to get out all of the lumps. Add the eggs, blending well. Blend in the vanilla, salt and sour cream. Pour over the baked crust. Bake in the water bath until edges start to brown (about 45 min), then (without opening the oven) turn off the oven and leave the cheesecake in for 30-60 min more. Refrigerate overnight. Top with Amy’s Cranberry Sauce. Serves 14.
Adapted from Cookwise, by Shirley Corriher (filling) and Joy of Cooking by Irma Rombauer (crust). |
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