Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 tb Parkay margarine; melted
- (or you could go to local
FILLING
- 2 pk (8-oz) Philadelphia Brand
TOPPING
Crust
Preparation
Date: Thu, 13 Jun 1996 10:22:06 PST From: Yoshi Yoshimoto Do you want to make cake?? If so, here is one easy recipe I got from Philadelphia Cream Cheese. Crust: Heat oven to 325F. Mix crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake 10 minutes. Filling: Reduce oven temperature to 300F. Beat cream cheese, sugar juice, peel and vanilla at medium speed with electric mixer until well blended. Add egg yolks, 1 at a time, mixing well after each addition. Fold in stiffly beaten egg whites; pour over crust. Bake 45 minutes. Topping: Mix sour cream, sugar and vanilla. Carefully spread over cheesecake, continue baking 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. Make 10 to 12 servings. Variation: Top with strawberry halves or KRAFT Strawberry Preserves. EAT-L DIGEST 12 JUNE 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.
