posted by memq 04-22-99 8:07 AM
Cheesecake with Sour Cream Topping
Base:
1 cup graham cracker crumbs
1/4 cup white sugar
1/4 cup melted butter
Mix ingredients and reserve a couple of tablespoons full (for crumb opping later)
Press mixture into an 8-inch (or larger -- see note below) springform pan.
Cheesecake filling:
2 - 4 ounce packages light cream cheese, softened
2 eggs
1 cup white sugar
With mixer, process the cream cheese til light and fluffy. Blend in eggs. With mixer running, slowly add white sugar.
Pour onto base and bake in a pre-heated 350 degree oven for 25 - 30 minutes.
Meanwhile, prepare topping:
Topping:
1 cup sour cream (low or no-fat works fine)
1 tablespoon white sugar
1 teaspoon vanilla
When cake is baked, remove from oven and reduce temperature to 300 degrees.
Spread sour cream mixture over the cake and return to the oven for 10 minutes.
Cool cake completely and top with fresh fruit or your favourite fruit pie filling OR (this is what we do and it absolutely puzzles everyone at first!) a jar of pureed baby food fruit (peaches or apricot is most attractive -- others such as strawberry look wishy-washy) -- lots of pure fruit flavour with no added sugar!
Sprinkle reserved graham cracker crumbs around the outside edge.
Note: If you like a higher cake, you can double the cheese cake portion of the recipe and bake a bit longer until set in the centre.
If you want a bigger cake (but not so high), use a 9 or 10 inch pan