This is a modified version of the Praline-Crusted Cheesecake recipe found in the Southern Living - 1999 Annual Recipes book. I usually quarter this recipe [bake time for quartered version is about 40-45 minutes], it is rich and not for the diet conscious.
[The ingredient brands are my favorites -- you may substitute yours.] 2 cups crushed Walkers shortbread cookies (about 28 )
3 Tablespoons Land-O-Lakes Butter
5 (8-ounce) packages of Philadelphia Cream Cheese [softened]
1 3/4 cups of sugar
2 Tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
4 large eggs
2 egg yolks
1/3 cup of whipping cream
1 teaspoon grated lemon rind
2 (8-ounce) containers of Breakstone's Sour Cream (reserve 1/3 cup for cheesecake)
1/3 cup sugar
Combine cookies and butter. Press into bottom and up sides of greased 10-inch springform pan.
Bake at 350 degrees for 8 minutes. Cool on a wire rack. Tip: Bake on a foil-lined baking sheet.
Beat cream cheese at medium speed with a heavy-duty electric mixer until creamy. Gradually add 1 3/4 cups sugar, flour, and vanilla, beating until smooth.
Add 4 eggs and 2 egg yolks, 1 at a time, beating just until yellow disappears.
Stir in whipping cream, grated lemon rind, and 1/3 cup of reserved sour cream. Pour into crust. Place springform pan on an aluminum foil-lined baking sheet.
Bake at 350 degrees on lower oven rack 10 minutes. Reduce oven temperature to 325 degrees, and bake 1 hour and 20 minutes or until almost set. Cool cheesecake on a wire rack 1 hour.
Stir together remaining sour cream and 1/3 cup sugar, spread over cheesecake [after 1 hour cooling period].
Bake at 325 degrees for 10 minutes, cool on a wire rack. Cover and chill 8 hours. Remove sides of pan. Garnish, if desired.
Yield: 12 servings.
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