Cream Cheese Cake
ready in: 1-2 hrs
serves/makes: 10
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Thin slices of poundcake- homemade or store bought
3 packages (8 ounce size) cream cheese
2/3 cup sugar
3 eggs
1 teaspoon vanilla or almond extract
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla or almond extract
Fruit topping as desired (cherry, blueberry etc.)
directions
This is delicious, quick and easy, resulting in a basic baked dense/creamy cheesecake which is cut from the pan. No water bath is needed since the baking time is minimal.
Line the pan (press to fit) with thin slices of poundcake (store-bought, homemade, any flavor is fine). Beat cream cheese with sugar until smooth. Blend in eggs until smooth at medium speed. Spread mixture over poundcake.
Bake in a 350 F oven 25 to 30 minutes until mixture seems firm and set. Do not overbake. Cool on rack out of oven for 20 minutes. Blend sour cream with sugar and extract and return to 350F oven for 10 minutes. Remove from oven and let cool completely.
Top the cheesecake if desired or top individual pieces as desired. Freezes well.
nutrition
recipe id: 30700
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