This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Montana Mom's Dynamite Cheesecake
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- #33389
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
CRUST
16 graham crackers, crushed
1/2 stick butter
1 tablespoon honey
1 tablespoon flour
FILLING
16 ounces cream cheese
1/3 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 large lemon, juice and grated rind, yellow part only
TOPPING
1 pint sour cream
1/2 cup sugar
1 teaspoon vanilla extract
directions
For Crust: Mush up with fingers and press firmly into bottom of springform pan.
For Filling: Blend until smooth and creamy. Pour on top of crust and bake for 25 minutes (or until set) at 375 degrees F. Cool.
Blend topping ingredients. Pour on top of cooled filling and bake at 375 degrees F for 5 to 8 minutes.
NOTE: Cheesecake must set in refrigerator for at least 12 hours before it will be firm enough to slice well. If you get impatient and cut it before it's completely set, the top will be runny.
Recipe Source: "The Moosewood Cookbook," Molly Katzen
added by
ravinwulf
nutrition data
377 calories, 28 grams fat, 26 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
June 22, 2014
A very good basic cheesecake that is pretty foolproof too. I sometimes vary the topping and add fruit or just add a fruit sauce on top when serving.
March 9, 2012
i have made this cheesecake foe 20 yrs.i never get tired of it and all the family love it too. I have friends who travel to me for a coffee when i mention i have made it.
August 6, 2009
Montana was my aunt and the recipe was brought by my Oma(grandmother), from Germany. I have the original (handwritten and the original Moosewood Cookbook)and am wondering why, the recipe has been slightly altered....and stuff added to it? It's still good but not the same...the original unaltered recipe will knock yer socks off!