Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Boston Cream Cheesecake
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- #19961
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Crust
1 package yellow cake mix, one layer size, plus ingredients to prepare
Filling
16 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1/3 cup sour cream
Topping
2 ounces unsweetened baking chocolate
3 tablespoons butter
2 tablespoons boiling water
1 cup powdered sugar
1 teaspoon vanilla extract
directions
Heat oven to 350 degrees F. Grease bottom of 9" springform pan.
Prepare cake as directed on package.
Pour cake batter evenly into pan. Bake 20 minutes.
Filling: Beat cream cheese, sugar and vanilla until well blended. Add eggs, one at a time, mixing well. Blend in sour cream.
Carefully pour over cake layer. Bake 25 minutes. Turn oven off, let cake cool in oven.
Remove from oven, loosen from pan. Cool or chill before removing sides.
Topping: Melt chocolate and butter in double boiler. Stir until smooth. Remove from heat, add water and remaining ingredients, stir will. Spread over cheesecake, refrigerate until serving.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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