International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Banana Passover Sponge Cake






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > cheesecakes > classic cheesecake
This is a wonderful, rich cheesecake that my family adores! Hope yours will, too! jennifer freedman in the netherlands Classic Cheesecake Mix 1.5 cups of graham cracker crumbs with 1/4 cup sugar and 1 teaspoon cinammon. Stir in 1/3 cup of melted butter (more if necessary but no more than 3/4 cup; less is better). Butter an 8-inch springform pan on bottom and sides. Sprinkle a thin layer of crumbs on bottom of pan and press. Pat crumbs on sides and press into position with fingers or side of measuring cup. Work around sides with fingers to make crumbs of even height. Any remaining rumbs may be added to the bottom crust. Bake at 180C (350F) for about 5 minutes. To make filling, beat two eggs until light, add 1/2 cup sugar and beat another 5 minutes. Add about 1 pound (500 grams) of softened cream cheese, 1 teaspoon of vanilla and 1 teaspoon of Grand Marnier. Mix well. Turn into crust and bake at 185C (375) for 20 minutes. While the cake is baking, make the sour cream topping by mixing 250 grams (1/2 lb) of sour cream with six tablespoons of sugar, 1 teaspoon of vanilla and 1 teaspoon of Grand Marnier. After the cake is baked, cool it for 15 minutes, then pour sour cream topping on top and bake at 200C (400) for 5-8 minutes. Cool cake and chill for several hours, preferably overnight.

Classic Cheesecake


SUBMITTED BY
list all recipes for CHEESECAKES (56)
list all recipes by WERD (16)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: classic
keyword: cheesecake
recipes for cheesecakes
recipes by werd
Email Address:
(posted May 14, 1998)

This is a wonderful,
rich cheesecake that my family adores! Hope yours will,
too!

jennifer freedman in the netherlands


Classic Cheesecake

Mix 1.5 cups of
graham cracker crumbs with 1/4 cup sugar and 1 teaspoon
cinammon. Stir in 1/3 cup of melted
butter (more if necessary but no more
than 3/4 cup; less is better).
Butter an 8-inch springform pan on bottom and sides. Sprinkle a thin layer of
crumbs on bottom of
pan and press. Pat crumbs on sides and press into
position with fingers or side of measuring cup. Work around sides with
fingers to make crumbs of even height. Any remaining rumbs may be added to
the bottom
crust. Bake at 180C (350F) for about 5 minutes.
To make filling,
beat two
eggs until light, add 1/2 cup sugar and beat
another 5 minutes. Add about 1 pound (500 grams) of softened
cream cheese, 1
teaspoon of
vanilla and 1 teaspoon of Grand Marnier. Mix well. Turn into
crust and bake at 185C (375) for 20 minutes.
While the
cake is baking, make the
sour cream topping by mixing 250 grams
(1/2 lb) of
sour cream with six tablespoons of sugar, 1 teaspoon of vanilla
and 1 teaspoon of
Grand Marnier.
After the
cake is baked, cool it for 15 minutes, then pour
sour cream topping
on top and
bake at 200C (400) for 5-8 minutes. Cool cake and chill for
several hours, preferably overnight.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2018 SimpleSolutions Corporation. All Rights Reserved.