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home > recipes > cakes > cream cheese cake
from NY, USA ( baked in a square 9 inch pan - cut from the pan ) Thin slices of poundcake- homemade or store bought 3, 8 oz pkg of cream cheese 2/3 cup sugar 3 eggs 1 tsp vanilla or almond extract 1 cup sour cream 3 Tbs. sugar 1 tsp vanilla or almond extract Fruit topping as desired (cherry, blueberry etc.) When my daughter asked for a real simple no fuss baked cheesecake to impress friends, I gave her this recipe. 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 350F 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. Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/

Cream Cheese Cake


average rating = 3.5 stars(3.75004 comments available)
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list all recipes by BUTTERFLYDOG (1134)


   

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(posted April 9, 2002)

from NY, USA

(
baked in a square 9 inch pan - cut from the pan )

Thin slices of poundcake- homemade or store bought
3, 8 oz pkg of
cream cheese
2/3 cup
sugar
3
eggs
1 tsp
vanilla or
almond extract
1 cup
sour cream
3 Tbs.
sugar
1 tsp
vanilla or
almond extract
Fruit topping as desired (
cherry, blueberry etc.)

When my daughter asked for a real
simple no fuss baked cheesecake to impress friends, I gave her this recipe.

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 350F 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.

Visit Joan and Larry's Homepage
Home of: Joan's
Baking and Culinary Adventures
http://www.pipeline.com/~rosskat/



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+4 comments


from new york city,USA, United States wrote:0  0

i have tasted this cake and it is so delicious.
5 starsDecember 3, 2007


from Hong Kong, Hong Kong wrote:1  0

Wow! This recipe is tremendously great! It's such an ideal recipe for celebrations and feasts!
4 starsMay 27, 2003


from Putrajaya, Malaysia wrote:0  1

The ingredients are hard for people in some areas to find
1 starsApril 18, 2003


from Buenos Aires, Argentina wrote:1  1

Sounds great and baking promotes safety. Thanks!
5 starsApril 27, 2002


 
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