Ingredient:
--CRUST:--
1/3 c. powdered sugar
1 1/2 c. graham cracker crumbs
4 tbsp. butter or margarine
Melt butter and add to graham cracker crumbs and powdered
sugar. Line the bottom of a spring form pan, packing firmly.
1 c. granulated sugar
3 (8 oz.) pkgs. cream cheese
1 generous tsp. vanilla flavoring
4 eggs
Direction:
Pour above ingredients into spring form pan (the crust is as
yet unbaked) and bake in preheated oven at 350 degrees for
approximately 50 minutes. Do not turn off the oven. Remove
the cheesecake and top with 1 pint commercial sour cream and
return to the oven for another 5 minutes. Cool in spring
form pan for a few minutes. Run a knife around the edge to
loosen. Remove side of spring form pan and refrigerate. |
Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |