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Washington cheesecake
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| Artist: |
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| Categories: |
Cheese & Eggs, Cheesecakes, Desserts |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| | CRUST | | 1
| cup | Graham cracker crumbs ?c Touch of Butter Spread | | 1/4
| cup | Sugar | | | FILLING | | 24
| oz | Cream Cheese, softened 3 Eggs | | 3/4
| cup | Sugar 2 tb Milk | | 2
| tbsp | Flour 1 ts Vanilla | | | TOPPING | | 2
| tbsp | Almond-flavored liqueur(opt) 21 oz Can Cherry Pie Filling |
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Procedures:
| 1 | Crust: heat oven to 325 degrees. | | 2 | Mix crumbs; sugar and spread; press onto bottom of 9-inch springform pan. | | 3 | Bake 10 minutes. | | 4 | Filling: increase oven temperature to 450. | | 5 | Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended. | | 6 | Add eggs, one at a time, mixing well after each addition. | | 7 | Blend in milk and vanilla; pour over crust. | | 8 | Bake 10 minutes. | | 9 | Reduce oven temperature to 250 degrees; continue baking 30 to 35 minutes or until set. | | 10 | Loosen cake from rim of pan; cool before removing rim of pan. | | 11 | Refrigerate |
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