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Cheesecake breadring
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| Artist: |
_ |
| Categories: |
Bakery, Breads, Breakfast, Cakes, Cheese & Eggs, Cheesecakes, Desserts, Pastry |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 1
| pack | Hot roll mix | | 8
| pack | Cream cheese, softened | | 1/4
| cup | Sugar | | 1/2
| cup | Sugar | | 1
| each | Egg | | 1
| tbsp | Vanilla | | 1/2
| cup | Sour cream | | | 2 ea Eggs | | 6
| tbsp | Butter, melted |
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Procedures:
| 1 | Oven temp: 350 soften yeaast from roll mix in ?cup warm water. | | 2 | Combine the mix and ?cup sugar. | | 3 | Stir in the yeast, egg, sour cream and butter. | | 4 | Mix well. | | 5 | Place dough in greased bowl, turning once. | | 6 | Cover and chill 2 to 3 hours. | | 7 | Turn dough onto floured surface. | | 8 | Roll the dough into a 18" circle. | | 9 | Fit into a 6 cup mold ring, allowing some dough to hang over the edges.(dough will cover the center hole). | | 10 | Beat cream cheese, sugar and vanilla till smooth. | | 11 | Add eggs, one at a time, beating well after each addition. | | 12 | Pour into mold. | | 13 | Bring dough from sides over the top of filling. | | 14 | Seal to center of mold. | | 15 | Cut an x in the dough covering the center home. | | 16 | Fold the four triangles back over top of ring, sealing to outer edges. | | 17 | Let rise until almost double, 1 to 1 ?hours. | | 18 | Bake 35 to 40 minutes or until wooden pick inserted into filling comes out clean. | | 19 | Cool in the pan 10 min. turn out on a rack, sprinkle with confectioners sugar and serve |
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