Thursday, May 7, 2009

Cheese Cake with Sour Cream Topping


This cheese cake makes it mark with a surprise topping.

I feel so provincial today. I actually looked provincial up in the dictionary before using it - that is just how provincial I am! "We're going to buy edible flowers at the Farmers' Market this morning, then out to friends for tea this afternoon, and then maybe we can do a video chat tonight," - a message from my daughter on my cell phone. I have eaten edible flowers, but I have never been for "tea."

Recipe: Cheese Cake with Sour Cream Topping

Crust:
1-2/3 cups graham cracker crumbs
2 tablespoons sugar
1-1/2 teaspoons cinnamon
6 tablespoons melted butter

Mix the crumbs, sugar, cinnamon and melted butter in a medium bowl; press the mixture in the bottom and 3/4 inches up the side of a greased 9- or 9-1/2-inch spring form pan.

Filling:
3 (8-ounce) packages cream cheese
1 cup sugar
4 well beaten eggs
1 teaspoon vanilla

Beat the cream cheese and sugar until fluffy; mix in the eggs and vanilla. Pour the mixture into the pan lined with graham cracker crumbs and bake in preheated 350º F. oven for 50 minutes.

Topping:
1 pint sour cream
3 tablespoons sugar
1/2 teaspoon vanilla

Stir together the sour cream, sugar and vanilla and spread carefully over the baked cheese cake. Bake at 500º F. for 5 minutes or less. Cool on wire rack; remove side of pan and refrigerate to chill before serving.

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