See Also: Desserts
Valentine Cheesecake Supreme
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
CRUST:
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
for variations: substitute 1 1/2 cups finely chopped nuts and 2 tablespoons sugar for graham cracker crumbs and sugar in crust or try 1 cup finely chopped pretzels, one tablespoon sugar and 1/3 cup butter, melted.
FILLING:
4 8-ounce packages cream cheese, softened
1 cup sugar
3 tablespoons flour
4 eggs
1 cup sour cream
1 tablespoon vanilla
TOPPING:
fresh or frozen raspberries
whip cream
CRUST:
Combine crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees, 10 minutes.
FILLING:
Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing will after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees, 10 minutes. Reduce oven temperature to 250 degrees; continue baking 1 hour. Loosen cake from rim of pan; cool in oven that has been turned off, before removing rim of pan. Chill. Top with raspberries and whip cream just before serving.
Recipe created 1997-02-03.
