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  • Aunt Connie Cheesecake

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    jmp117
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    This document provides a recipe for Aunt Connie's Cheesecake Crust and Filling. The crust is made from vanilla wafer crumbs, butter, and sugar. The filling consists of cream cheese, sour cream, cornstarch, sugar, eggs, and vanilla extract. To make it, the crust is baked in a springform pan before adding the filling mixture and baking in a water bath for 40 minutes at 325 degrees Fahrenheit. The cheesecake is then cooled in the oven and refrigerated before serving.

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    This document provides a recipe for Aunt Connie's Cheesecake Crust and Filling. The crust is made from vanilla wafer crumbs, butter, and sugar. The filling consists of cream cheese, sour cream, cornstarch, sugar, eggs, and vanilla extract. To make it, the crust is baked in a springform pan before adding the filling mixture and baking in a water bath for 40 minutes at 325 degrees Fahrenheit. The cheesecake is then cooled in the oven and refrigerated before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    18 views2 pages

    Aunt Connie Cheesecake

    Uploaded by

    jmp117
    This document provides a recipe for Aunt Connie's Cheesecake Crust and Filling. The crust is made from vanilla wafer crumbs, butter, and sugar. The filling consists of cream cheese, sour cream, cornstarch, sugar, eggs, and vanilla extract. To make it, the crust is baked in a springform pan before adding the filling mixture and baking in a water bath for 40 minutes at 325 degrees Fahrenheit. The cheesecake is then cooled in the oven and refrigerated before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    Aunt Connies Cheesecake Crust Ingredients: Stick unsalted butter (2 oz.

    .) 1 Cup Vanilla Wafer crumbs (crush in food processor approx. 40 cookies) Cup Granulated Sugar Hint double crust ingredients save half in freezer bag for another cheesecake) Filling Ingredients: 2 8 oz. pkgs. Philadelphia cream cheese 1 Pint (16 oz.) Breakstone Sour Cream 1/8 Cup Cornstarch 1 Cup Granulated Sugar 5 Eggs 1 Tablespoon Vanilla Extract Use Hoffritz 9 cheesecake pan Take sour cream and eggs out of refrigerator 30 minutes before using Take cream cheese out of refrigerator 15 minutes before using Make Crust: Preheat over to 350 degrees. Wrap bottom on cheesecake pan tightly with aluminum foil, using several layers of foil. Melt butter. In small bowl, add granulated sugar to crushed vanilla wafers. Slowly drizzle in melted butter while stirring. Spray cheesecake pan lightly with cooking spray (Pam), evenly distribute crumbs on bottom of pan and up about 1 on the sides of pan. Bake six minutes. Cool FILLING Preheat oven to 325 degrees Beat on low speed in mixer, one package of cream cheese with cup granulated sugar and cornstarch until blended. Add remaining cream cheese and beat on low speed until blended. Scrape with rubber spatula. Add remaining granulated sugar and vanilla until well blended no lumps. Add eggs one at a time, beating on medium speed until mixed. Add sour cream and mix just until well blended. Place cheesecake pan in a large, deep roasting pan. Slowly pour cheesecake mixture into pan. Place on over rack, and pour in warm water into roasting pan to reach about 1 up sides. Bake 40 minutes. Shut off oven and leave cheesecake in over 1 hour. Remove, take off foil and let cool on at rack at room temperature . Refrigerate at least two hours before serving.

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