Cheesecake Breadring
Yield
10 servingsPrep
45 minCook
40 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
hot roll mix
package |
* |
| 8 | ounces |
cream cheese
softened |
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
|
| ½ | cup |
sour cream
|
|
| 2 | large |
eggs
|
|
| 6 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
hot roll mix
package |
* |
| 231.2 | ml/g |
cream cheese
softened |
|
| 59 | ml |
sugar
|
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
| 118 | ml |
sour cream
|
|
| 2 | large |
eggs
|
|
| 9E+1 | ml |
butter
melted |
|
Directions
Oven temp: 350 Soften yeast from roll mix in ¼ cup warm water. Combine the mix and ¼ cup sugar. Stir in the yeast, egg, sour cream and butter. Mix well. Place dough in greased bowl, turning once. Cover and chill 2 to 3 hours. turn dough onto floured surface. Roll the dough into an 18 inch circle. Fit into a 6 cup mold ring, allowing some dough to hang over the edges (ough will cover the center hole). Beat cream cheese, sugar and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Pour into mold and bring dough from sides over the top of filling. Seal to center of mold Cut an "X" in the centre of dough covering the center hole. Fold the four triangles back over top of ring, sealing to outer edges. Let rise until almost double, 1 to 1½ hours. Bake 35 to 40 minutes or until wooden pick inserted into filling comes out clean. Cool in the pan 10 minutes. Turn out on a rack, sprinkle with confectioner's sugar and serve.
