Lenny's Cheesecake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
cream cheese
|
*
|
| 2 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 6 | large |
eggs
beaten |
|
| 10 | ounce |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
cream cheese
|
*
|
| 473 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 6 | large |
eggs
beaten |
|
| 289 | ml/g |
sour cream
|
|
Directions
Soften cream cheese and beat until SMOOTH.
Add the sugar and vanilla and beat well.
Add the eggs and sour cream.
Pour batter into a cake pan.
Place pan in another pan of water about ½ inch deep (I use my broiler pan) and bake at 350℉ (180℃). for 45 to 60 minutes or until top begins to turn a light toast color.
The cake will not be set. Remove from oven and cool, then refrigerate for about 2 hours.
