Lenny's Cheesecake (Len Loves Sin)
Yield
10 servingsPrep
30 minCook
60 minReady
210 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
cream cheese
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
real |
|
| 6 | large |
eggs
beaten |
|
| 10 | ounces |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 924.8 | ml/g |
cream cheese
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
real |
|
| 6 | large |
eggs
beaten |
|
| 289 | ml/g |
sour cream
|
|
Directions
Soften cream cheese and beat until SMOOTH.
(I 'defrost' it in the nuker.)
Add the sugar and vanilla and beat well.
Add the eggs and sour cream. Pour batter into a buttered 10 inch round, 2 inch deep cake pan (or comparable springform).
Place pan in another pan of water about ½ inch deep (I use my broiler pan) and bake @ 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.
If you have used a springform pan, you can remove the cake and serve.
I use the cake pan, so I freeze the cake in the pan.
To de-pan, I turn a stove burner to high and move the pan around on the burner for about 45 seconds.
Then I invert it over a plate.
If the cake does not fall out of the pan, I give it another turn on the burner for about 10 seconds and try again.
Sometimes, tapping the inverted pan on the bottom hastens the process.
I then either wrap the cake and replace in freezer for later use or let it continue to defrost in the fridge.
It serves 10 to 16 people, depending on how many of them are watching their weight or cholesterol.
Can be re-frozen.
