Penn-Dutch Traditional Cheesecake
How simple can a cheesecake be? This cake is simple and delicious, easy to make and great to eat. Be prepared for lots of praise when you serve this one!
Yield
1 cheesecakePrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
cream cheese
softened |
|
| 1 ½ | cups |
sugar
granulated |
|
| 6 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 ½ | teaspoons |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
cream cheese
softened |
|
| 355 | ml |
sugar
granulated |
|
| 6 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 7.5 | ml |
vanilla extract
|
|
| 7.5 | ml |
powdered sugar
|
|
Directions
BTW, 3 pounds of cream cheese IS correct! That's six 8 ounce packages of cream cheese!
Use a 10 inch springform pan.
In a large bowl beat the cream cheese and sugar until smooth.
Add the eggs, one at a time, beating well after each addition.
Add the sour cream and vanilla and continue to beat until smooth.
Pour into a well-buttered springform pan.
Place the pan inside of a larger pan containing 1 inch of water and bake in a preheated 400 degree F oven for 1 hour.
Transfer the cake to a wire rack and allow to cool for 3 hours.
Remove the sides of the springform pan and refrigerate the cake overnight.
Remove the cheesecake from the refrigerator 1 hour before serving.
Sprinkle the top of the cake with the powdered sugar shortly before serving.
