Sara Lee Original Cream Cheesecake
Sara Lee Original Cream Cheesecake recipe
Yield
1 cakePrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
graham cracker crumbs
fine |
*
|
| ¼ | cup |
sugar
granulated |
|
| ½ | cup |
butter
softened |
|
| Filling | |||
| 1 | pound |
cream cheese
|
|
| 1 | cup |
sour cream
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | cup |
sugar
granulated |
|
| 2 | tablespoons |
butter
softened |
|
| 1 | teaspoon |
vanilla extract
or flavor |
|
| Topping | |||
| ¾ | cup |
sour cream
|
|
| ¼ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
graham cracker crumbs
fine |
*
|
| 59 | ml |
sugar
granulated |
|
| 118 | ml |
butter
softened |
|
| Filling | |||
| 453.6 | g |
cream cheese
|
|
| 237 | ml |
sour cream
|
|
| 3E+1 | ml |
cornstarch
|
|
| 237 | ml |
sugar
granulated |
|
| 3E+1 | ml |
butter
softened |
|
| 5 | ml |
vanilla extract
or flavor |
|
| Topping | |||
| 177 | ml |
sour cream
|
|
| 59 | ml |
powdered sugar
|
|
Directions
Preheat oven to 375℉ (190℃).
For crust combine crumbs, sugar and butter and mix well.
Press firmly into 9 inch pie-pan covering bottom only.
Bake for 8 min., or until the edges are slightly brown.
Reduce oven to 350℉ (180℃). For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix until sugar has dissolved. Add the butter and vanilla and blend until smooth. Be careful not to overmix, or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30 to 35 min., or until knife inserted 1 inch from edge comes out clean. Cool 1 hr. For topping, mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat.
