"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

IMPOSSIBLE CHEESE CAKE Recipe

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This recipe for IMPOSSIBLE CHEESE CAKE, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Tefft
Added: Sunday, September 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
c. sugar

C. Bisquick baking mix

2 eggs

2 pkgs. (8 oz each) cream cheese, cut into 1" cubes and softened

2 t. vanilla

t. grated lemon peel

Cheesecake Topping (below)

Directions:
Directions:
Heat oven to 350 . Crease pie plate, 91 inches. Place all ingredients except topping in blender container. Blend on high speed, stopping blender occasionally to stir, until smooth, about 3 minutes. (Or beat in large bowl on high speed of electric mixer, scraping bowl constantly, 2 minutes.) Pour into plate. Bake just until puffed and center is dry, about 30 minutes. (Do not over bake.) Spread Cheesecake Topping carefully over top; cool. Refrigerate until chilled, at least 3 hours. Serve with sweetened fresh fruit if desired.

Cheesecake Topping: Mix 1 c. sour cream, 2 T. sugar and 2 t. vanilla.

 

 

 

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