Esther's Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust: 1 1/4 c. GRAHAM CRACKERS (Crushed Finely)
1/3 c. Melted Butter
1/4 c. SUGAR
Dash Cinnamon & Nutmeg
Cake: 1 lb. Philadelphia Cream Cheese
8 oz. Cottage Cheese
3 EGGS
1 t. Vanilla
2 T FLOUR
1/2 c. Sugar
2 T HALF & HALF
1 T Melted Butter
Dash SALT
TOPPING:
16 oz. SOUR CREAM
1/4 c. sugar
1/2 t. VANILLA
(you don't have to use all of this topping if you don't want to)
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Directions: |
Directions:CRUST:
Using a SPRING-PAN, make the crust first. Spray pan with PAM. Mix all the crust ingredients together first in a bowl and pat crust down with fingers.
Bake 8 minutes at 375º. Cool.
CAKE:
Put all ingredients in a blender, liquid ones first. Blend-- Stop--Push down with a rubber spatula. Blend again until all ingredients are smooth. Pour into pan.
Bake 30-45 Minutes at 350º. COOL on RACK. Wait about 5 minutes and pour and smooth topping on. |
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Number Of
Servings: |
Number Of
Servings:8-12 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Scott's Mom was a great cook and this is the BEST cheesecake I've ever eaten...plus it's SUPER easy!! You can always add fruit on top if you'd like. It reminds us of her too:-)!
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