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    Boston Cream Cheesecake


    Source of Recipe


    Internet

    List of Ingredients




    Cake Bottom
    1 (9 ounce) yellow cake mix (one layer size)

    Filling
    16 ounces cream cheese (at room temperature)
    1/2 cup granulated sugar
    1 teaspoon vanilla extract
    2 eggs
    1/3 cup sour cream

    Topping
    2 squares unsweetened chocolate
    3 tablespoons butter or margarine
    2 tablespoons boiling water
    1 cup confectioners’ sugar
    1 teaspoon vanilla extract

    Recipe



    Cake: Preheat oven to 350 degrees F. Grease bottom of 9-inch spring-form pan.

    Prepare cake mix as directed on package; pour batter evenly into spring-form pan. Bake for 20 minutes.

    Filling: Beat cream cheese, sugar and vanilla extract at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in sour cream; pour over cake layer. Bake for 35 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

    Topping: Melt chocolate and butter over low heat, stirring until smooth. Remove from heat. Add water and remaining ingredients; mix well. Spread over cooled cheesecake. Refrigerate 4 Hours or overnight.

    Serves 12.

    NOTE: Instead of chocolate topping, serve with fresh fruit.

 

 

 


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