Boston Cream Cheesecake
Source of Recipe
TNT Recipeletter
List of Ingredients
1 pkg. (1-layer size) yellow cake mix
3 pkg. (8 oz. each) cream cheese, softened
3/4 cup granulated sugar
2 tsp. vanilla extract, divided
3 large eggs
3/4 cup sour cream
2 oz. unsweetened baking chocolate
3 tbsp. milk
2 tbsp. unsalted butter or margarine
1 cup confectioners' sugar
Recipe
Grease bottom of 9-inch springform pan. Prepare cake mix as directed on
package; pour batter evenly into springform pan. Bake at 325?F for 25 minutes
if using a silver springform pan. (Bake at 300?F for 20 minutes if using a
dark nonstick springform pan.) Cool.
Beat cream cheese, granulated sugar and 1 tsp. of the vanilla with electric
mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on
low speed after each addition just until blended. Blend in sour cream; pour
over cake layer.
Bake at 325?F for 40 to 45 minutes or until center is almost set if using a
silver springform pan. (Bake at 300?F for 40 to 45 minutes or until center is
almost set if using a dark nonstick springform pan.) Run knife or metal
spatula around rim of pan to loosen cake; cool before removing rim of pan.
Place chocolate, milk and butter in medium microwavable bowl. Microwave on
HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until
chocolate is completely melted. Add powdered sugar and remaining 1 tsp.
vanilla; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or
overnight.
Makes 12 servings.
HIGH 15 seconds. Add 15 seconds for each additional package of cream cheese.
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