Thursday, May 28, 2009

Hannah < Nigella Lawson (Mathematically True)

Dorothy Zbornak wouldn't eat it but I tried. Using the ever so classy Philadelphia recipe below I made a seriously Americano Cheesecake. As you can see it split up the middle but was still delightful. Yum.

1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sour cream
4 tbs flour
1 cup sugar
1 tsp. vanilla
4 eggs

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.

BEAT cream cheese, 1 cup sugar, flour and sour cream and 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. Pour over crust.

BAKE 55 minutes or until center is almost set. Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

1 comment:

  1. Surely you mean eat leftover cheesecake for breakfast, no?