It's been a while since I shared a post. This one is for an egg-free cheesecake. We were recently at a CT winery and there was a delicious dessert wine that was recommended to be served with cheesecake...of course this recipe popped into my mind!
First you can make either a grahamm-cracker crust or an oreo cookie crust for the bottom....I usually crush about 1 package of grahams and add melted butter and press into the pan.
Cheesecake:
3 8oz. packages of cream cheese
1 1/2 cups of sugar
1 TBSP of corn starch
1 TBSP of vanilla
1 tsp. of vanilla
1 pint (16oz) of sour cream
Mix cream cheese, 1 cup of the sugar, cornstarch, 1TBSp of the vanilla and pour onto your crust. Bake at 350 for 35 minutes.
Take out of oven and cool for 5 minutes. Increase your temp to 400.
Mix remaining 1/2 cup of sugar, 1 tsp of vanilla and the sourcream. Pour on top of the cheescake, return to the oven for 10 minutes.
Can be served with fresh strawberries or drizzle chocolate on top.
ENJOY!!!
No comments:
Post a Comment