I am really sick this time ... I spent last night in the hospital. Seems i have let my cold get out of hand and now it has developed into pneumonia. I am now on alot of antibiotics and other good stuff so I hope to be able to create some more very soon...
But I can share this beautiful cheese cake I was able to make earlier this week. And I so wish I had been well enough to eat some of it too....
I used a pampered chef recipe for this...
Perfectly Creamy Cheesecake
1 1/4 cups graham cracker crumbs (about nine 5 x 2 1/4-inch crackers)
1/4 cup butter or margarine, melted
1 tablespoon sugar
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
3 eggs, room temperature
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon vanilla
1. Preheat oven to 300°F. For crust, combine graham cracker crumbs, butter and sugar until well blended. Press crumb mixture into bottom of Springform Pan. Bake 10 minutes. Remove from oven to cooling rack.
2. For filling, beat cream cheese, sugar and flour at medium speed of electric mixer until smooth. Add eggs, one at a time; mix at low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into crust.
3. Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from oven to cooling rack. Immediately run releasing tool around sides of cake to loosen from pan; cool completely. Cover; refrigerate at least 4 hours or overnight. Release collar from pan. To serve, top with pie filling, if desired. Cut into wedges.
Yield: 12 servings
Nutrients per serving: Calories 390, Total Fat 28 g, Saturated Fat 16 g, Cholesterol 130 mg, Carbohydrate 30 g, Protein 7 g, Sodium 300 mg, Fiber 0 g
To cut some of the fat out of this I use some fat free cream cheese and other ingredients. I was told it was very good. I hope the next time I make this I will be able to sample it too.
Have fun stamping... I am off to the comforts of my room.