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| Home -> [Cheese & Eggs, Cheesecakes, Desserts] -> [Tin roof cheesecake Recipe] |
Tin roof cheesecake
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Cheese & Eggs, Cheesecakes, Desserts |
Rating: |
0 |
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Ingredients:
| 1 1/2
| pack | GRAHAM CRACKERS, crushed (or | | | -1 package | | | GRAHAM CRACKERS and ?cup | | | -PEANUTS | | | Chopped) | | 1/3
| cup | SUGAR | | 5
| tbsp | BUTTER, melted | | | Mix and pat into 10" | | | -springform pan (bottom and | | | -up sides). | | | CAKE | | 32
| oz | CREAM CHEESE (good quality) | | | -remove from | | | Package, place into pyrex | | | -bowl and | | | Microwave for 2 minutes on | | | -high) | | 1
| cup | SUGAR | | 5
| | JUMBO EGGS, REMOVE FROM | | | -SHELL and warm in | | | Microwave for 25 seconds. | | 1/2
| cup | WHIPPING CREAM (unwhipped) | | 1/4
| cup | CORNSTARCH | | 1
| tsp | VANILLA | | 1/2
| cup | PEANUTS, chopped | | 1/2
| cup | CHOCOLATE SAUCE/HOT FUDGE | | | -SAUCE |
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Procedures:
| 1 | ** ** ** ** beat the cheese until light. | | 2 | Add sugar and beat again. | | 3 | Add eggs, one at a time, beating after each. | | 4 | Add cream, cornstarch, vanilla and mix well. | | 5 | Stir in nuts (optional). | | 6 | Pour into prepared pan. | | 7 | Drop sauce in spoonful at a time and swirl with a knife. | | 8 | Bake at 350°F for 1 hour or so with a pan of water at the bottom of the oven to keep the humidity high. | | 9 | Cake is done when edges are firm but middle is still somewhat soft. | | 10 | When possible let the cake cool in the oven with the door ajar but run a knife around the edge of the cake to loosen from pan before it cools or it will crack down the middle. | | 11 | Cool several ours or overnight. | | 12 | Top with more fudge sauce and peanuts. | | 13 | Enjoy. | | 14 | This one is rich so be prepared! |
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