Recipe Archives->Desserts Cheesecake->Cheesecake 31

Cream Cheese Cake

thin slices of poundcake- homemade or store bought
3 (8 oz) pkg of cream cheese
2/3 cup sugar
3 eggs
1 tsp vanilla or almond extract
1 cup sour cream
3 Tbsp sugar
1 tsp vanilla or almond extract
Fruit topping as desired  (cherry, blueberry etc.)
 
Line the pan (press to fit) with thin slices of poundcake (store-bought,
homemade, any flavor is fine). Beat cream cheese with sugar until
smooth. Blend in eggs until smooth at medium speed. Spread mixture
over poundcake. Bake in a 350F oven 25 to 30 minutes until mixture
seems firm and set. Do not overbake.  Cool on rack out of oven for
20 minutes. Blend sour cream with sugar and extract, spread over
cake and return to 350F oven for 10 minutes. Remove from oven and
let cool completely.  Top the cheesecake if desired or top individual
pieces as desired.  Freezes well.

Printable version: cheesecake31.txt.