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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is my family's absolute favorite dessert. Found it in the Detroit Free Press newspaper in the early 70's. Very easy to make and soooo delicious! Ingredients:
8 ounces cream cheese |
2/3 cup sugar |
1/2 cup sour cream |
1 teaspoon pure vanilla extract |
2 large eggs |
1 cup sifted all-purpose flour (4 oz.) |
1 teaspoon baking powder |
1/2 teaspoon salt |
4 ounces unsalted butter |
2/3 cup sugar |
2 large eggs |
1 tablespoon milk |
1 teaspoon pure vanilla extract |
1 cup sour cream |
2 tablespoons sugar |
1 teaspoon pure vanilla extract |
Directions:
1. Cheesecake topping:.
2. Beat cream cheese and sugar together until well blended, then mix in sour cream and vanilla. Beat in eggs one at a time, then set aside.
3. Cake batter:.
4. Sift dry ingredients together. Cream butter and sugar, then beat in eggs, then milk and vanilla. Stir in dry ingredients.
5. Grease and flour a deep 9-inch Pyrex pie plate, or a 9 x 9-inch square pan. Spread cake batter over bottom and sides, spreading much thinner on sides. Spoon cheesecake mixture over batter.
6. Bake at 325° for 40-45 minutes, until cheesecake is set. Spread with sour cream topping, then return to oven for another 5 minutes. Cool, then refrigerate at least 4 hours.
7. Sour cream topping:.
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