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Discussion Starter · #1 ·
A New York one would be great, but any will be great thank you..

I am in Melbourne working and seeing family.I need to make one for Emilys Christening on Saturday. I could web search, but prefer to use my "know where I can get good information" place.

Sending good thoughts to any sick dogs or their people.

Edited to add. Sorry I haven't replied to sad posts. I really miss Erns and reading them makes me want to go home.
 

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Recipe from a friend's aunt, life-long Brooklyn resident.

INGREDIENTS

CRUST
1-1/2 cups graham cracker crumbs
3 tbsp margarine/butter
1-1/2 tbps sugar

CAKE
Three 8-oz pkgs cream cheese
1-1/2 pints sour cream
4 eggs
1-1/2 tsp vanilla extract (use good quality vanilla)
1-1/2 cups sugar

*Have all refrigerated items at room temperature.

1) Grease springform pan with 2 tbsp margarine/butter
2) Sprinkle sides of pain with 2 tbps graham cracker crumbs
3) Mix crust ingredients together (melt margarine/butter)
4) Pack into bottom of pain
5) In large mixing bowl - whip cream cheese until smooth
6) Add sugar gradually, 1-1/2 cups.
7) Add eggs (each one separately)
8 ) Add sour cream.
9) Add 1-1/2 tsp vanilla
10) Make sure all ingredients are well blended (no lumps)

Pour into prepared pan, bake at 375 degrees for about 45 minutes or until edges are golden. Turn off oven, let cake sit in oven for 1 hour
 

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Could you put this in the recipe section in case someone wants to find it later! ;)

bwaaaaaaaaahhhhhhhaaaaaaaaaa (snark snark) :laugh: :laugh: :laugh:
 

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Another:
Pineapple Cheesecake Squares
Heat oven to 350 deg

Pat in Pan Crust:

2 c flour
2/3 c oleo or butter softened
½ c nuts , finely chopped
½ c powdered sugar

Mix all ingredients in bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased rectangular pan. 13x9x2” Bake until set – 15 to 20 min.

Filling:

2 (8oz. ) pkg. softened cream cheese
½ c sugar
2 eggs
2/3 c unsweetened pineapple juice (which had been drained from the can of
crushed pineapple)
¼ c flour
¼ c sugar
1 (20oz) can of crushed pineapple well drained (save juice)
½ c whipping cream

Beat cream cheese until smooth and fluffy. Beat in ½ c sugar and the eggs.
Stir in 2/3 c pineapple juice. Bake about 20 min until the center is set. Cool completely.


Topping:

Mix flour and ¼ c sugar in a 2 qt saucepan. Stir in 1 cup of saved pineapple juice. Heat to boiling over medium heat. Boil and stir 1 min. Remove from heat, fold in drained pineapple and cool completely.

Beat whipping cream in chilled bowl until stiff. (You can use a tub of Cool Whip instead) Fold into cooled pineapple mixture. Spread carefully over dessert. Cover and refrigerate about 4 hrs until firm. Cut into 3” squares.

(If you can’t squeeze the total of 1 and 2/3 cup of juice out of the crushed pineapple it’s OK to add a little, <1/4c water to the total juice to make 1 and 2/3 cup)
 
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