Title: Sara Lee Original Cream Cheesecake
Categories: Dessert Cheesecake
Yield: 1 Servings
| CRUST |
| 1 1/2 | c | Fine graham cracker crumbs |
| 1/4 | c | Granulated sugar |
| 1/2 | c | Butter; softened |
| FILLING |
| 1 | lb | Cream cheese |
| 1 | c | Sour cream |
| 2 | tb | Cornstarch |
| 1 | c | Granulated sugar |
| 2 | tb | Butter; softened |
| 1 | ts | Vanilla extract; or flavor |
| TOPPING |
| 3/4 | c | Sour cream |
| 1/4 | c | Powdered sugar |
Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix
well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min.,
or until the edges are slightly brown. Reduce oven to 350 F. For filling,
combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix
until sugar has disolved. Add the butter and vanilla and blend until
smooth. Be careful not to overmix, or the filling will become too fluffy
and will crack when cooling. Pour the filling over the crust. Bake for 30
to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1
hr. For topping, mix sour cream and powdered sugar. Spread mixture over top
of cooled cheesecake. Chill or freeze until ready to eat.