Title: Penn-Dutch Traditional Cheesecake
Categories: Cheesecake Dutch
Yield: 1 Servings

3	lb	Cream cheese; softened
1 1/2	c	Granulated sugar
6		Eggs
1	c	Sour cream
1 1/2	ts	Vanilla extract
1 1/2	ts	Powdered sugar

NOTE How simple can a cheesecake be? This cake is simple and delicious, easy to make and great to eat. Be prepared for lots of praise when you serve this one! BTW, 3 pounds of cream cheese *IS* correct! That's six 8oz packages of cream cheese! Me ke aloha, Mary Use a 10 inch springform pan. In a large bowl beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla and continue to beat until smooth. Pour into a well-buttered springform pan. Place the pan inside of a larger pan containing 1 inch of water and bake in a preheated 400 degree F oven for 1 hour. Transfer the cake to a wire rack and allow to cool for 3 hours. Remove the sides of the springform pan and refrigerate the cake overnight. Remove the cheesecake from the refrigerator 1 hour before serving. Sprinkle the top of the cake with the powdered sugar shortly before serving. Source: Cheesecake Madness by John J. Segreto , ISBN 0-02-609040-6

Posted to MM-Recipes Digest V4 #10

Recipe by: Cheesecake Madness

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