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Title: Boston Cream Cheesecake Categories: Cheesecakes Yield: 12 Servings --------------------------------CAKE BOTTOM-------------------------------- 1 pk (9 ounce) yellow cake mix -(one layer size) ----------------------------------FILLING---------------------------------- 2 pk (8 ounce) cream cheese; -softened 1/2 c Granulated sugar 1 ts Vanilla 2 Eggs 1/4 c Sour cream ----------------------------------TOPPING---------------------------------- 2 Squares unsweetened -chocolate 3 tb Margarine 2 tb Boiling water 1 c Powdered sugar 1 ts Vanilla Heat oven to 350º F. Cake bottom: Grease bottom of 9-inch springform pan. Prepare cake mix as directed on package; pour batter evenly into springform pan. Bake 20 minutes. Filling: Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in sour cream; pour over cake layer. Bake 35 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Topping: Melt chocolate and margarine over low heat, stirring until smooth. Remove from heat. Add water and remaining ingredients; mix well . Spread over cooled cheesecake. Refrigerate 4 hours or overnight. Posted to TNT Recipes Digest, Vol 01, Nr 921 by "vcamacho@gte.net" |