Title: Penn-Dutch Traditional Cheesecake
Categories: Cheesecakes, 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

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
8 oz 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

Recipe by: Cheesecake Madness Posted to TNT - Prodigy's Recipe Exchange
Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Aug 13, 1997