Post by Admin on Jul 15, 2005 0:53:39 GMT 10
Bundt-Pan Cheesecake
HINT: Warm the pan in hot water to help the cake slip out of the pan.
Crust
1 cup graham-cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
Combine crust ingredients, and press into bottom of 12-cup molded
Bundt pan.
Filling
5 (8 ounce) packages cream cheese
1 3/4 cups granulated sugar
3 tablespoons flour
1 teaspoon lemon zest
1 teaspoon vanilla extract
6 eggs
1/4 cup whipping cream
In a large bowl, mix all ingredients except the eggs and cream.
Beat until light and fluffy.
Scrape bowl occasionally.
Add the eggs, and mix for 2 minutes on medium speed.
Add cream, and mix well, scraping sides occasionally.
Spoon into crust.
Bake at 300°F for 65 to 75 minutes or until set.
Cool upright in pan for 30 minutes; then refrigerate 2 hours or longer.
Invert on serving plate.
Makes 8 to 10 generous servings.
HINT: Warm the pan in hot water to help the cake slip out of the pan.
Crust
1 cup graham-cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
Combine crust ingredients, and press into bottom of 12-cup molded
Bundt pan.
Filling
5 (8 ounce) packages cream cheese
1 3/4 cups granulated sugar
3 tablespoons flour
1 teaspoon lemon zest
1 teaspoon vanilla extract
6 eggs
1/4 cup whipping cream
In a large bowl, mix all ingredients except the eggs and cream.
Beat until light and fluffy.
Scrape bowl occasionally.
Add the eggs, and mix for 2 minutes on medium speed.
Add cream, and mix well, scraping sides occasionally.
Spoon into crust.
Bake at 300°F for 65 to 75 minutes or until set.
Cool upright in pan for 30 minutes; then refrigerate 2 hours or longer.
Invert on serving plate.
Makes 8 to 10 generous servings.