Cream Cheese Cake Recipe
Taste it to believe it that this Cream Cheese Cake recipe can get you hooked easily. I will prepare this Cream Cheese Cake as Dessert for a get-together I am soon going to host. Cheese is the main ingredient in this Cream Cheese Cake. Is there a higher crime than reading about this Cream Cheese Cake and not trying it out?
Ingredients
2 oz. plus 1 teaspoon butter, melted
6 oz. crushed digestive biscuits
12 oz. cream cheese
6 oz. sugar
1 egg, well beaten
1 1/2 teaspoons ground ginger
12 fl. oz. sour cream
4 tablespoons canned pineapple, drained and crushed
Directions
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Lightly grease a 9 inch cake tin with the teaspoon of butter and set aside.
In a medium sized mixing bowl, combine the digestive biscuits [graham crackers] and the remaining melted butter, beating until they are well blended.
Spoon the mixture into the prepared cake tin and, using your fingers or a metal spoon, line the tin evenly with the mixture.
Set aside.
In a medium sized mixing bowl, combine the cream cheese, half of the sugar and the egg, beating with a fork until the mixture is smooth.
Stir in 1 teaspoon of the ginger and mix well.
Pour the mixture into the lined cake tin and place it in the centre of the oven.
Bake for 25 to 30 minutes, or until the filling is set and firm to touch.
Meanwhile, in a large mixing bowl, combine the sour cream, the remaining sugar and the remaining ginger, beating briskly until the sugar has dissolved.
Set aside.
Remove the cake from the oven and turn off the heat.
Spread the sour cream mixture evenly over the top of the cake and arrange the crushed pineapple on top.
Return the tin to the oven and leave it there, with the door closed, for 5 minutes.
Remove the tin from the oven and place it in the refrigerator to chill for at least 1 hour.
Remove the tin from the refrigerator and serve cold, in small wedges.
Lightly grease a 9 inch cake tin with the teaspoon of butter and set aside.
In a medium sized mixing bowl, combine the digestive biscuits [graham crackers] and the remaining melted butter, beating until they are well blended.
Spoon the mixture into the prepared cake tin and, using your fingers or a metal spoon, line the tin evenly with the mixture.
Set aside.
In a medium sized mixing bowl, combine the cream cheese, half of the sugar and the egg, beating with a fork until the mixture is smooth.
Stir in 1 teaspoon of the ginger and mix well.
Pour the mixture into the lined cake tin and place it in the centre of the oven.
Bake for 25 to 30 minutes, or until the filling is set and firm to touch.
Meanwhile, in a large mixing bowl, combine the sour cream, the remaining sugar and the remaining ginger, beating briskly until the sugar has dissolved.
Set aside.
Remove the cake from the oven and turn off the heat.
Spread the sour cream mixture evenly over the top of the cake and arrange the crushed pineapple on top.
Return the tin to the oven and leave it there, with the door closed, for 5 minutes.
Remove the tin from the oven and place it in the refrigerator to chill for at least 1 hour.
Remove the tin from the refrigerator and serve cold, in small wedges.
