|I'VE BEEN MAKING THIS CHEESECAKE EVER SINCE I GOT THE RECIPE. I'TS SO GOOD, JUST ONE CAKE OR MAYBE TWO, THREE AND YOU'LL BE SATISFIED, AND THEY TRULY ARE NEVER-FAIL WHEN YOU BAKE THEM!|
- 1 1/2 lb cream cheese
- 5 eggs
- 1 1/2 cups sugar, divided
- 1 1/2 pints sour cream, at room temperature
- 3 teaspoons vanilla, divided
Your choice of cherry pie filling, marachino cherries, pinapple chunks, half an apricot, .etc.....
PREHEAT OVEN TO 300 F.
Cream the cheese (easy to do if it's at room temperature). Add eggs, one at a time, and then beat in 1 cup of sugar and 1/2 teaspoon of vanilla. using small muffin tins filled with paper liners, fill the tins, to 1/8 inch from the top. bake 25 to 30 minutes, or until tops begin to crack (if tops have not cracked after baking 30 minutes, remove them from the oven anyway, as they are adequately baked by that time).
While cakes are baking, mix sour cream with 1/2 cup sugar and 1 1/2 teaspoons vanilla in a bowl.
Remove the cakes from the oven, leaving the oven on, and cool on wire cake racks in tins for 5 minutes, or until cakes drop. Then cover the tops of the cakes with the sour cream mixture and put them back in oven for 5 more minures. Remove the cakes from their tins, use a teaspoon to help get them out, and set them on a wire racks to cool. Once they have cooled, put the cakes in the refrigerator. before serving, add topping of your choice.
Makes 48 small cakes.
recipe was from epicurious by Joan Shi