Sara Lee Cheesecake
- 1 1/2 cups Fine graham cracker crumbs
- 1/4 cup Granulated sugar
- 1/2 cup Butter (softened)
- 1 pound Cream cheese
- 1 cup Sour
- 2 tablespoons Cornstarch
- 1 cup Granulated sugar
tablespoons Butter (softened)
- 1 teaspoon Vanilla extract
- 3/4 cup Sour cream
- 1/4 cup Powdered
- Preheat oven to 375 F.
crumbs, sugar and butter and mix well. Press firmly into 9" pie-pan
covering bottom only. Bake for 8 min., or until the edges are slightly
brown. Reduce oven to 350 F.
- Combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix
until sugar has dissolved. Add the butter and vanilla and blend until
smooth. Be careful not to over mix, or the filling will become too
fluffy and will crack when cooling. Pour the filling over the crust.
Bake for 30 to 35 min., or until knife inserted 1" from edge comes
out clean. Cool 1 hr.
- Mix sour
cream and powdered sugar. Spread mixture over top of cooled cheesecake.
- Chill or freeze until ready to eat.
This recipe is
courtesy of Helen and is a close clone recipe.
Close Clone Recipes