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Bobbie’s Cheesecake


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German Müurbteig Crust
1 1/2 cups190 g all-purpose flour
3/4 teaspoon3/4 teaspoon baking powder
1/3 cup65 g sugar
1 tablespoon1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1 egg
8 tablespoons8 tablespoons margarine or butter, softened
Pinch of salt

Filling
4 egg whites, stiffly beaten
1 cup200 g sugar
1/4 teaspoon1/4 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
24 oz.680 g Kraft Philadelphia Brand cream cheese

Topping
1 pint470 ml sour cream
2 tablespoons2 tablespoons sugar
1/2 teaspoon1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Preheat oven to 350 degrees F180 degrees C. For the crust: in a standing mixer with dough hook attachment, combine the dry ingredients. Add the egg and softened butter. Mix until the dough forms a ball. Pat the dough in an 8 inches20 cm springform pan, lining the bottom and sides all the way to the top. Try to achieve a uniform thickness. For the filling, beat the egg whites until fairly stiff but not dry. Add the sugar slowly and then add the vanilla. Slowly, in small amounts, add the cream cheese. Mix to smooth the major lumps, but do not overbeat. Pour into the crust-lined pan and bake for 25 minutes. Remove from oven, set aside. Raise the oven temperature to 500 degrees F260 degrees C.


Combine the sour cream, sugar and vanilla. Spread very gently on the top of the cheesecake and bake for 5 min. Let cool at room temperature and then refrigerate. Remove the springform pan and keep tightly covered with plastic wrap. Serve well chilled.

Serves 12


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