Bobbie's Cheesecake

Bobbie’s Cheesecake

Ingredients

German Müurbteig Crust

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/3 cup sugar
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 1 egg
  • 8 tablespoons margarine or butter, softened
  • Pinch of salt

Filling

  • 4 egg whites, stiffly beaten
  • 1 cup sugar
  • 1/4 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 24 oz. Kraft Philadelphia Brand cream cheese

Topping

  • 1 pint sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Directions

Preheat oven to 350 degrees F. 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 inches 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 F.

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

German Müurbteig Crust

  • 190 g all-purpose flour
  • 3/4 teaspoon baking powder
  • 65 g sugar
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 1 egg
  • 8 tablespoons margarine or butter, softened
  • Pinch of salt

Filling

  • 4 egg whites, stiffly beaten
  • 200 g sugar
  • 1/4 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 680 g Kraft Philadelphia Brand cream cheese

Topping

  • 470 ml sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Directions

Preheat oven to 180 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 20 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 260 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

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Madagascar Bourbon Pure Vanilla Sugar

Madagascar Bourbon Pure Vanilla Sugar