[an error occurred while processing this directive]

Boston Cream Cheesecake

| Next >>

Title: Boston Cream Cheesecake
Yield: 12 Servings
Categories: Cheesecakes

Ingredients:

--------------------------------CAKE BOTTOM--------------------------------
1 pk (9 ounce) yellow cake mix
-(one layer size)


----------------------------------FILLING----------------------------------
2 pk (8 ounce) cream cheese;
-softened
1/2 c Granulated sugar
1 ts Vanilla
2 Eggs
1/4 c Sour cream

----------------------------------TOPPING----------------------------------
2 Squares unsweetened
-chocolate
3 tb Margarine
2 tb Boiling water
1 c Powdered sugar
1 ts Vanilla

Heat oven to 350? F. Cake bottom: Grease bottom of 9-inch springform pan.
Prepare cake mix as directed on package; pour batter evenly into springform
pan. Bake 20 minutes. Filling: Beat cream cheese, sugar and vanilla at
medium speed with electric mixer until well blended. Add eggs, 1 at a time,
mixing at low speed after each addition, just until blended. Blend in sour
cream; pour over cake layer. Bake 35 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before
removing rim of pan. Topping: Melt chocolate and margarine over low heat,
stirring until smooth. Remove from heat. Add water and remaining
ingredients; mix well . Spread over cooled cheesecake. Refrigerate 4 hours
or overnight.

Posted to TNT Recipes Digest, Vol 01, Nr 921 by "vcamacho@gte.net"
on Jan 8, 1998

[an error occurred while processing this directive]