Saturday, June 6, 2009

Boston Cream Cheesecake / cheesecake recipes

Boston Cream Cheesecake / cheesecake recipes

Cake Bottom
1 (9 ounce) yellow cake mix (one layer size)
Preheat oven to 350 degrees F. Grease bottom of 9−inch spring−form pan.
Prepare cake mix as directed on package; pour batter evenly into spring−form pan. Bake for 20
16 ounces cream cheese (at room temperature)
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/3 cup sour cream
Beat cream cheese, sugar and vanilla extract at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in sour
cream; pour over cake layer. Bake for 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.
2 squares unsweetened chocolate
3 tablespoons butter or margarine
2 tablespoons boiling water
1 cup confectioners’ sugar
1 teaspoon vanilla extract
Melt chocolate and butter 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.
Serves 12.

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