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Instructions |
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Allow the cream cheese to soften.
Eggs should be at room temperature so the cake does not crack.
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LAYAER 1
In bowl combine 1 1/2 C fine graham crumbs or if using the cracker
you will need about 24 crackers and crush to make fine crumbs. Mix
the melted butter and sugar into the crumbs. Press firmly over the
bottom of a 9 inch pie pan. Bake for about 10 min. at 350 degrees. If
using a packaged graham cracker crust follow the baking instruction
on the package
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LAYER 2
Stir together cream cheese, salt, and vanilla until soft and creamy.
Add eggs one at a time and beat well after each addition. Gradually
beat in the sugar until it is all incorporated. Pour over the graham
cracker crust. Bake at 350 degrees for 30 to 40 minutes. Centre
should jiggle slightly when pan is gently shaken. Remove Cake from
oven and let stand for 10 minutes.
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LAYER 3
Increase the oven to 450 degrees. In small bowl stir together sour
cream and the sugar. Spread over top of the cake. Return the cake
to the oven and bake for 5 more minutes. Transfer pan to a wire rack.
Let cool completely before removing the sides of the pan. To allow
the flavours to blend refrigerate for 24 hours.
LAYER 4
Use canned fruit or frozen fruit to spoon over cake when serving.
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Serving
Suggestions |
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The cake cuts into 12 servings. The cake will stay fresh in the fridge for 1 week. It freezes well too.
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Originally Submitted
9/23/2017
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