 |
Boston Cream Cheesecake
 Print Version |
 Email To A Friend
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 minutes.
Filling:
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.
Topping:
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.
NOTE: Instead of chocolate topping, serve with fresh fruit.
Print |
Back to Cheesecake Recipes |
Back to Main Recipe Page
|
