an-forced).
For the cheesecake filling, beat the cream cheese
u continue to prepare the cheesecake.
Filling preparation:
till slightly jiggly.
Transfer baked cheesecake to a wire rack to
blending well.
Pour into baked crust and place in oven
Cheesecake:
Preheat oven to 150c. &
Cut already-baked cheesecake into uniform pieces approximately 1-
r until set.
The cheesecake will rise slightly, crack in
nd 1 tsp. Equal for Recipes in bottom of 9 inch
25\u00b0F.
MAKE THE CHEESECAKE:.
Beat cream cheese, 1
ven to 350\u00b0F. Bake cheesecake shell for 10-12 mins
ins. Turn oven off. Let cheesecake cool in oven with door
ayer in prepared pan.
Cheesecake Layer:
Beat cream cheese
illing into chilled crust.Bake cheesecake at 325\u00b0F about 1
hile you make the cheesecake filling.
For Cheesecake: In a separate
INIMUM OF 4 HOURS FOR BAKED CHEESECAKE TO REFRIGERATE AND SET BEFORE
et in the middle of cheesecake when shaken gently. For topping
With electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, cornstarch, sour cream and vanilla until well blended.
Pour into in a 9-inch spring-form or flat glass pan. Place cheese cake pan into a roasting pan with 1-inch of hot water. Bake at 300\u00b0 until set in center, approximately 45 to 60 minutes. Turn oven off and let cheesecake cool 3 hours in the oven with the door ajar.
Refrigerate 8 hours.
f pan and not touching cheesecake (this is to prevent overbrowning
ntil the sides of the cheesecake pull away from the tin
br>Spoon over top of baked cheesecake.
Return to oven for