nd 1 tsp. Equal for Recipes in bottom of 9 inch
25\u00b0F.
MAKE THE CHEESECAKE:.
Beat cream cheese, 1
an-forced).
For the cheesecake filling, beat the cream cheese
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.
u continue to prepare the cheesecake.
Filling preparation:
few moist crumbs.
Cheesecake Filling:
In a
he center 2 inches of cheesecake are still slightly jiggly.
Set aside while preparing cheesecake.
For Cheesecake, beat cream cheese and
br>Meanwhile, to make the cheesecake, beat cream cheese, vanilla and
0 mins.
For the cheesecake, beat cream cheese and sugar
2 mins.
For the cheesecake filling, beat cream cheese, sour
our into prepared pan.
CHEESECAKE LAYER.
Cream together cream
rust and set aside.
Cheesecake Filling.
Reduce oven to
- Make the cheesecake filling.
Soften the cream
ay up the side.
Cheesecake: Start beating the cream cheese
CHEESECAKE.
Preheat oven to 325
ll the pan surrounding the cheesecake). Pour enough water so
mooth out the top. Cover cheesecake and refrigerate overnight or until
nd thicken.
FOR THE CHEESECAKE MIXTURE - Soften the gelatin in
et aside to cool.
Cheesecake:
Mix the cream cheese