How To make Sara Lee Original Cream Cheesecake
SPALDING CRbr38A CRUST
1 1/2 c Fine graham cracker crumbs
1/4 c Granulated sugar
1/2 c Butter :
softened
FILLING 1 lb Cream cheese
1 c Sour cream
2 tb Cornstarch
1 c Granulated sugar
2 tb Butter :
softened
1 t Vanilla extract or
Flavor TOPPING:
3/4 c Sour cream
1/4 c Powdered sugar
Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min., or until the edges are slightly brown. Reduce oven to 350 F. For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix until sugar has disolved. Add the butter and vanilla and blend until smooth. Be careful not to overmix, or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30 to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1 hr. For topping, mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat. Recipe By :
How To make Sara Lee Original Cream Cheesecake's Videos
Cheesecake with Sara Lee!
The namesake of the famous company Sara Lee discusses her father's early expeierments with cheesecake and how he decided to name the company he founded after her. From Jewish Cooking In America with Joan Nathan.
The Best Technique for Classic Cheesecake | Tips for a Light and Creamy Recipe | Kitchen Conundrums
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn’t crack.
INGREDIENTS:
-6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
-15 graham crackers (each 3 by 5 inches), broken into pieces
-1⁄3 cup packed dark-brown sugar
-1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
-1 ¼ teaspoons kosher salt (we use Diamond Crystal)
-2 ½ pounds cream cheese (five 8-ounce packages), room temperature
-1 1⁄3 cups granulated sugar
-5 large eggs, room temperature
-1 cup sour cream, room temperature
-1 teaspoon pure vanilla extract
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
#Cheesecake #Dessert #CookingHacks
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$5.99
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Credit to Panzer IV for getting me the clip.
Sara Lee Apple Cider Cheesecake Bites
Made with Sara Lee®️ Classic Cheesecake, these Apple Cider Cheesecake Bites are perfect for sharing!
Recipe:
Ingredients:
1 package Sara Lee®️ Classic Cheesecake thawed
¼ cup apple cider
½ crushed graham crackers
½ cup of sugar
½ cup of cinnamon caramel sauce for serving
Preparation:
Crumble cheesecake in a large mixing bowl. Mix in graham crackers and apple cider. In a smaller bowl, mix together cinnamon and sugar. Grease hands and form the cheesecake mixture into balls. Roll in cinnamon sugar mixture. Plate and drizzle with caramel sauce, then serve.
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