• Baked on our signature all-butter shortbread cookie crust - it's like two desserts in one!
•slow-cultured cream cheese
Ingredients: Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum, Guar Gum), Sugar, Sour Cream (Cultured Nonfat Milk and Cream, Cornstarch, Whey, Guar Gum, Carrageenan, Carob Bean Gum, Enzymes), Egg, Wheat Flour, Butter (Cream, Salt), Modified Cornstarch, Pure Vanilla, Egg Whites, Salt.
No Artificial Trans Fat. Any trans fat in this product is naturally occurring in the pure dairy products we use, such as milk, butter and cream cheese.
Allergens: CONTAINS: Wheat, Milk and Egg Allergens. ALLERGEN WARNING: MAY CONTAIN Soy, Peanut and Tree Nut Allergens.
CRUST:
Ingredients:  1/2 cup (1 stick or 4 ounces) unsalted butter, at room temperature 1/4 cup granulated sugar 1/2 cup all-purpose flour 1/2 cup finely ground shortbread cookies |
| Instructions: Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground shortbread cookies to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-10-inch pie, tart, or springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely, and fill with your favorite pie, tart, or cheesecake filling, and bake according to your recipe instructions. Crust can be frozen for up to 1 month. |
- FILLING:
- 4 (8 oz.) packages cream cheese, softened
- 1 1/4 cups sugar $
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 5 large eggs $
- TOPPING:
- 1/2 cup sour cream
- 2 teaspoons sugar $
Preparation
- Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.
- Make crust: Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
- Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
- Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
- Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.
