The Healthy My Ass Cookbook

Cheese Cake

On old fashion cheese cake with a dough crust like I remember from the German bakery.

Ingredients:

Directions:

Cut up the Cream Cheese and let soften at room temperature in a 2 1/2 quart or larger bowl.  You can microwave on high for 30 seconds to hasten softening.

Preheat an oven to 325°F.

Cream together the cream cheese, Sour Cream, Sugar and Vanilla.  Add the Eggs, one at a time, beating well after each and scraping the side of the bowl with a spatula.

Spread the refrigerated Crescent Rolls dough evenly in the bottom of an ungreased 13"x9" cake pan or two 8"x8" cake pans, sealing the seams.  Pour all the cheese mixture on top or about 3&1/2 cups per 8" square pan.  Bake for about 50 minutes until cheese is set or starts to crack.

Remove from the oven and while still hot, sprinkle cinnamon on top if desired.

Refrigerate any uneaten portions in 2 to 4 hours.

Notes:

The original recipe I got from aunt Clarice omitted the sour cream and I made it that way for decades.  After her sister, my aunt Arlene passed away, her daughter Mary showed me her recipe which was identical in every way except the addition of the sour cream.  Since they often shared recipes, I do not know if Clarice inadvertently left the sour cream out of the recipe she gave me or if the addition of it was Arlene's improvement of it.  Regardless I found it to be less dry with the sour cream so I'm including it here and from now on when I bake it.

You should be able to find and substitute Pillsbury Crescent Recipe Creations Seamless Dough Sheet refrigerated dough for the Crescent Rolls.  That will save you from having to press the seams together and is much easier to handle and press into shape.

See Also:

Praline Cream Cheese Cake - An old fashion cheese cake with a pecan praline addition.