Notes in the Test Kitchen:
Wow, scrumptious cheesecake got simpler! This can be a terrific recipe to throw together inside a pinch, and in addition it functions as a great "foundation" recipe that you could perk up with many any flavors you want! I chose to make this for many gluten-free buddies of mine also it would be a huge hit. Enjoy!
Ingredients
INGREDIENTS FOR CHEESECAKE
2 - 8 oz bars of cream cheese (16 oz total)
1/2 teaspoon almond extract (gluten-free as needed)
INGREDIENTS FOR SOUR CREAM LAYER:
1 teaspoon vanilla flavoring
Directions Step-By-Step
Blend cheesecake ingredients in blender until smooth. You might want to scrape the edges a couple of times. Pour into well greased 9 inch cake pan. (I personally use a glass pan.) Bake at 350 levels for twenty five minutes. Awesome twenty minutes. Top will collapse on cooling to create a well for that sour cream topping.
In normal size bowl, blend with spoon, the next:
1 cup sour cream
3 Tablespoons sugar
1 teaspoon vanilla flavoring
Pour over cooled cake. Chill well in refrigerator.
OPTIONAL: Before serving, spoon 1 can chilled cherry cake filling over cake. You can utilize blueberry or any other cake filling too.
OR: You might decorate the top cake with slices of fresh kiwi fruit and bananas. Brush with glaze created using 1/4 cup apricot jam and 1 Tablespoon water introduced to boil over medium heat, and steamed about one minute, stirring constantly. Awesome glaze slightly.
Relating to this Recipe
Last Updated: Get married, Jun 22, 2016
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