Ingredients
-
-
1/2
-
1/3
-
1 1/4
-
-
3
-
2
-
3/4
-
1
-
1/2
-
-
1
-
3
-
1
-
Directions
Easter Sunday Cheesecake, I called this recipe Easter Sunday Cheesecake because that is when I first served it when a bunch of friends got together for Easter dinner after church A delicious cheesecake recipe that is a bit different in that it’s made in a 9×13 pan as opposed to the usual springform pan For a little extra, I add a dash of cinnamon to the crust mixture YUM! (Cook time includes time for cheesecake to cool overnight), I need to double recipe to make a higher cake for 25guests how much longer would i bake it ( i am using a 9×14 dark non stick springform, Can I double this and will it make 2 9×13 cheesecakes I am baking for 40 people
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Steps
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1
Done
|
Make Crust: Mix Together Melted Margarine, Sugar, and Graham Cracker Crumbs in 9x13 Pan With Fork to Cover Bottom Evenly. |
|
2
Done
|
Press Down to Form Crust. |
|
3
Done
|
Bake at 350 For 8 Minutes. |
|
4
Done
|
While Crust Is Baking, Make Filling: Beat Cream Cheese, Eggs, Sugar, Vanilla, and Lemon Juice on High Until Whipped. |
|
5
Done
|
Pour Over Crust. |
|
6
Done
|
Bake at 350 For 30 Minutes. |
|
7
Done
|
Cool Completely. |
|
8
Done
|
Make Topping: Mix Sour Cream, Sugar, and Vanilla Well. |
|
9
Done
|
Pour on Top of Cheesecake. |
|
10
Done
|
Bake at 400 For 5 Minutes. |
|
11
Done
|
Cool 6-8 Hours or Overnight. |
|
12
Done
|
Make Sauce: Add Enough Water to Reserved Berry Juice to Make 3/4 Cup of Juice. |
|
13
Done
|
Combine Sugar and Cornstarch in a 2-Cup Measuring Cup; Mix Well. |
|
14
Done
|
Stir in Juice and Lemon Juice. |
|
15
Done
|
Microwave on High For 3-5 Minutes, Until Thick. |
