ROSE CAPOCCIA (DRND29A) -----CRUST----- 1 c Graham cracker crumbs 1/4 c Sugar 1/4 c Touch of Butter Spread -----FILLING----- 24 oz Cream Cheese -- softened 3/4 c Sugar 2 tb Flour 3 Eggs 2 tb Milk 1 t Vanilla -----TOPPING----- 2 tb Almond-flavored liqueur(opt) 21 oz Can Cherry Pie Filling CRUST: Heat oven to 325 degrees. Mix crumbs; sugar and spread; press onto bottom of 9-inch springform pan. Bake 10 minutes. FILLING: Increase oven temperature to 450. Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and vanilla; pour over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 30 to 35 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. From the Official
U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a
|