Sunday, May 23, 2010

Mom's Cheese Cake


Mom's Cheese Cake

a 2 day dessert

2 pounds cream cheese
1 ¾ C. honey
¼ C. flour (finely ground whole wheat or just use all – purpose)
2 tsp. vanilla
6 whole eggs
2 pounds sour cream

Cream honey, cream cheese, flour and vanilla. Add eggs one at a time. Add sour cream.

Butter well the whole interior of 10” spring form pan and coat with crushed graham cracker crumbs. Pour batter into pan. Bake at 325* for 1 hour. Turn off oven without opening door; let sit undisturbed for 2 hours. Refrigerate overnight or until cold.

Serve with your favorite toppings or plain. Also lovely frozen. This is a very rich dessert... one of my favorites. I could eat it more often than I've occasion to. ;-)

Hints:
leave ingredients out at room temperature before mixing cake.
Mix on high while creaming cheese, honey, flour and vanilla.

1 comment:

Samantha R. said...

Looks like a good one and I like how it has honey in it.