Sweet Cheesecake Recipes

Boston Cream Cheesecake

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Yield: 12 servings

Ingredients

Cake Bottom

  • 1 (9 ounce) yellow cake mix (one layer size)

Filling

  • 16 ounces cream cheese (at room temperature)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup sour cream

Topping

  • 2 squares unsweetened chocolate
  • 3 tablespoons butter
  • 2 tablespoons boiling water
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract

Instructions

Cake Bottom

  1. Heat oven to 350 degrees F. Grease the bottom of a 9 inch springform pan.
  2. Prepare cake mix as directed on package; pour batter evenly into spring-form pan. Bake for 20 minutes.

Filling

  1. Beat cream cheese, sugar and vanilla extract at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in sour cream; pour over cake layer. Bake for 35 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Topping

  1. Melt chocolate and butter over low heat, stirring until smooth. Remove from heat. Add water and remaining ingredients; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight.

Notes

Instead of chocolate topping, serve with fresh fruit.



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