Friday, February 6, 2009
Heavenly Cheesecake - Mary Ann Bonder
From the kitchen of Mary Ann Bonder
Heat oven to 325 degrees
½ cup graham crackers crumbs
2 T sugar
2 T melted butter
Mix together and pat into bottom of flower mold. Bake at 325 for 10 minutes until set.
4 (8 oz each) packages of cream cheese (soften at room temperature)
1 cup sugar
1 t vanilla
3 egg whites
Beat together cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs and egg whites one at a time, mixing at low speed after each addition, just until blended. Pour into flower mold.
Bake 45 – 50 minutes or until center is almost set. Cool completely before removing from mold. Unmold so that crust is on the bottom. (Flip twice.) Refrigerate 4 hours or overnight before serving. Garnish with fresh berries.