Renee Hardy’s Cheesecake


Altogether now… Mmmmmmmmm

This was my first attempt at making cheesecake, & although it sank in the middle & rose above the pan by at lease an inch at one point during the process, it was a success!

I guess you will be wanting the recipe???? 😉

Serves: 12                    Calories: 499

  • 1 (9″ Crumb Crust)
  • 24oz Cream Cheese
  • 1 1/2 cups Sugar
  • 1/8 tsp Salt
  • 4 Eggs
  • 1 tsp Vanilla
  • 2 cups Sour Cream
  • 1/4 cup Sugar
  • 2 tsp Vanilla

Line a 9″ springform pan with your crumb crust & pack down tightly. Refrigerate while making the topping

Soften cream cheese, blend in 1 1/2 cups sugar & salt, beat until fluffy

Add eggs, one at a time, beating well after each addition. Add vanilla

Pour mixture into the pan on top of the crumb crust & bake at 350°F for 50 minutes, until firm

Combine sour cream, 1/4 cup sugar & vanilla, pour over cake & bake at 450°F/230°C/Gas Mark 8 for 10 minutes

Cool & chill thoroughly, top with favourite fruit topping, caramel or chocolate sauce

Renee Hardy's Cheesecake

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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