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Violet Topped Cheesecake

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Ingredients
  Cream cheese 1 Pound
  Eggs 3
  Sugar 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Dairy sour cream 1⁄2 Pint
  Vanilla extract 1⁄2 Teaspoon
  Candied violets 2 Tablespoon
  Angelica/Green candied cherries 2 Teaspoon
Directions

Have cheese, eggs, and sour cream at room temperature.
Beat cheese until fluffy.
Add eggs, 2/3 cup sugar, 1/8 tea spoon salt, and almond extract.
Beat until thick and lemon-colored.
Pour into buttered 9-inch pie pan.
Bake in preheated moderate oven (350°F.) for 25 minutes.
Cool on rack for 20 minutes.
Mix well sour cream, 1 1/2 tablespoons sugar, 1/8 teaspoon salt, and vanilla.
Spread on cake.
Bake in preheated moderate oven (350°F.) for 10 minutes.
Cool; then chill thoroughly.
Decorate with violets and leaves made of angelica.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond
Interest: 
Everyday, Healthy
Preparation Time: 
35 Minutes
Cook Time: 
25 Minutes
Ready In: 
60 Minutes
Servings: 
4

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4.10625
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 622 Calories from Fat 479

% Daily Value*

Total Fat 54 g83.7%

Saturated Fat 29.9 g149.7%

Trans Fat 0 g

Cholesterol 314.5 mg104.8%

Sodium 600.3 mg25%

Total Carbohydrates 23 g7.5%

Dietary Fiber 0 g

Sugars 19 g

Protein 13 g25.4%

Vitamin A 39.2% Vitamin C 0.9%

Calcium 19.7% Iron 6.9%

*Based on a 2000 Calorie diet

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Violet Topped Cheesecake Recipe