Mother Martha's Ten-Inch Cream Cheese Cake
Mother Martha'S Ten-Inch Cream Cheese Cake is an moderately easy dinner. Made with 4 8 oz. pkg. cream cheese, 1 16 oz. container sour cream, 1/2 lb. unsalted butter, 2 tbsp. cornstarch and 1 tsp. lemon juice, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Let cream cheese and butter get soft.
Then add sour cream. Mix all ingredients with electric hand mixer.
Add cornstarch, mix. Add vanilla, mix.
Add lemon juice, mix.
Add sugar, mix.
Beat all ingredients together and mix well.
Then add eggs one at a time, mix well.
Place ingredients into a 10 inch spring form pan.
Place pan into a roasting pan half filled with hot water.
Place in preheated oven at 375 for 1 hour.
Take from oven and place on rack and let cool.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment