Ingredients Jump to Instructions ↓

  1. 1 1/2 cups sour cream

  2. 1 teaspoon vanilla extract

  3. 2 tablespoons confectioner's (powdered) sugar Gold chocolate gelt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F (220°C). For crust, mix all ingredients and pat into the bottom of a 10-inch spring-form pan. For filling, cream the cheese with the sugar and flour. Add condensed milk, eggs, vanilla, (orange and lemon oil) and mix well (on slow speed), making sure bottom is well scraped. Pour into cake pan. Place on a baking sheet and place in oven. Bake 15 minutes. Reduce heat to 325°F (160°C). and bake until just set - about 30 minutes. Raise oven temperature to 350 °F (175°C) . For topping, whisk together sour cream, vanilla and confectioner's sugar. Spread over top of cake. Place cake back in oven for 8 minutes. Turn off oven and let cake cool (in oven) for at least 1 hour. Remove to refrigerator. To serve, top cake with gelt. (Sometimes I serve this with grated white chocolate and coins on top and a side of raspberry puree).


Send feedback