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Crown Cheesecake From the kitchen of Mrs. Lillian M. Loewen, Waynesville 2 packages Lady Fingers Have all ingredients at room temperature. Preheat oven to 350 degrees. Line sides and bottom of 10 inch (ungreased) spring form pan with Lady Fingers halves. Break remaining Lady Fingers and fill in spaces on bottom. Beat cream cheese and sugar until smooth. Add vanilla to eggs, fork beat lightly. Add egg mixture to cream cheese mixture gradually, beating as you go. Fold in sour cream. Pour into prepared pan. Bake at 350 degrees for one hour. Do not open oven during baking or cooling time. After the baking time, turn off oven and leave in oven for three hours. Remove outside of pan, cool. Use any pie filling of your choice for topping (cherry, blueberry, pineapple, strawberry). This cake is better when made two days before serving. Cover tightly with wax paper in refrigerator. Serves 12. |