Cyber wrote:
> Hi, I'd created my very first Cheesecake and tasted it this morning after a
> night-time chill in the Fridge.
>
> I'm curious about something. What sort of difference (and is it a big one?)
>
> between a recipe calling for Heavy Cream
>
> and one calling for Sour Cream?
>
> The recipe I used called for Heavy Cream and no sour cream and at first
> taste it wasn't bad. Alhough it was rather thick with a strange aftertaste
> that lasted for a long time. It's as if something was missing and somehow I
> feel that maybe it was the Sour Cream that would've made the difference.
>
> Anyone have any opinions on this? thanks in advance. :-)

I stole this from somewhere - it is very good but a "bar" instead of a
cake:

Cheesecake bars
Ingredients:
Preheat oven to 350 F. Grease a 9-inch x 13-inch pan with butter
1 box pound cake mix 1/2 cup butter
3 eggs, divided (don't break all three in same bowl)
1 cup chopped pecans 1 pound confectioner's sugar
1 8-ounce cream cheese
Directions: In medium bowl with electric mixer combine the cake mix,
butter,
1 egg and pecans. Press mixture into pan bottom.
In another bowl, beat with mixer to combine sugar, cream cheese and 2
remaining eggs. Spread over cake mixture. Bake for 35-40 minutes or
until
golden brown. Cool and cut into bars. Makes 16 bars (these are very
rich
so I recommend cutting into much smaller pieces).


-L.

"-L." > wrote in message
ups.com...
>
> Cyber wrote:

>> [snip]
>> The recipe I used called for Heavy Cream and no sour cream and at first
>> taste it wasn't bad. Alhough it was rather thick with a strange
>> aftertaste
>> that lasted for a long time. It's as if something was missing and somehow
>> I
>> feel that maybe it was the Sour Cream that would've made the difference.
>>
>> Anyone have any opinions on this? thanks in advance. :-)
>
> I stole this from somewhere - it is very good but a "bar" instead of a
> cake:
>
> Cheesecake bars
> Ingredients:
> Preheat oven to 350 F. Grease a 9-inch x 13-inch pan with butter
> 1 box pound cake mix 1/2 cup butter
> 3 eggs, divided (don't break all three in same bowl)
> 1 cup chopped pecans 1 pound confectioner's sugar
> 1 8-ounce cream cheese
> Directions: In medium bowl with electric mixer combine the cake mix,
> butter,
> 1 egg and pecans. Press mixture into pan bottom.
> In another bowl, beat with mixer to combine sugar, cream cheese and 2
> remaining eggs. Spread over cake mixture. Bake for 35-40 minutes or
> until
> golden brown. Cool and cut into bars. Makes 16 bars (these are very
> rich so I recommend cutting into much smaller pieces).

That sounds like it's a CheeseCake topping?......over the cake?
Anyhow if so then it sounds like a cool idea. Thanks.

Cyber wrote:
>
> That sounds like it's a CheeseCake topping?......over the cake?

You don't make the cake. You use the cake mix as more of a cookie
base, as described in the recipe. The cheesecake mixture goes on top
and the entire thing gets baked.

> Anyhow if so then it sounds like a cool idea. Thanks.

It's delicious.

-L.