Cheesecake breadring :::gwhp32a
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Cheesecake breadring :::gwhp32a
  Brunch    Cheesecakes  
Last updated 6/12/2012 12:48:03 AM. Recipe ID 8986. Report a problem with this recipe.
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      Title: Cheesecake breadring :::gwhp32a
 Categories: Breads, Brunch, Cheesecakes
      Yield: 10 Servings
 
      1 pk Hot roll mix
      8 pk Cream cheese; softened
    1/4 c  Sugar
    1/2 c  Sugar
      1 ea Egg
      1 tb Vanilla
    1/2 c  Sour cream
      2 ea Eggs
      6 tb Butter; melted
 
  OVEN TEMP: 350 SOFTEN YEAAST FROM ROLL MIX IN 1/4 CUP WARM WATER.
  COMBINE THE MIX AND 1/4 CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM
  AND BUTTER. MIX WELL. PLACE DOUGH IN GREASED BOWL, TURNING ONCE.
  COVER AND CHILL 2 TO 3 HOURS. TURN DOUGH ONTO FLOURED SURFACE. ROLL
  THE DOUGH INTO A 18" CIRCLE. FIT INTO A 6 CUP MOLD RING, ALLOWING
  SOME DOUGH TO HANG OVER THE EDGES.(DOUGH WILL COVER THE CENTER HOLE.)
  BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH.  ADD EGGS, ONE AT A
  TIME, BEATING WELL AFTER EACH ADDITION.  POUR INTO MOLD.  BRING DOUGH
  FROM SIDES OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X
  IN THE DOUGH COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK
  OVER TOP OF RING, SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST
  DOUBLE, 1 TO 1 1/2 HOURS. BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK
  INSERTED INTO FILLING COMES OUT CLEAN. COOL IN THE PAN 10 MIN. TURN
  OUT ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE.
 




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Recipe ID 8986 (Apr 03, 2005)

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