HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Kilimanjaro Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 2 1/2 cups chocolate cookie crumbs 3 tbsp. melted butter Filling: 24 ounces cream cheese, softened 1 cup + 2 tbsp. sugar, divided 1 tbsp. vanilla extract 5 1/2 ounces egg whites pinch cream of tartar pinch salt Topping: 2 cups sour cream 1/4 cup sugar Directions For Crust: Wrap the outside of a 9 or 10 inch springform or false bottom pan tightly with aluminum foil. Place cookie crumbs in a food processor. Add butter and process until evenly moistened. Press evenly into the bottom of prepared pan. Refrigerate crust while preparing filling. Preheat oven to 300 degrees. For Filling: Beat together cream cheese, 1 cup sugar and vanilla with paddle attachment until light and fluffy, about 3 to 5 minutes. Set aside. In a separate bowl, beat together egg whites, cream of tartar and salt until soft peaks form. Gradually add 2 tbsp. sugar and beat until stiff peaks form. Fold into cream cheese mixture in 3 additions. Pour filling over prepared crust. Place cheesecake in a roasting or baking pan and fill with hot water until it reaches halfway up sides of cheesecake pan. Carefully place in oven and bake 45 to 60 minutes until cheesecake feels set. Remove cheesecake from water bath, remove foil from outside of pan and refrigerate 1 hour. For Topping: Preheat oven to 400 degrees. Whisk together sour cream and sugar. Spread evenly over top of cheesecake, edge-to-edge. Bake 5 minutes. Refrigerate at least 8 hours or overnight. To Serve: Soak a towel in hot water. Wring out and rub around outside of cheesecake pan. Repeat a couple times-this will aid in releasing cheesecake from pan. Carefully release pan sides from cheesecake. Cut cheesecake into slices with a knife warmed under hot water and wiped dry. Repeat warming knife blade between each slice for smooth cuts. Store leftover cheesecake covered and refrigerated. Makes 1 cheesecake. Related Recipes •   Old Fashioned Crab Cakes •   Potato-Onion Cakes •   Old Fashioned Chocolate Cake •   Crab Cakes with Creamy Vodka- Chili Sauce •   Shrimp Cakes Boston Style •   Sticky Toffee Pudding Cakes •   Crab Cakes •   Old Fashioned Cod Cakes •   Mediterranean Style Crab Cakes •   Crab Cakes with Creamy Garlic Chili Sauce •   Individual Warm Banana Cakes •   Individual Hot Chocolate Cakes •   New England Style Cod Cakes •   Mini Pineapple Upside Down Cakes •   Double Cheese Mascarpone Cheesecake •   Christmas Eggnog Cheesecake •   Sallie's Simple Chocolate Peanut Butter Cake •   Double Berry Cheesecake •   Smoked Salmon and Onion Cheesecake •   Creamy Coconut Rum Cheesecake View/Post Comments (0) Add To MyRecipeBox Send to a Friend

© 2006 - RecipeQuick.com - Contact Us