Rudra Cheesecake

2 pans, serves 32

Ingredients and Instructions:

1 2/3 tablespoon graham cracker crumbs
½ teaspoon cane sugar

• 1. Mix graham crumbs with first portion of sugar.
• 2. Spray spring form pans with Pam. Dust pans with crumb mixture. Set aside.

2 lb. and 8 oz cream cheese, softened
5 ¼ oz. whole egg liquid
13 ½ oz. cane sugar
1 2/3 tablespoon allpur white flour
¼ tablespoon salt
¼ cup real whipping cream
2 teaspoon imitation vanilla extract

• 3. Let cream cheese stand until it reaches room temperature. Set aside.
• 4. Beat cream cheese until smooth. Add eggs slowly while beating.
• 5. Add sugar, flour and salt to cheese mix. Beat on high speed for 5 minutes.
• 6. Stir in unwhipped whipping cream and vanilla. (Note: use real whipping cream for best results).
• 7. Fill each pan with 2 quarts of cheese mix.
• 8. Bake at 350 degrees for 40 to 45 minutes.

5 ¼ oz. real sour cream
1 ¼ oz. cane sugar
¼ teaspoon imitation vanilla extract

• 9. Blend remaining ingredients together.
• 10. Using about 10 tablespoons of sour cream mixture per cake, spread evenly on each cake.
• 11. Bake at 350 degrees for 10 minutes. Cool and remove from pans.
• 12. Slice into 16 portions per cake and serve on plates.

Read other stories in this issue:

• President's Note
• Moving Forward: Students plan to spend holidays overseas
• Student's case study to be published
• Faculty Focus: Garry Landreth
• UNT Traditions: Dining halls serve up holiday dinner
• Featured Link: Mean Green gifts
• Exes announce European tour