How to Make LADY ROSE’S FAUX PINK CHAMPAGNE KISSED CHEESECAKE
PREHEAT OVEN TO 350 DEGREES F. I used a 9X 9 springform Pan.
Add graham crackers and sugar to small bowl, then pour in melted butter, and mix together.
crumbs into bottom of springform pan and with bottom of measuring cup
press in pan and about 2 inches up the sides till firm and in place.
Bake in preheated 350 degree F. oven for 8 minutes, then allow to cool.
Reduce oven temperature to 325 degrees F. Fill kettle with water and bring to a boil. Save till needed.
When crust has cooled, line bottom of pan with double layer of aluminum foil, folding along side of pan.
cheesecake filling by adding cream cheese, pudding & pie
filling,sugar,sour cream & kool aid in a large bowl. Beat till mixed
Crack 4 eggs and add one at a time to cream cheese mixture. Blend just till mixed.
into prepared crust. Smooth top with spatula, and place cheesecake pan
into a larger pan. Carefully add boiling water till it reaches about
half way up sides of cheesecake pan.
in preheated 325 degree oven for 50 minutes, then lower temperature to
300 degrees, and continue to bake for an additional 30 minutes.
Prepare topping by combining sour cream with sugar , extract, and lemon juice. Stir to blend.
Turn oven off after 1 hour and 20 minutes, and leave door slightly ajar for 15 minutes.
spoon sour cream mixture over top of cake, leaving it inside oven for an
additional 45 minutes. Remove from oven and allow to cool completely on
Cover with saran rack and refrigerate for at least 4 -5 hours, or preferably over night, before serving.
with your favorite garnish, I used 4 strawberries sliced in 3-4 thin
slices from the stem, then shingled the slices, adding hershey kiss
candy as extra garnish. Sprinkle top with hot pink sugar crystals if
desired. Top with whipping cream if desired.