Snow Bank Cheesecake2013-06-04
- Servings : 8
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
Submitted by Coby Faulkner for Mike Magee
- Snow drift( or cold concrete floor)
- two pre-formed Graham Cracker pie tins
- 4 bricks (8 oz packages) of cream cheese
- 1 stick of butter
- 2 eggs
- 1 TBSP vanilla
- 1 pound of confectioners sugar(1 pound is equal to 3 1/2 cups)
- 1/4 cup of sweetened evaporated milk
- 1 TSP of lemon juice
Allow cream cheese and butter to warm to room temperature and mix slowly with 2 eggs, 1/4 cup sweetened condensed milk, 1 TBSP vanilla and 1 TSP lemon juice. Mix slowly and do not cause the mixture to whip or fluff.
When the mixture has become smooth, add the confectioners sugar and continue to mix until you have a consistent batter.
Fill the pre-formed graham cracker (or Oreo) pie tins and bake at 350 Degrees until the surface of the batter changes to a slightly darker color; this may take 30 to 45 minutes(do not overbake!)
Just as soon as your cheesecakes are removed from the oven, cover them with the plastic lid that came with the tin and place them in a snow bank or on a cold concrete floor (or other suitable cold storage device). Doing so will cause the cheesecake to collapse into a dense and delicious dessert! To get the best flavor, refrigerate your Snow bank Cheesecake for three days to allow the cheese to age. This is an original recipe and has been adjusted over the years. Experiment with some ingredients and make it your own!