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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 16 |
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This one is from the Chairman of the Board of Tootsie Roll Industry, Inc.. Worth the effort for this wonderful dessert. Ingredients:
1-1/2 cups graham cracker crumbs |
1-1/2 cups white granulated sugar, divided |
1/4 cup cream cheese, softened |
6 eggs |
2 lb. cream cheese, softened |
1 cup dairy sour cream |
juice of 1 lemon |
1 teaspoon vanilla |
8 oz. tootsie rolls |
1/3 cup whipping cream |
Directions:
1. Preheat oven to 300 degrees F.
2. Combine graham cracker crumbs, 1/4 cup of the sugar, and the butter. Mix well
3. Lightly butter a 10 inch round 2 inch deep cake pan.
4. DON'T USE A SPRINGFORM PAN AS THE BATTER IS TOO THIN!!
5. Press crumb mixture evenly into bottom of pan.
6. Beat cream cheese with remaining 1 1/4 cups sugar until smooth, scraping sides of bowl often.
7. Add eggs one at a time, beating well after each addition.
8. Add sour cream, lemon juice and vanilla, beating well until smooth.
9. Melt Tootsie Rolls in top of a double boiler.
10. Stir in cream, then add to cream cheese mixture mixing well
11. Pour over crust.
12. Place cake pan in another large deep pan.
13. POUR WATER AROUND CAKE PAN TO A DEPTH OF ABOUT 1 1/2 INCHES.
14. Bake in a 300 degree F oven for about 2 hours or until center is set and a toothpick inserted in center comes out clean.
15. Cool, then chill several hours or overnight.
16. TRICKY PART
17. To remove from pan, heat outside of pan slightly and cake will drop out. Invert onto serving platter
18. Makes 16 servings
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