Copper Chef Copper Eggs, User Manual & Recipe Book, Page: 19 / 24

Ingredients Directions
Makes
4
1.
Preheat the oven to 350° F.
2. Beat the cream cheese and sour cream
together in a bowl.
3. Stir the sugar into the bowl.
4. Add the remaining ingredients to the bowl
and mix until creamy.
5.
Divide the batter evenly into four Copper
Eggs and cover them with the Lids.
6.
Place the Copper Eggs in a pot.
Add water to the pot, covering
the bottom third of the Copper Eggs.
Place the pot in the oven and bake
at 350° F until slightly jiggling when
shaking (about 25 mins.).
7.
Refrigerate the cheesecake for 2 hrs.
8.
Serve with cherry pie filling.
4 oz cream cheese,
softened
2 tbsp. sour cream
¼ cup sugar
1 large egg
1 tsp. vanilla extract
1 pinch salt
Cheesecake
19