Paula's Birthday Cake

Recipe submitted by Emily Virginia Ilch, IL. Named for her daughter Paula (who always requests this cake), Paula's Birthday Cake has benefited from 20 years of "adapting": "For a cake of this size, the flavor is very subtle, made just right by the combination of Watkins spices, peels and extracts. I think that I have finally hit on the perfect combination and do not plan to change the recipe in the future."

Crust:
1 -1/2 Cups / 375 mL Graham Cracker Crumbs
1/3 Cup / 80 mL Sugar
1 teas. / 5 mL Watkins Cinnamon
1/2 Cup / 125 mL Butter, melted

Filling:
5 Packages (8 oz. / 227 g each) Cream Cheese, softened
5 Large or 8 Medium Eggs
1 -3/4 Cup / 425 mL Sugar
3 Tbsp. / 45 mL Flour
1/4 Cup / 60 mL Milk
1 teas. / 5 mL Watkins Lemon Peel
1 teas. / 5 mL Watkins Orange Peel
1/2 teas. / 2.5 mL Watkins Lemon Extract
1/2 teas. / 2.5 mL Watkins Orange Extract
1/2 teas. / 2.5 mL Watkins Vanilla Extract

Topping:
1 20 -oz. / 560-g Can Cherry Pie Filling
3/4 teas. / 4 mL Watkins Almond Extract

Cooking Directions

Crust:
Mix together. Press into bottom and 1 inch / 25 mm up the sides of a 10 - inch / 25-cm springform pan. Chill while preparing filling.

Filling:
Beat cream cheese at medium speed until smooth. Mix flour with sugar; add to cream cheese alternately with eggs. Scrape sides of bowl frequently and beat only until thoroughly mixed. On low speed add remaining ingredients, again beating only until thoroughly mixed. Pour into prepared pan. Bake at 400°F / 200°C for 20 minutes, then lower temperature to 250°F / 130°C and continue baking until set about 1 hour and 15 minutes.

Topping:
Mix topping and spread over top of baked cheesecake; chill thoroughly before serving. Serves 16–20.

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