Watkins Vanilla Recipe Catagories
About
Watkins Vanilla
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
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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