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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Australian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts Fruits
Servings: 10
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham Cracker Crumbs
6 T Butter; Melted, *
1/4 c Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese
1/2 c Sugar; Granulated
3 ea Eggs; Large, Separated
1/4 c Unbleached Flour
1 t Lemon Rind, Grated
2 t Lemon Juice
1 t Vanilla Extract
1/2 c Heavy Cream
2 T Passion Fruit; **
* Use sweet cream butter and DO NOT substitute margarine.
** Make the passion fruit pulp from fresh passion fruits or substitute
your favorite jam, or it can be left plain.
--------------------------------------------------------------------------
NOTE: Prebaked crusts are much crisper than the chilled ones and this can
be important if you want a crisp crust.
CRUST:
If you are prebaking the shell, preheat the oven to 350 degrees F. Place
the crumbs in a mixing bowl and add the butter and sugar blending well.
Press the crumb mixture into the bottom and up the sides of an 8-inch
springform pan. Smooth the mixture to form an even layer on the bottom
and sides. Bake the crust in the oven for 10 minutes and let cool to room
temperature before filling.
NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until
it is set but is not recommended in this recipe.
CHEESECAKE:
Preheat the oven to 300 degrees F. In a large mixing bowl, beat the cream
cheese and sugar until light and fluffy. Add the egg yolks, one at a
time, beating well after each. Beat in the flour, lemon rind, lemon
juice, and vanilla until just mixed. Whip the cream until stiff in a
medium mixing bowl. Set aside. In another mixing bowl, beat the egg
whites until they form stiff peaks, then fold them into the cheese
mixture. Fold in the reserved whipped cream. Stir in the passion fruit
pulp then pour the mixture into the prepared crust and bake fro 45 minutes
to 1 hour. Cool, in the oven, to room temperature, then chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Austrian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts Fruits
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 c Cottage or Farmer Cheese
1/2 c Sugar; Granulated
5 ea Eggs; Large, Separated
1/2 c Milk
1/2 t Lemon Rind; Grated
1 t Vanilla Extract
3/4 c Unbleached Flour; Sifted
1/4 c Confectioners' Sugar
3 T Golden Raisins;FinelyChopped
Preheat the oven to 300 degrees F. Press the cheese through a sieve. In
a large mixing bowl, beat together the cheese and sugar until light. Add
the egg yolks, one at a time, beating well after each addition, then add
the milk, lemon rind, and vanilla. Stir in the flour and blend until
smooth. In another large mixing bowl, beat the egg whites until they form
soft peaks, then gradually add the confectioners' sugar beating until they
form stiff peaks. Fold the whites into the cheese mixture. Gently stir
in the raisin bits, then pour the mixture into the prepared crust. Bake
for 55 minutes or until the center appears firm. Let the cake cool in the
oven for 15 minutes, then allow to cool to room temperature.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Belgian Cheese Tart
Categories: Cheese Desserts Pies
Servings: 8
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
------------------------------------TART------------------------------------
1/2 lb Cream Cheese
3 T Confectioners' Sugar
1 t Lemon Juice
2 ea Eggs; Large
2/3 c Heavy Cream
NOTE: As this is a tart rather than a cheesecake, you should use an
8-inch tart pan or flan ring.
--------------------------------------------------------------------------
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together
the cheese, sugar and lemon juice until the mixture is light and fluffy.
Add the eggs, one at a time beating well after each addition. Beat until
very smooth after the last addition. Stir in the cream and pour mixture
into the prepared crust. Brush the top of the tart with an egg and 1 TBLS
of confectioners sugar that has been beaten together. Bake for 25 minutes
or until set. Cool to room temperature and then chill before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Czechoslovakian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Sweet Yeast; See Recipe # 23
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese
1/4 c Butter; No Margarine
1 c Sugar; Granulated
2 ea Eggs; Large, Separated
1 T Cornstarch
3 T Milk OR Heavy Cream
1 T Rum; Dark
1/2 t Lemon Rind; Grated
1/3 c Raisins
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, combine the butter, sugar, and
the egg yolks. Beat until foamy, then add the cornstarch, milk, rum,
cheese, lemon rind and raisins blending well. Beat the egg whites until
they from soft peaks, then gently fold them into the cheese mixture. Pour
the mixture into the prepared crust and bake for 50 minutes, or until the
edges are golden brown. Cool and serve at room temperature.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Danish Blue Cheese Pie
Categories: Cheese Desserts Fruits Pies Appetizers
Servings: 10
-----------------------------------CRUST-----------------------------------
11 oz Pumpernickel Bread; *
1/2 c Butter; No Margarine
1/4 c Sugar; Granulated
---------------------------------CHEESE PIE---------------------------------
2 ea Unflavored Gelatin;Envelopes
1/2 c Cold Water
4 oz Cream Cheese
4 oz Danish Blue Cheese
1 c Heavy Cream
1 lb Seedless Green Grapes
* Use 1 loaf (11 oz) of thin sliced pumpernickel bread.
--------------------------------------------------------------------------
NOTE: Since this is a Cheese pie rather than a cake, you will need one
9-inch pie tin.
First prepare the crust. Preheat the oven to 250 degrees F, then dry the
bread slices in the oven until they are hard enough to crumble easily,
(about 20 to 25 minutes). Meanwhile melt the butter. Crush the bread,
making about 1 1/2 cups of crumbs. Add the butter and the sugar and mix
very well. Press the crumbs into the pie tin. Raise the oven temperature
to 35o degrees F. and bake the crust fro 15 minutes. Allow to cool before
filling. Then prepare the filling. In a medium-sized saucepan, combine
the gelatin with the water and cook over medium high heat, stirring
constantly, until the mixture is clear (about 6 to 8 minutes). Cool. In
a large mixing bowl, beat the cream cheese until light and smooth. Mash
the blue cheese well and combine with the cream cheese. Pour the gelatin
mixture into the bowl with the cheese and mix well. Whip the cream until
stiff and fold into the cheese mixture. Pour the filling gently into the
prepared crust. Press the grapes upright into the pie, leaving the tops
showing. Chill the pie for several hours or until set.
NOTE:
Since there is no sugar in this recipe, all the sweetness comes from the
grapes, it is not as sweet as a cheesecake. If it is too tart for you,
add just a little sugar, but it is well liked by most as an appetizer
without any sugar added.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Dutch Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 ea Eggs; Large, Separated
1/4 c Confectioners' Sugar; PLUS
2 t Confectioners' Sugar
1 1/2 c Gouda Cheese; Grated
1/3 c Light Cream Or Half & Half
1/4 c Unbleached Flour
1 t Lemon Juice
1 t Lemon Rind; Grated
1/3 c Raisins; Golden
NOTE:
Use an 8-inch tart pan in this recipe.
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together
the egg yolks and 1/4 cup of the confectioners' sugar until well blended
-- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon
rind and raisins. Beat the egg whites until frothy, then gradually add
the remaining confectioners' sugar and continue to beat until the whites
form stiff peaks. Fold the egg whites into the cheese mixture. Pour the
cheese mixture into the prepared crust and bake for 45 minutes. Cool to
room temperature, then chill before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: English Cheese Pie
Categories: Cheese Cheesecakes Desserts Pies
Servings: 8
-----------------------------------CRUST-----------------------------------
2 c Unbleached Flour
1/2 t Salt
2 t Sugar; Granulated
4 T Butter; Chilled, *
3 T Shortening; Chilled
5 T Water; Cold
----------------------------------FILLING----------------------------------
1/2 c Cottage Cheese
1 c Heavy Cream
1/4 c Cream Sherry
3 ea Eggs; Large
2 ea Egg Yolks, Large
1/3 c Sugar; Granulated
2 T Rosewater
1/2 t Nutmeg; Grated
1/4 t Cinnamon; Ground
1/4 c Currants; Dried
* DO NOT use margarine in this recipe.
--------------------------------------------------------------------------
CRUST:
Sift together the flour, salt and sugar into a medium-sized mixing bowl.
Add the butter to the flour all at once. Mix together until well blended.
Then add the shortening and continue to blend by cutting it into the flour
mixture. The mixture will begin to look like crumbs or small pebbles.
It will have the texture of oatmeal. Sprinkle the water over the dough,
distributing it evenly throughout. The dough will be come sticky and
cling together. Gather it into a ball and wrap it in plastic wrap. Chill
for at least 30 minutes. Preheat the oven to 450 degrees F. When the
pastry has chilled, roll it out on a pastry board to a thickness of
1/8-inch. The easiest way is to roll the dough between 2 sheets of waxed
paper. Roll the dough up onto the rolling pin and transfer it to a 9-inch
pie tin. Gently press it into the tin without stretching it. Use the
excess pastry to make flutes or cut away the excess with a sharp knife or
scissors. Prick the bottom of the pastry shell thoroughly to prevent
trapped air from bubbling the dough. Butter a sheet of aluminum foil and
place the foil down into the shell. Weight it down with weights or beans
to keep the crust from lifting up. Bake the crust for 7 to 10 minutes
then remove the weight and the foil. Return the crust to the oven and
continue baking for another 8 to 10 minutes or until the crust is lightly
browned. If you have difficulty rolling out the dough, do not reroll it;
just patch the tears or holes. Rerolling will make the pastry tough.
FILLING:
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. In a small saucepan, gently heat the cream and the sherry until
steamy, do not allow it to scorch. In a mixing bowl, beat together the
eggs, egg yolks, sugar, rosewater, and the spices until frothy -- about 5
minutes. In a large mixing bowl, beat the cottage cheese until it is
smooth then add the egg mixture and blend well. Add the hot cream and
sherry slowly to the cheese mixture and beat until well blended. Stir in
the currants and pour the mixture into the prepared crust. Bake for about
30 minutes, then allow to cool. Chill and sprinkle with cinnamon.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Finnish Curd Cake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 8
-----------------------------------CRUST-----------------------------------
2 T Butter; *
2/3 c Bread Crumbs; Dry **
------------------------------------CAKE------------------------------------
1 1/2 t Baking Powder
1 c Unbleached Flour; Sifted
1 c Cottage Cheese
2 ea Eggs; Large
1/2 c Brown Sugar
1 t Cinnamon; Ground
1 t Cardamom; Ground
1/2 t Ginger; Ground
1 t Orange Rind; Grated
1 t Lemon Rind; Grated
1/2 c Butter, Melted, *
* Use Sweet Cream Butter In this recipe.
** Note: This recipe can vary depending on the type of pan you use.
These are the maximum amounts. The minimum amounts are 1 TBLS of
Butter to 1/2 cup of dry bread crumbs. As this recipe is more like
a quick bread you should use a 1-quart Bread Pan and make the crust
accordingly.
--------------------------------------------------------------------------
Butter the baking dish, pie pan, or springform pan until generously
coated. Sprinkle the crumbs as needed into the pan, then turn the pan
around and shake gently, distributing the crumbs along the sides as well.
The crumbs should completely coat the inside of the pan. Chill briefly to
set the crumbs and then fill with the desired filling.
CAKE:
Preheat the oven to 325 degrees F. Sift together the flour and baking
powder and set aside. Press the cottage cheese through a sieve. In a
large mixing bowl, beat the eggs and the sugar until they are frothy. Add
the spices and fruit rinds. Add the cottage cheese and blend all the
ingredients well. Stir in the butter, then add the dry mixture, mixing
well. Pour the mixture into the prepared crust and bake for 1 hour.
NOTE: Again this is more like a quick bread, and you can increase the
sugar if you like as this is not particularly sweet.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: French Cheesecake
Categories: Cakes Cheesecakes Cheese Desserts
Servings: 16
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese
1/2 lb French Cheese; *
1/3 c Sugar; Granulated
1 T Unbleached Flour
4 ea Eggs; Large, Separated
1/4 c Sour Cream
1/4 c Heavy Cream
1 t Real Vanilla Extract
1 T Confectioners' Sugar
NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS
CHEESECAKE, IT IS NOT FOR YOU.
* Use the Soft Double Creme French Cheese in this recipe.
--------------------------------------------------------------------------
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together
the cream cheese and the double creme, then add the sugar and flour and
beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy
cream and vanilla. Beat the egg whites until they are frothy, then
gradually add the confectioners' sugar and beat until the whites form
stiff peaks. Fold the whites into the cheese mixture. Pour the mixture
into the prepared crust and bake for 45 minutes, or until the center is
firm. Cool to room temperature, then chill before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: German Kasekuchen
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
2 c Unbleached Flour; Sifted
4 T Butter; No Margarine
1/2 c Sugar; Granulated
1 ea Egg; Large
1 t Baking Powder
---------------------------------CHEESECAKE---------------------------------
3 c Cottage Cheese; 1 1/2 lbs
1/2 c Cornstarch
1 t Baking soda
1 c Sugar; Granulated
4 ea Eggs; Large
1/2 t Lemon Rind; Grated
1/2 t Vanilla Extract; Real only
1 c Sour Cream
1 c Raisins
CRUST:
In a large mixing bowl, blend all the ingredients, cutting in the butter
and working the mixture with your hands until it is well mixed and
workable. Divide the dough into 2 equal portions. Use one half to line
the bottom of a greased 9-inch springform pan, the other half to line the
sides of the pan. Either roll out the dough or press it in with your
fingers. Chill before filling.
CHEESECAKE:
Preheat the oven to 375 degrees F. Press the cottage cheese through a
sieve. Combine the cornstarch and the baking powder and set aside. In a
large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon
rind and vanilla. Beat until very smooth. Add the dry mixture to the
cheese and blend well. Stir in the sour cream and raisins. Pour the
cheese mixture into the prepared crust and bake for one hour, or until
done. The center will remain soft. Turn off the oven and prop the door
open. Allow the cake to cool to room temperature. Serve at room
temperature as well.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Greek Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
1/2 lb Feta Cheese
1/2 lb Farmers Or Ricotta Cheese
1/2 lb Swiss Cheese; Mild, *
1/2 c Honey
5 ea Eggs; Large
----------------------------------TOPPING----------------------------------
2 T Honey
1 t Cinnamon; Ground
* The Swiss Cheese should be very finely grated.
--------------------------------------------------------------------------
Preheat the oven to 325 degrees F. Press the feta and ricotta cheese
through a sieve. In a large mixing bowl, beat together the cheeses and
honey until smooth. Add the eggs, one at a time, beating well after each
addition. Pour the mixture into the prepared crust. Prepare the topping.
Drizzle the honey over the cake, then dust with the cinnamon. Bake the
cake for about 55 minutes, or until set. Cool to room temperature, then
chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Hungarian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 1/2 c Unbleached Flour; Sifted
1 t Baking Powder
4 T Sweet Butter; No Margarine
2 ea Egg Yolks; Large, *
1/8 t Salt
1 T Lemon Juice
1 x Cold Water; **
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese
4 ea Eggs; Large
1/4 c Sugar; Granulated
1 t Lemon Rind; Grated
1 c Sour Cream
1 c Crushed Pineapple; Drained
1/2 c Raisins
* Lightly beat the egg yolks.
** Use only as much cold water as needed. (3 to 4 TBLS)
--------------------------------------------------------------------------
Sift together the flour and baking powder, set aside. Cream the butter in
a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing
well. Add the dry mixture, then using your fingers, work the dough into a
smooth consistency. Add the cold water as necessary to work the dough.
Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the
dough to fit the greased bottom of a 9-inch springform pan and place the
dough in the bottom. Use the excess to line the sides of the pan. Chill.
CHEESECAKE:
Preheat the oven to 450 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, beat 3 eggs and the sugar until well
blended. Add the cottage cheese and beat, then stir in the lemon rind and
the sour cream. Separate the remaining egg, saving the yolk for another
recipe, and brush the crust with the white. Combine the pineapple and
raisins in a bowl, then spread the mixture evenly on the prepared crust.
Pour the cheese mixture on the top of the fruit mixture. Bake for 10
minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake
for about another 35 minutes. Cool to room temperature, then chill.
Serve chilled.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Irish Curd Cake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese
3 T Sugar; Granulated
1 T Butter; Softened
1/2 ts Lemon Rind; Grated
1/2 ts Lemon Juice
3 ea Eggs; Large, *
--------------------------------SUGAR GLAZE--------------------------------
2 tb Confectioners' Sugar
2 tb Butter; Melted
2 tb Unbleached Flour
* September 2 of the eggs and leave 1 whole.
--------------------------------------------------------------------------
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, beat together the cheese, sugar, butter,
lemon rind, lemon juice and 2 large egg yolks. Beat the 2 egg whites
until they form stiff peaks and then blend them into the cheese mixture.
Beat the remaining egg, then use it to paint the crust to prevent to
prevent sogginess. Mix any remaining beaten egg with the sugar, butter
and flour to make the glaze. Pour the cheese mixture into the prepared
crust then pour the glaze over the top. Bake the cake for about 35
minutes, or until the top is golden. Cool to room temperature and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Italian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
1 x Use Ameretto and Lemon Rind
---------------------------------CHEESECAKE---------------------------------
3 1/4 c Riccotta Cheese; 30 Oz
4 ea Eggs; Large
2/3 c Sugar; Granulated
1/4 c Unbleached Flour
1/4 c Ameretto Liqueur
3 tb Golden Raisins
1 tb Candied Orange Rind; *
1 tb Candied Lemon Rind; *
* Finely Chop the fruit rinds.
--------------------------------------------------------------------------
Preheat the oven to 325 degrees F. Press the ricotta through a sieve. In
a large mixing bowl, beat together the drained cheese, eggs, sugar, and
flour. Stir in the liqueur, raisins and fruits. Pour the mixture into
the prepared crust and bake for 1 hour. Remove the cake from the oven and
cool to room temperature. Chill before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: New Zealand Kiwi Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts Fruits
Servings: 10
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham Cracker Crumbs
6 tb Butter; Melted
1/4 c Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
1 1/2 lb Cream Cheese
2 tb Milk
1/4 ts Salt
1 ts Vanilla Extract
4 ea Eggs; Large, Slightly Beaten
1 c Sugar; Granulated
----------------------------------TOPPING----------------------------------
1 c Sour Cream
3 tb Confectioners' Sugar
1/2 ts Vanilla Extract
2 ea Kiwi Fruits; Peeled & Sliced
Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and
add the butter (NO Margarine) and sugar. Blend well. Press the mixture
onto the bottom and partly up the sides of a greased 9-inch springform
pan. Smooth the crumb mixture along the bottom to an even thickness.
Bake for 10 minutes in the preheated oven. Cool before filling.
CHEESECAKE:
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together
the cream cheese, milk, salt, and vanilla until well blended. Add the
eggs and sugar and continue to beat until light and creamy. Pour the
mixture into the prepared crust and bake for 35 minutes, or until lightly
browned; the cake should be set in the middle. Remove the cake from the
oven and cool for 10 minutes. Prepare the topping by mixing together, the
sour cream, sugar, and vanilla. Spread the topping over the top of the
cake. Return the cake to the oven and bake for 15 minutes more. Cool to
room temperature; then refrigerate until chilled. Just before serving,
garnish the top of the cake with slices of Kiwi fruit.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Paskha (Russian Cheesecake)
Categories: Cakes Cheese Cheesecakes Desserts Sauces
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x NONE
---------------------------------CHEESECAKE---------------------------------
6 c Farmers Cheese; 3 Lbs, *
6 ea Egg Yolks; Large
1 1/2 c Confectioners' Sugar
1 1/2 c Heavy Cream
1/2 c Candied Fruits
1/2 c Raisins; Seedless
1/2 c Almonds; Toasted, Slivered
1/2 ts Lemon Rind; Grated
1/2 lb Butter; NO Margarine
3 ts Vanilla Extract
-------------------------------SABAYON SAUCE-------------------------------
2 ea Egg Yolks; Large
3 tb Confectioners' Sugar
1/4 c Madeira
1/2 ts Lemon Rind; Grated
1 tb Lemon Juice
1 tb Rum; Light
* You can also use Large-Curd Cottage Cheese if the Farmers Cheese is
not available.
--------------------------------------------------------------------------
NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X
7-INCHES AT A MINIMUM.
Press the cheese through a sieve. Combine the cheese with the egg yolks,
beating in 1 yolk at a time. Add the sugar and blend well. Heat the
cream in a large saucepan until it almost boils, then add the cheese
mixture and cook over low heat, stirring constantly, until the mixture
thickens. Remove from the heat before it begins to boil. Stir in the
fruits, almonds, and lemon rind. Cool. Cream together the butter and the
vanilla, then stir into the cooled cheese mixture. Line the flower pot
with several layers of moistened cheesecloth, leaving enough cloth at the
top to form a flap that will cover the pot. Fill the pot with the cheese
mixture and cover with the flap. Put a weight on the top and place in the
refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom
of the pot, so be sure to place a pan under it. When drained, carefully
unmold the cake with a knife. Remove the cheesecloth and smooth the sides
with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar,
Madeira, and lemon rind in the top of a double boiler. Cook and continue
beating until the mixture thickens. Stir in the lemon juice and the rum,
then chill briefly. Pour the sauce over the cheesecake and serve.
NOTE:
This very unusual cheesecake is a traditional Russian Easter dish. In the
old days, the custom was to decorate it with paper flowers or religious
emblems and have the priest come by and bless it. Back then, it was made
in a special pyramid-shaped form, but you can make it in an ordinary red
clay flower pot. Visually, the effect is quite striking, and the drainage
hole allows the excess whey to escape. To make paskha, you will need a
large flower pot and some cheesecloth. The paskha will keep in the
refrigerator for several weeks, but be sure to make it at least three days
in advance.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Polish Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 23
---------------------------------CHEESECAKE---------------------------------
4 c Dry Curd Cheese; 2 lbs, *
1 tb Unbleached Flour
1/2 ts Salt
1 1/2 c Sugar; Granulated
4 ea Eggs; Large, Lightly Beaten
1/2 c Butter; Melted
1 ts Vanilla Extract
-------------------------------CRUMB TOPPING-------------------------------
1 c Unbleached Flour
1/2 c Confectioners' Sugar
1/2 ts Cinnamon; Ground
1/4 c Brown Sugar; Packed
1/4 c Butter; Melted
* Use either Dry Curd Cottage or Farmer cheese in this recipe.
--------------------------------------------------------------------------
Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve
and drain. In a small bowl, mix the flour, salt, and sugar. Set aside.
In a large bowl, combine the cottage cheese with the eggs, butter, and
vanilla. Mix until well blended and smooth. Add the dry mixture and
blend well. Pour the mixture into the prepared crust and set the cake
aside. Prepare the topping by sifting the flour, sugar, and cinnamon
together. Add the brown sugar and blend well. Pour the melted butter
over the topping mix and immediately stir with a fork to form small
crumbs. Sprinkle the topping mix over the surface of the cake and bake
the cake for 50 minutes, or until done. Cool to room temperature and then
chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Spanish Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x None
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese
3 tb Butter
1 1/2 c Sugar; Granulated
2 ea Eggs; Large
1/2 ts Cinnamon; Ground
1 ts Lemon Rind; Grated
1/4 c Unbleached Flour
1/2 ts Salt
1 x Confectioners' Sugar
Preheat the oven to 400 degrees F. In a large mixing bowl, cream the
cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs,
one at a time, beating well after each addition. Add the cinnamon, lemon
rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb
of butter, using your fingers to spread the butter completely. Pour the
mixture into the prepared pan and bake for 12 minutes at 400 degrees, then
reduce the temperature to 350 degrees and bake for another 25 to 30
minutes. The knife should come out clean. Cool the cake to room
temperature, then sprinkle with confectioners' sugar.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Swedish Cheese Pie
Categories: Cheese Cheesecakes Desserts Pies
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Basic Pastry Pie Crust; 9"
---------------------------------CHEESE PIE---------------------------------
2 c Cottage Cheese
3 ea Eggs; Large
1/4 c Unbleached Flour; Sifted
1/4 c Sugar; Granulated
1 c Light Cream
1/2 c Almonds; Toasted, Fine Chop
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. Place in a large mixing bowl and beat until smooth. Add the eggs,
flour, sugar, cream, and finely chopped almond and blend well. Pour the
mixture into the prepared crust and bake for about 45 minutes or until a
knife comes out clean. Remove the pie from the oven and chill before
serving.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Swiss Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese
1 c Swiss Cheese; Grated
6 tb Butter; Softened
3 tb Unbleached Flour
3 tb Cornstarch
1/2 c Sugar; Granulated
6 ea Egg Yolks; Large
9 ea Egg Whites; Large
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, beat together the cottage cheese, Swiss
cheese, butter, flour, cornstarch and sugar blending well. Add the egg
yolks, one at a time, at low speed mixing well after each addition. In
another large mixing bowl, beat the egg whites until they form stiff peaks
and fold them gently into the cheese mixture. Pour the mixture into the
prepared crust and bake for 45 minutes. The cake will rise above the top
of the pan, then settle down again. Cool in the oven with the door
propped open, then chill.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Ukrainian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese
3 ea Eggs; Large, Separated
1/2 c Sugar; Granulated
1/2 c Sour Cream
2 ts Cornstarch
1 ts Lemon Peel; Grated
1/2 c Walnuts; Chopped, (Optional)
Preheat the oven to 325 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, beat the egg yolks until light and
foamy, then add the sugar slowly, continuing to beat until very light and
smooth. Add the cottage cheese to the egg mixture, blending well, then
add the sour cream, cornstarch, lemon rind, and walnuts (if desired).
Stir until all ingredients are well blended and the mixture is smooth.
In another large mixing bowl, beat the egg whites until they form soft
peaks, then gently fold them into the batter. Pour the mixture into the
prepared crust and bake for about 1 hour. Cool to room temperature before
serving.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Shortbread Crust
Categories: Cheesecakes
Servings: 1
1 1/2 c Unbleached Flour; Sifted
1 x Sugar; Granulated, *
1 ea Egg; Large, Separated, **
1/2 c Butter; Softened, ***
* Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.)
** Separate the large egg and lightly beat the yolk.
*** Use only sweet cream, unsalted butter in this recipe. NO MARGARINE.
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Preheat the oven to 400 degrees F. Working on a large flat surface, such
as a pastry board, place the flour and the sugar in the center of the
surface and mix together. Form a small depression or well in the center
of the mound. Add the beaten egg yolk and the softened butter to the
well, ten blend these with the dry mixture. Mix the ingredients
thoroughly using your hands -- there's no substitute for warm hands.
Shape the dough into a ball and wrap in plastic wrap. Chill for at least
10 minutes. Roll out the dough to a thickness of about 1/4-inch. You
should have a circle of about 11 inches in diameter. For best results,
roll out your dough between 2 sheets of waxed paper, then peel away the
paper and cut the crust in a 9-inch circle. Place the circle inside a
9-inch springform pan. Prick the crust several times with a fork to keep
the crust from puffing up during the baking. Place the springform pan in
the oven and bake for 15 to 20 minutes, or until light brown. Allow to
cool. Using the leftover dough, line the sides of the springform pan.
Press the dough against the sides of the pan, smoothing it so as to have a
continuous layer of crust all the way around the sides of the pan. Make
sure that the side crust meets the bottom crust all the way around. Brush
the reserved egg white onto the shell, covering the bottom and sides.
This will seal the dough and keep it from becoming soggy. Set aside
until ready to use.
NOTE:
For the Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of
Amaretto Liqueur when adding the egg yolk and butter.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sweet Yeast Crust
Categories: Cheesecakes
Servings: 1
1 tb Active Dry Yeast; 1 Pk.
1/4 c Water; Warm, 110-115 deg. F.
2 c Unbleached Flour; Sifted
1/4 c Sugar; Granulated
1/2 ts Salt
1/2 c Milk
1/4 c Butter
1 ea Egg; Large, Lightly Beaten
Lightly grease the baking pan. Dissolve the yeast in the warm water. In
a large mixing bowl, mix the flour, sugar and salt until well blended. In
a saucepan, heat the milk and butter, then cool to lukewarm. Add the warm
milk and the yeast mixture to the dry ingredients, then add the egg.
Blend well to form a moist soft dough. Knead lightly until the dough is
soft and smooth. Return the dough to a clean greased bowl and cover with
a damp towel. Set the dough in a warm place to rise. Let rise for 1 hour
or until doubled in size. When the dough is ready, punch it down and pat
it into a thin layer. Place the layer into the bottom of the pan folding
the excess dough up the sides of the pan making it as smooth as possible.
Allow the dough to rise again, in the pan until it is doubled, bout 30 to
45 minutes. When the dough is double the crust is ready to be filled.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Westphalian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
1 1/2 c Cottage Cheese; Small Curd
6 tb Butter
1/4 c Sugar; Granulated
4 ea Eggs; Large, Separated
1/2 ts Vanilla Extract
8 oz Cream Cheese; 1 Pk.
1 ts Cornstarch
Preheat the oven to 325 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, cream the butter with the sugar, do not
beat, then add the egg yolks and vanilla. Blend until the mixture is
light and fluffy. Add the cream cheese, cottage cheese and cornstarch and
blend well. In another mixing bowl, beat the egg whites until they form
stiff peaks; then fold them into the cheese batter. Pour the mixture
into the prepared crust and bake for about 1 hour or until the top is a
golden brown. Leave the cake in the oven to cool for 2 hours then chill.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Chimpanzee Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts Fruits
Servings: 10
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham Cracker Crumbs
6 tb Butter; Melted
1/4 c Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese
1/4 c Sugar; Granulated
2 ts Lemon Juice
4 ea Eggs; Large
1 c Sour Cream
1 c Bananas; Mashed, *
* Approximately 3 medium bananas should yield the 1 cup of mashed
bananas.
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CRUST:
Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and
add the butter and sugar. Blend well. Press the crumb mixture onto the
bottom and partly up the sides of a greased 9-inch springform pan. Smooth
the crumb mixture along the bottom to an even thickness. Bake for about
10 minutes in the oven at 350 degrees F. Cool before filling.
CHEESECAKE:
Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream
cheese, sugar and lemon juice together. Add the eggs, one at a time,
beating well after each addition. Stir in the sour cream and the mashed
bananas and blend well until very smooth. Pour the mixture into the
prepared crust and bake for 1 hour. Cool in the oven, with the door
propped open, until the cake is at room temperature. Chill until serving
time.
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