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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: dmurray@novell.com (Duane Murray)
Date: Mon, 2 Sep 1991 23:06:15 GMT
Subject: OVO-LACTO: New York-style Cheesecake
References: <kbsoteINNav5@mthvax.cs.miami.edu>
Reply-To: dmurray@novell.com (Duane Murray)
Keywords: recipe ovo-lacto/new-york-cheesecake
Summary: orig. subject: Re: REQUEST: New York style Cheesecake
Archive-Name: recipes/ovo-lacto/new-york-cheesecake
Followup-To: rec.food.veg
Organization: Novell, Inc., San Jose, Ca
Approved: aem@mthvax.cs.miami.edu
Crust (use g. cracker crust? yuk!)
------
1 c flour
1/4 c sugar
1 egg yolk, slighly beaten
1/4 t vanilla
1/2 c butter or margarine
Inside
-------
5 pkg Cream Cheese (must be Philly brand!!!) softened
1/4 t vanilla
7/4 c sugar (1 3/4 for you whole number folks)
3 T flour
1 c eggs (this will be 4 or 5 large eggs)
2 egg yolks
1/4 c whipping cream
Crust prep:
-----------
After mixing flour and sugar, cut in butter until crumbly. Add egg
yolk and vanilla, then mix. Pat half of dough on bottom of 9"
springform pan with sides remove (you may need to run down to local
kitchen store to buy this pan first. Don't attempt this recipe without
it). Bake at 400 deg. for 8 minutes, then cool. Butter sides of pan.
Attach sides to bottom of pan. Pat remaining dough on sides of pan, 1
and 3/4 inch high.
Inside prep:
------------
Beat cheese and vanilla. Mix sugar, flour and 1/4 t salt (oops, add
above!) and slowly add to cheese. Add eggs and yolks one at a time
beating mixture after each addition. Gently add cream. Turn mix into
crusted pan. Bake at 450 deg for 12 minutes, reduce heat to 300 deg
and bake for 65 minutes or until knife inserted in center of cake comes
out clean. Cool 1/2 hour. Loosen cake from sides. Cool another 1/2
hour. Remove pan sides. Cool 2 hours. chill.
This is a pretty complex recipe, but is worth the effort. The result
is a rich and creamy (provided you used Philly brand!!!) cake that will
stand up to any fruit sauce you may spoon over it, and tastes even
better naked (which is the only way I will eat it). I stole this
recipe from some cookbook years ago, but I am sure the recipe has
changed over the years. Enjoy!