CRUST
1 cup flour
1 egg yolk
1/4 cup sugar
1/4 cup butter
1 1/2 tsp lemon zest, grated
1 ; ice water, as needed
1/2 tsp vanilla
FILLING
40 oz cream cheese
1 1/2 tsp lemon zest
1 3/4 cup sugar
1 1/2 tsp orange zest
3 tbsp flour
1/2 tsp vanilla
5 egg
1/4 cup heavy cream
2 egg yolk
Directions
Preheat oven to 400 degrees. Prepare dough by combining flour, sugar,
lemon zest and vanilla. Make a well in the center and add the egg
yolk and butter. Work together quickly with pastry blender or hands.
Add 1 to 2 tablespoons ice water if necessary to bind dough. Wrap
dough in waxed paper and chill thoroughly, at least one hour.
Remove ring from springform pan. Roll one-third of the dough 1/8 inch
thick and place over bottom of pan. Trim the edge and bake in pre-
heated oven 12-15 minutes until a light golden brown. Cool. Place the
springform sides over the baked base. Roll the remaining dough 1/8
inch thick and cut to fit the sides of the pan, pressing firmly to
fit and seal the base. Trim the dough to come only 3/4 inches up the
sides.
Turn oven up to 550 degrees.
Cream cheese with sugar and flour until smooth. Add eggs and two
addi- tional yolks one at a time and blend. Add the flavorings and
cream, mix well, and pour into prepared springform. Bake at 550
degrees for 10 to 12 minutes, then reduce temperature to 200 degrees
and continue to bake for one hour. Cool the cake to room temperature
before glazing. Submitted By SAM WARING
GMT
Servings: 8 servings
Almost Lindy's Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into the far past, at least as far into history as the Egypt of the Pharoahs, and possibly even further than that. However, in the main part, these old records were just simple hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to food historians are a few clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of documents describing recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of Roman times made use of a wide range of aromatic flavors, including a few you will know such as bay, fennel and parsley. Later, there were a couple of interesting books published in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the curry that is served today, but rather descriptions of the types of meals on the tables of the upper classes of the period. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an increase in manuscripts on food, some of which still exist in private collections. During the following few hundred years, the upper-class families of the West competed with each other to offer the most extravagent banquests, and as a result the best chefs and their collection of recipes were at a premium. However, it was during the nineteenth century that formal cookery and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 1900s, cookery publications were in great demand, as a result of increased literacy, people having increased spare time and having more money to spend. The arrival of television brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Almost Lindy's Cheesecake recipe.
