INGREDIENTS
CRUST
1 box vanilla wafers
1 stick butter
DIRECTIONS
Directions
Crush wafers in food processor or blender until finely ground. Melt
butter and mix with wafers for crust. Press into a 10 inch springform
pan with your fingers, take care to make the crust as thin as
possible with special attention to the corners where the crust tends
to be a bit thick. Filling: Ingredients: 3 large pkg. cream cheese
3/4 cup sugar juice of one large lemon 3 grade A large
eggs Directions: Blend thoroughly the cream cheese, sugar and lemon
juice. Mix until smooth . Add eggs and blend well. Pour mixture into
crust and bake for 30 to 45 minutes at 350 degrees. When done the
cake will be set (not solid), slightly golden, and perhaps split on
top. It is better slightly over and not under done. Remove from the
oven and cool on a rack. It will firm up more on cooling. This is an
important step...cool for about 45 minutes. Topping: Ingredients: 3
cups sour cream 3/4 cup sugar 2 tsp vanilla Directions: Mix sour
cream, 3/4 cup sugar and vanilla. Pour on top of cooled cake. Return
to 350 degree oven for 30 minutes. Cool to room temperature.
Refrigerate and cool thoroughly (overnight is fine) but at least 5-6
hours). Freezes well. You may serve now if you do not care for a
glaze or for a killer bodiller glaze.... Glaze: Ingredients: 1 can (1
lb) sour pitted cherries (packed in water) 1/2 cup sugar 1 tbs
cornstarch 1 tbs lemon juice 2 drops red food coloring Directions:
Drain cherries, reserving 1/2 cup liquid. Put aside cherries. In a
saucepan, combine sugar, cornstarch. Add cherry liquid, stir until
smooth. Bring to a boil over medium heat and boil 1 minute..until
thick and clear. Remove from heat, let cool slightly. Add lemon
juice, cherries, food coloring. Cool until still warm but pourable.
Pour on top on chilled cheese cake. Refrigerate for an hour or
so.....While the cake may be prepared a day before, do not glaze
until the day that you plan to serve. I have also used commercially
prepared pie fillings as a glaze with good results.
Submitted By EARL SHELSBY On 01-22-95 Submitted By
COOK4U@VIVANET.COM On TUE, 5 DEC 1995
125335 GMT
Servings: 1 servings
Almost Perfect Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
Food historians have found proof that recipes existed way back into history, at least as far as pharonic Egypt, and possibly even further than that. Interesting though that is, mostly, these old records were just basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe found, according to experts in ancient history is a series of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the early Romans made use of many different herbs and spices, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida. As our culinary historical trip moves on a few more years there were two interesting books which were published in the 14th Century - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian curry that is served today, but instead recipes for the types of meals on the menues of the nobility of those days. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from the East, such as coriander, parsley, and basil. These new foods and tastes caused an explosion in recipe books, the majority of which are kept safe in private libraries. During the succeeding few hundred years, the rich and powerful families of Europe competed with each other to serve the most extravagent meals, and as a result cooks and their recipes increased in prestige. However, it wasn`t until the 19th century that cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing popular recipes of the day. By the arrival of the 1900s, cookery publications are in high demand, mostly as a result of increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Almost Perfect Cheesecake recipe.
