1 crust recipe*
4 cream cheese, softened, 12oz ea.
1 1/4 cup sugar
3 tbsp all-purpose flour
4 eggs
1/4 cup sour cream
1/4 cup heavy cream
2 eggs yolks
1 tsp vanilla extract
Directions
Preheat oven to 325 F. Position rack in center of oven. Butter 9"
springform pan. Wrap outside of pan with double layer of heavy-duty
foil. Press crust firmly into bottom and 1" up sides of pan;
refrigerate until needed or bake and cool. With mixer at high speed
beat cream cheese until smooth, about 5 minutes. Combine sugar with
flour. Reduce speed to low; beat sugar mixture into cream cheese, 1/4
cup at a time until smooth, about 3 minutes. In bowl stir together
eggs, sour cream, heavy cream, yolks and vanilla until smooth.
Gradually beat egg mixture into cheese mixture until just
incorporated. Pour batter into pan. Place pan in large baking pan on
oven rack; fill baking pan with water halfway up sides of springform
pan. Bake 1 1/2 hours or until center of cheesecake is set. Remove
from water bath; remove foil. Cool on wire rack for 30 minutes; cool
completely in refrigerator about 3 hours or over nite. Make 16
servings Per serving including crust:
401 cals;
7 g protien
28 g fat
156 mg chol
32 g carbs
293 mg sodium Completed Cheesecakes in series: 400-500 cals; 7-9 g
protein; 27-37 g fat; 151-163 mg chol; 23-43 g carbs; 250-300 mg
sodium. Your time in the kitchen: 30 minutes; ready to serve in 5 1/2
hours. Notes: These cheesecakes can be frozen, with out toppings, for
up to two months. Wrap in plastic wrap and foil to prevent freezer
burn. Let thaw, wrapped, in refrigerator overnite.
Source: Women's World Nov.5, 1996 Typos Sarah Gruenwald
sitm@ekx.infi.net
Servings: 16 servings
Basic Recipe--Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
It is quite feasible to prove the history of recipes back into the far past, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. However, sadly, these early recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts is a series of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. During Roman times 25BC a man called Apicius created a number of documents which described recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of Roman times were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. During the succeeding few centuries, the rich families of Wesstern Europe tried to serve the most exotic meals, and as a consequence, the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century the formal cooking and cookery books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brings us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Basic Recipe Cheesecake recipe.
