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
Historians have proved the existence of recipes way back into antiquity, certainly as far back into history as the Egyptians, and potentially, even further back. However, sadly, these early cook books were just very basic pictorial recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to food historians are a few ancient tablets in ancient Sumerian describing 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 people feel exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius compiled a number of documents detailing recipes enjoyed by the Romans. In his works, he describes how the meals were split into hors d`oeuvres, main course and dessert, something that is very familiar to us today. This early Roman chef tells us how the chefs of Roman times made use of a wide range of spices, including a few that will be familiar to modern chefs for example thyme, mint and parsley. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices like coriander, basil and rosemary. These new herbs and spices caused a torrent in publications on food, some of which are kept safe in academic collections. Over the next few centuries, the rich and powerful families of Wesstern Europe competed to serve up the best banquets, and consequentially the best chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes common in their social group. By the arrival of the twentieth century, cookery books were highly popular due to better eduction, people having increased leisure time and having more money to spend. |
We hope you enjoy this Basic Recipe Cheesecake recipe.
