Basic Recipe--Cheesecake Recipe

Ingredients

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 possible to trace the history of written recipes back into antiquity, certainly as far into history as early Egypt, and quite possibly further than that. In practice though, these, old records were just very simple hieroglyphic or cunieform instructions for preparing meals.

Interestingly, the oldest recipe discovered so far, according to historians is a collection of 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 having made anyone who tried it feel exhilarated.

Later on, in Roman times 25BC a man called Apicius compiled some scripts describing recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, entrees and afters, something that is very familiar to us today. This early Roman chef informs us how the ancient chefs made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks such as basil, mint and parsley.

Closer to modern times, we have a couple of interesting books published in the 1300s - one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that appears on menues today, but rather accounts of the types of food prepared for the rich and powerful.

In the fifteenth century, knights returning from the crusades brought us many foods and spices from middle-east cuisine, such as coriander, parsley, and rosemary. These new foods and tastes led to a surge in manuscripts on cookery, some of which still exist in private cookery archives.

By the arrival of the 1900s, recipe books were in great demand, as a result of higher levels of literacy, more free time and having more money.

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