1 no ingredients
Directions
Let cream cheese sit out until it's room temperature, nice and soft.
Beat the cream cheese and sugar together until fluffy. Add eggs one
at a time (break them into a separate cup - one teensy bit of shell
will ruin everything!) and beat just until mixed. Add remaining
ingredients and beat just until mixed. Pour into chilled shell and
bake at 325 for 50 minutes to an hour.
Jam may be melted and poured evenly over the top of the cooled cake.
Fruits may be arranged on top of a cooled cake, then covered with a
melted jam glaze.
4 oz chocolate or white chocolate chips, melted with 2-3 Tbsp butter
and maybe 1 -2 Tbsp whipping cream (if desired) can be poured on top
of the cooled cake.
For a yogurt or sour cream topping, cook the cake only 50 minutes,
cool the cake 15 minutes, mix together 1 cup yogurt or sour cream
with 1/4 cup sugar (regular is OK since this is so liquid) and 1 Tbsp
vanilla or other flavoring (lemon juice, extract, etc.) raise the
oven temperature to 475 and bake another 10 minutes.
(see also Basic Cheesecake Filling and Basic Cheesecake Crust)
* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN
Servings: 1 servings
Basic Cheesecake Method & Toppings Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
We are able to trace the history of meal recipes back into distant history, in fact as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, old cook books were just very basic hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are some clay tablets in the Sumerian language 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 anyone who drank it feel exhilarated. As we move into Roman times 25BC a man called Apicius compiled some documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Additionally, he describes how the ancient Romans were skilled in the use of a good variety of spices, including many that are still in use today like thyme, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from the East, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices caused an outbreak in publications on food, many of which still exist in private collections. During the next few centuries, the wealthy families of Europe strove to lay on the most extravagent banquests, and as a result cooks and their recipes increased in prestige. Even so, it wasn`t until the 1800s that fine cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and recording recipes to help cooks of their time. By the advent of the 20th century, recipe books were starting to become popular as a result of increased literacy, people having more free time and a general increase in wealth. The revolution that is television brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Basic Cheesecake Method & Toppings recipe.
