1 crust:
18 slice zwieback, crushed fine
1 1/2 tbsp unsalted butter, cut in bits softe, ned
1 1/2 tbsp sugar
1 filling:
1 cup plus
2 tbsp sugar
2 lb cream cheese, softened
2 tbsp flour
1 vanilla bean, minced
3 large eggs, separated
1 cup sour cream
1 thin slices of lemon for gar ish
Directions
In a bowl, stir together the zwieback, butter, and
sugar until the mixture is combined well and press the
mixture into the bottom of a 9-inch springform pan. In
a large bowl with an electric mixer, cream together
the sugar and cream cheese until the mixture is light
and fluffy. Add the flour, salt, vanilla bean, and egg
yolks, beaten lightly, and combine the mixture well.
Stir in the sour cream. In a bowl, beat the egg
whites until they just hold stiff peaks and fold them
into the cream cheese mixture gently but thoroughly.
Pour the filling into the pan and run a rubber spatula
through the filling in a circle about one inch from
the rim to help the cake rise evenly. Bake the cake in
the middle of a preheated 350f oven for 60 minutes,
turn off and let the cake stand in the oven for 30
minutes. Let the cake cool completely or until it is
set, in the pan on a rack. Chill the cake covered,
overnight. Remove the cake from the pan and garnish it
with lemon slices. a 1945 Gourmet Mag. favorite.
Servings: 1 servings
Katish's Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into distant history, in fact as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that is, generally, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to food historians are some ancient tablets in the Sumerian language describing the preparation 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. As we move into Roman times around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he recounts how the roman meals were split into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman chefs used many spices, including a few you will know such as thyme, mint and dill. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the East, such as parsley, basil and rosemary. The introduction of these new culinary ideas led to an eruption in manuscripts on cooking, the majority of which are kept safe in private collections. Like it or not, the introduction of TV gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Katish's Cheesecake recipe.
