CRUST
1 1/2 cup breadcrumbs
1/2 cup butter, melted
3 tbsp grated parmesan cheese
FILLING
24 oz cream cheese, at room temp
5 eggs, at room temperature
3 tbsp onion, grated
1/2 tsp lemon extract
1/4 cup butter, melted
4 cup sour cream, at room temp
7 oz black lumpfish caviar, rinsed and d, rained
Directions
For crust: Line bottom of 10-inch springform pan with waxed paper.
Mix crumbs, 1/2 cup melted butter and Parmesan in small bowl. Press
crumbs firmly against bottom and sides of springform pan. Refrigerate
pan while preparing filling.
For filling: Preheat oven to 350 degrees F. Mix cream cheese, eggs,
onion, and lemon extract in processor or blender until smooth. Blend
in 1/4 cup melted butter. Transfer to bowl. Stir in sour cream. Fold
in caviar.
Spoon filling into chilled crust. Bake 45 minutes. Turn off oven. Let
cheesecake stand in oven 15 to 20 minutes; filling will appear unset.
Remove from oven; cool to room temperature. Cover with plastic wrap
and refrigerate at least 12 hours before serving.
Source: created by Forager House, a Pennsylvania restaurant; printed
in Bon Appetit, August 1983; reprinted in Malla Pollack, Note:
Intellectual Property Protection for the Creative Chef, or How to
Copyright A Cake: A Modest Proposal, 12 Cardozo L. Rev. 1477, 1523
(1991).
Servings: 12 servings
Caviar Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Fish; Seafood
The History of Recipes
We are able to trace the history of meal recipes back into the far past, at least as far back as early Egypt, and possibly even further. In practice though, sadly, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are a few clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move on, we have two recipe books which were published in the 1300s - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that we all know today, but rather descriptions of the types of meals served to the wealthy. During the next few centuries, the rich families of Wesstern Europe competed to offer the most extravagent meals, and as a result chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes common in their social group. By the advent of the 20th century, cooking publications are in great demand, mostly as a result of increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Caviar Cheesecake recipe.
