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
Written cooking instructions as an idea can be tracked back into the distant past, in fact as far into history as the ancient Egyptians, and potentially, even further back. In practice though, these, ancient cook books were just very simple hieroglyphic recipes for preparing food.
In fact, the oldest recipe discovered so far, according to experts are some stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, we have a couple of recipe books which were published in the 1300s : a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian curry that is familiar to us all today, but rather accounts of the types of food prepared by the cooks of the nobility of the period. Over the next few hundred years, the powerful families of Wesstern Europe competed to lay on the most exotic banquets, and as a result the best cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. The introduction of the TV brought us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Caviar Cheesecake recipe.
