CRUST
2 cup rolled oats (do not use instant oat, meal or steel-
2/3 cup brown sugar
1/2 cup butter, unsalted (at room temperatu, re)
FILLING
11 oz cream cheese (at room temperature)
3 eggs
3/4 cup cottage cheese, small-curd
1 tsp vanilla extract
Directions
Preheat oven to 350 degrees F. Mix crust ingredients with your hands
until well blended. Put the mixture in a 9-inch springform pan and
form a crust, pushing it about 1 1/2 inches up the sides of the pan.
Bake the crust about 10 minutes at 350 degrees F. and let it cool.
Beat (or mix) the filling ingredients, at very high speed, for seven
minutes. The mixture must be very smooth. Put the filling in the baked
crust. You may want to re-form the crust slightly first.
Bake for 35-40 minutes at 350 degrees F. The cheesecake is done when
the filling is firm, but not dark (burned) on top. Let it cool, then
chill it.
NOTES:
* A moist cheesecake with a wonderful crust -- A college friend gave
me this recipe, oh so many moons ago. It comes from his parents, and
may have roots in Belgium. It is very different from the typical
New-York-style dry cheesecake. Yield: Serves 6-8.
: Difficulty: easy.
: Time: 20 minutes preparation, 40 minutes baking.
: Precision: measure carefully.
: Alan M. Marcum
: Sun Microsystems, Mountain View, California
: sun!nescorna!marcum
: Copyright (C) 1986 USENET Community Trust
Servings: 6 servings
Cheesecake (Belgian) Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
Written recipes as an idea can be observed far back into ancient history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, mostly, these early cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to historians are some stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Much later, in Roman times a roman called Apicius created a collection of documents describing recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and desserts, a style of dining still practiced today. He also describes how the Romans made use of many different herbs, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Continuing our culinary historical journey, there were a couple of interesting recipe books published in the 14th Century - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of meals served to the rich and wealthy people of that time. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from Arab countries, such as parsley and basil. The introduction of these new foods and spices created a surge in manuscripts on cooking, most of which are now in private libraries. For the centuries that followed, the rich and powerful families of the West tried to serve up the most exotic banquets, and as a consequence, cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, verifying, and writing down the recipes of their peers. By the time we get to the 20th century, cookery books were increasing in popularity mostly due to more people being able to read, people having more free time and a general increase in wealth. The introduction of the TV gave us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Cheesecake (Belgian) recipe.
