Baked Vanilla Cheesecake Recipe

Ingredients


PASTRY

1 2/3 cup all-purpose flour
1 each pinch of salt
1/2 cup butter, cut in small pieces
1 tbsp butter, (add to above)
2 tbsp sugar
1 each egg
4 tbsp ice water

FILLING

1 1/2 lb cream cheese
1/4 cup oil
1 1/4 cup sugar
3 each eggs, separated
1/4 cup cornstarch
5 each drops vanilla extract
1/2 cup milk


Directions

Sift flour and salt into a large bowl. Using a pastry blender or 2
knives,cut in butter until evenly distributed and mixture resembles
breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice
water to make a dough. Press into a ball and wrap in foil or plastic
wrap. Refrigerate for 30 minutes.
Preheat oven to 350f. On a floured surface, roll out dough to fit a
10-in flan tin with a removable bottom. Place dough in tin without
stretching.
** FILLING **
Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and
milk in alarge bowl until smooth. Beat egg whites until stiff; fold
into cream cheese mixture. Pour into pastry shell. Bake 50 to 60
minutes or until a wooden pick inserted in center comes out clean.
Turn off oven. Let cheesecake cool in oven with door open slightly.
Remove cooled cheesecake from tin and serve.


Servings: 8 servings

 

 

Baked Vanilla Cheesecake Recipe brought to you by Recipe Ideas


Categories: Cheesecake; Dessert


The History of Recipes

It is quite possible to trace the history of transcribed cooking instructions way back into the far past, in fact as far back as ancient Egypt, and potentially, even further back. Having said that, generally, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.

Interestingly, the most ancient recipe discovered so far, according to food historians is a collection of tablets in ancient 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 drinkers feel `exhilarated, wonderful and blissful`.

Progressing into The time of the romans around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient Romans were skilled in the use of a good variety of herbs and spices, including some familiar names for example bay, mint and parsley.

Moving on, we have some interesting books which appeared in the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian food that is served today, but instead accounts of the types of food prepared by the cooks of the rich and powerful.

Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. These new foods and spices caused an increase in publications on food, the majority of which are kept safe in private libraries.

By the advent of the 1900s, cooking books are greatly in demand mostly as a result of higher levels of literacy, people having increased leisure time and having more money to spend.

The arrival of television gave us celebrity chefs and the accompanying recipe books.

And that pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on this site.

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We hope you enjoy this Baked Vanilla Cheesecake recipe.

 


Baked Vanilla Cheesecake Recipe, one of many tasty recipes brought to you by Recipes Ideas




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