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
Academics have traced the existance of recipes way back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. In practice though, mostly, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a series of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into Roman times 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius also tells us how the Roman cooks were skilled in the use of many different herbs, including a few that are still present in modern kitchens such as basil, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, including spices such as basil and rosemary. The introduction of these new foods and spices created an outbreak in recipe manuscripts, many of which are now in private collections. Over the succeeding few hundred years, the rich and powerful families of Europe tried to serve up the most exotic meals, and because of this chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, verifying, and recording the recipes that were being prepared for the better households. The TV revolution brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Baked Vanilla Cheesecake recipe.
