Ingredients
1 della masia
Directions
1 c chocolate wafer or graham cracker crumbs 2 T sugar 3 T melted
butter = or margarine 19 oz cream cheese, softened 1 c sugar 1/4 t
vanilla 3 ea eg= gs 1/2 c seedless raspberry jam 2-4 T raspberry
liquer Heat oven to 350. = Mix crumbs, 2 T. sugar and the butter
together. Press into bottom of 9"= springform pan. Bake 10 minutes;
cool. Heat oven to 300. Beat cream ch= eese in large mixer bowl. Add
l c. sugar gradually, beating until fluffy.= Add vanilla, jam, and
liquer. Beat in eggs 1 at a time. Pour over cru= mb mixture. Bake
until center is firm, about l hour. Cool to room temper= ature.
Refrigerate at least 3 hours but no longer than 10 days. Loosen =
eractive personal service 04/04/92 12:42 PM FOOD AND WINE C= LUB
TOPIC: DESSERTS & SWEETS TIME:
04/03 10:29 AM TO: LARRY GRE= ENE (JJGD25B) FROM: JUDY
VOCELKA (NFXS18B) SUBJECT: CHEESECAKE =
~ - - - - - - - - - - - - - - - - - =
Recipe By : =
From: owner-Mc-Recipe@austin.Sierra.Co
Servings: 12 servings
Chambord Cheesecake Txbg93a Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Pork
The History of Recipes
It is quite possible to follow the history of recipes way back into antiquity, in truth as far back into recorded history as early Egypt, and potentially, even further back. Interesting though that is, mostly, these old cookbooks were just very basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe found, according to experts is a collection of tablets in ancient 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 drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few documents which described recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius also informs us how the Romans were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs such as bay, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from the Middle-East, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas created an eruption in manuscripts on cooking, some of which still exist in academic collections. For the centuries that followed, the rich and powerful families of Europe tried to serve the most extravagent meals, and as a result the best chefs and their recipes became highly prized. However, it wasn`t until the 19th century that cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, testing, and publishing recipes for their fellow cooks to enjoy. The introduction of the TV brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Chambord Cheesecake Txbg93a recipe.
