Ingredients
CINNAMON CRUMB CRUST
1 1/2 cup graham cracker crumbs, about
1/4 cup sugar
1 tsp ground cinnamon
1 butter, melted
FILLING
2 eggs
1/2 cup sugar
16 oz cream cheese, softened
1 tsp vanilla
1 tsp grand marnier
SOUR CREAM TOPPING
2 cup sour cream
6 tbsp sugar
1 tsp vanilla
1 tsp grand marnier
Directions
Place crumbs in mixing bowl and add 1/4 cup sugar and cinnamon, then
stir in 1/3 cup butter. More butter, up to 3/4 cup, may be added if
needed. Butter an 8-inch springform pan on bottom and sides. Sprinkle
thin layer of crumbs on bottom of pan and press down with metal
1/4-cup measure. Pat crumbs on sides and press into position with
side of measuring cup. Work around sides with fingers to make crumbs
of even height. Any remaining crumbs may be added to bottom crust.
Bake crust at 350F 5 minutes.
To make filling, beat eggs until light, then add 1/2 cup sugar and
beat 5 minutes. Add cream cheese and 1 teaspoon each vanilla and
Grand Marnier and mix well. Turn into Crumb Crust and bake at 375F 20
minutes. Cool 15 minutes.
To make topping, blend sour cream, 6 tablespoons sugar and 1 teaspoon
each vanilla and Grand Marnier well, then pour over filling and bake
at 475F 5 minutes. Cool cake then chill overnight before serving.
Servings: 16 servings
Classic Cheesecake With Cinnamon Crumb Crust Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
Academics have proved the existance of recipes way back into ancient history, in truth as far as the Egyptians, and maybe further still. Interesting though that is, in the main part, these ancient records were just very simple hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to experts are a few tablets in the Sumerian language which show 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 anyone who tried it feel wonderful. During the time of the Roman Empire a man called Apicius compiled some documents which described recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into starters, main course and desserts, something that is very familiar to us today. He also informs us how the cooks of Roman times made use of many different aromatic flavours, including a few that will be familiar to modern chefs such as bay, rue and dill. As our culinary historical trip moves on a few more years we have two interesting cookery books from the 14th Century : a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the spicy food that appears on menues today, but instead recipes for the types of food prepared for the upper classes of those days. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the holy land, including coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an increase in cookery books, some of which are kept safe in private collections. The introduction of television brought us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Classic Cheesecake With Cinnamon Crumb Crust recipe.
