Ingredients
CRUST
16 graham crackers
1/2 stick butter, softened
1 tbsp sugar
FILLING
5 package 8oz cream cheese, softened
1 3/4 cup sugar
3 tbsp all-purpose flour
1 tsp grated lemon peel
1/4 tsp salt
1/4 tsp vanilla
5 large eggs
2 large egg yolks
1/4 cup sour cream
STRAWBERRY GLAZE
2 pt strawberries
1 cup water
1/2 cup sugar
1 1/2 tbsp cornstarch
3 drop red food coloring
Directions
Crust: Add all ingredients into food processor. Blend well. Put in 10"
springform pan. Press evenly on bottom and 1/2 up the sides.
Filling: Beat cream cheese in large mixing bowl with electric mixer on
medium speed until smooth and fluffy, stopping to scrape down sides
of bowl occasionally. Gradually add sugar, flour, lemon peel, salt
and vanilla, beating constantly. Add eggs and yolks one at a time,
beating well after each addition. Scrape down sides once or twice.
Mix in sour cream; the mixture will be thin. Pour into crust lined
pan.
Place on baking sheet. Bake at 500 degree oven for 8 minutes or until
top is golden. Reduce temperature to 200 degrees and continue to bake
for 1 hour or until center jiggles slightly. Remove to wire rack and
cool in draft-free place at room temperature for 3 hours or overnight.
Remove sides of springform. Make desired glaze and spread evenly over
top of cheescake as directed. Refrigerate until serving.
Strawberry Glaze: Slice 1 cup of the berries and place in a medium
sized saucepan with the water. Bring to a boil over moderate heat and
cook for 2 minutes. Push berries with spoon through a strainer placed
over small bowl; scrape bottom of strainer to remove all pulp. Return
berries to saucepan and stir sugar and cornstarch. Bring to a boil
over moderate heat, stirring constantly, until mixture thickens. Stir
in food coloring. Cool to lukewarm.
Slice remaining berries in half and arrange in concentric circles
over top of cake. Spoon warm glaze over berries, letting some of the
glaze drip down the sides of the cake. Refrigerate until set, about 1
hour. Submitted By PGL@IGLOU.COM (DON THOMAS) On 27 FEB 1995
052843 -0700
Servings: 1 cake
Classic Ny Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
Academics have proved the existence of recipes far back into distant history, in truth as far into history as the early Egyptians, and maybe even further. Interesting though that is, in the main part, these ancient recipes were just simple pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to academics is a collection of stone tablets in Sumerian which recount 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 tried it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius wrote a few documents which described recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Aspicius also recounts how the Romans were skilled in the use of many spices and herbs, including a few you will know like bay, mint and parsley. Over the next few centuries, the powerful and wealthy tried to serve up the best banquets, and as a result chefs and their recipe collections were at a premium. However, it wasn`t until the nineteenth century that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. The introduction of television gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Classic Ny Cheesecake recipe.
