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
Transcribed cooking instructions as a concept can be traced back into antiquity, in fact as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these ancient recipes were just very simple pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. During the time of the Romans a man called Apicius assembled some documents showing how to cook the recipes cooked by wealthy Romans. He recounts how the meals were split into hors d`oeuvre, main meal and afters, something we still use today. Aspicius recounts how the cooks of Roman times were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern chefs like thyme, mint and parsley. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the East, including basil and rosemary. The introduction of these new herbs and spices prompted an explosion in manuscripts on cookery, most of which are kept safe in private collections. The arrival of TV brought us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Classic Ny Cheesecake recipe.
