Post by JJ Judkins on Mar 12, 2009 20:09:07 GMT -6
* Exported from MasterCook *
The Ultimate Cheesecake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecake Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
2 1/2 cups graham cracker crumbs1/2 cup butter -- melted
1/2 cup sugar
FILLING:
5 pkgs. cream cheese -- (8 oz. each) softened
1 3/4 cups sugar
3 Tbs. flour
2 tsp. grated lemon peel
1 1/2 tsp. grated orange peel
1/4 tsp. vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream
TOPPING:
3/4 cup sour cream
1 ripe mango
1/4 cup sugar
1 pkg. frozen raspberries in light syrup -- (10 oz.) thawed
2 Tbs. cornstarch
1 kiwifruit -- pared and sliced
1/4 cup fresh raspberries
1. Heat oven to 375. Make crust: In bowl, with fork, toss crumbs with
butter and sugar until moistened. Transfer to 9-inch springform pan.
Evenly press onto bottom and sides of pan. Bake until golden, about 5
minutes. Cool.
2. Heat oven to 450. Make filling: In large bowl of electric mixer,
at high speed, beat cream cheese with sugar, flour, grated lemon and
orange peels and vanilla until blended. At medium speed, beat in eggs
and egg yolks, one at a time, scraping bowl occasionally. Beat in
heavy cream. Pour mixture into prepared pan. Bake 10 minutes. Lower
temperature to 300. Bake 1 hour and 10 minutes. (Filling mixture
will be loose, but will set upon standing.) Cool cake on wire rack 2
hours. With spatula, spread sour cream over top of cake within
1/2-inch of edge; refrigerate 3 hours or overnight.
3. Pare mango; slice flesh from pit. Cut enough slices into small
triangles to make 1/4 cup. Place remainder in food processor; add
sugar. Process until pureed; pour into small bowl. In clean food
processor, puree raspberries with their syrup; pour through sieve
placed over medium saucepan. Stir in cornstarch. Bring to boiling,
stirring; simmer 1 minute, or until sauce is thickened and clear.
Pour into small bowl. Cover; refrigerate until cold.
4. Remove cake from pan; place on serving dish. Spoon mango and
raspberry sauces over top of cake; garnish with reserved mango,
kiwi-fruit slices and fresh raspberries. Pass remaining fruit sauces.
12 servings.
-McCall's, November 1991
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 7218 Calories; 498g Fat (61.1% calories from fat); 134g
Protein; 580g Carbohydrate; 3g Dietary Fiber; 2916mg Cholesterol; 3914mg Sodium. Exchanges: 2
Grain(Starch); 17 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 89 1/2 Fat; 33 1/2 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
The Ultimate Cheesecake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecake Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
2 1/2 cups graham cracker crumbs1/2 cup butter -- melted
1/2 cup sugar
FILLING:
5 pkgs. cream cheese -- (8 oz. each) softened
1 3/4 cups sugar
3 Tbs. flour
2 tsp. grated lemon peel
1 1/2 tsp. grated orange peel
1/4 tsp. vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream
TOPPING:
3/4 cup sour cream
1 ripe mango
1/4 cup sugar
1 pkg. frozen raspberries in light syrup -- (10 oz.) thawed
2 Tbs. cornstarch
1 kiwifruit -- pared and sliced
1/4 cup fresh raspberries
1. Heat oven to 375. Make crust: In bowl, with fork, toss crumbs with
butter and sugar until moistened. Transfer to 9-inch springform pan.
Evenly press onto bottom and sides of pan. Bake until golden, about 5
minutes. Cool.
2. Heat oven to 450. Make filling: In large bowl of electric mixer,
at high speed, beat cream cheese with sugar, flour, grated lemon and
orange peels and vanilla until blended. At medium speed, beat in eggs
and egg yolks, one at a time, scraping bowl occasionally. Beat in
heavy cream. Pour mixture into prepared pan. Bake 10 minutes. Lower
temperature to 300. Bake 1 hour and 10 minutes. (Filling mixture
will be loose, but will set upon standing.) Cool cake on wire rack 2
hours. With spatula, spread sour cream over top of cake within
1/2-inch of edge; refrigerate 3 hours or overnight.
3. Pare mango; slice flesh from pit. Cut enough slices into small
triangles to make 1/4 cup. Place remainder in food processor; add
sugar. Process until pureed; pour into small bowl. In clean food
processor, puree raspberries with their syrup; pour through sieve
placed over medium saucepan. Stir in cornstarch. Bring to boiling,
stirring; simmer 1 minute, or until sauce is thickened and clear.
Pour into small bowl. Cover; refrigerate until cold.
4. Remove cake from pan; place on serving dish. Spoon mango and
raspberry sauces over top of cake; garnish with reserved mango,
kiwi-fruit slices and fresh raspberries. Pass remaining fruit sauces.
12 servings.
-McCall's, November 1991
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 7218 Calories; 498g Fat (61.1% calories from fat); 134g
Protein; 580g Carbohydrate; 3g Dietary Fiber; 2916mg Cholesterol; 3914mg Sodium. Exchanges: 2
Grain(Starch); 17 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 89 1/2 Fat; 33 1/2 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0