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| Home -> [Cakes, Cheese, Cheese & Eggs, Cheesecakes, Dairy, Desserts] -> [Katish's cheesecake Recipe] |
Katish's cheesecake
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Cakes, Cheese, Cheese & Eggs, Cheesecakes, Dairy, Desserts |
Rating: |
0 |
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Ingredients:
| | Crust: | | 1 1/2
| tbsp | Unsalted butter, cut in bits | | | Filling: | | 2
| tbsp | Sugar | | 2
| tbsp | Flour | | 3
| | Lg Eggs, separated | | | Thin slices of lemon for gar | | 18
| | Sl Zwieback, crushed fine | | 1 1/2
| tbsp | Sugar | | 1
| cup | Plus | | 2
| lbs | Cream cheese, softened | | 1
| | Vanilla bean, minced | | 1
| cup | Sour cream |
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Procedures:
| 1 | In a bowl, stir together the zwieback, butter, and sugar until the mixture is combined well and press the mixture into the bottom of a 9-inch springform pan. | | 2 | In a large bowl with an electric mixer, cream together the sugar and cream cheese until the mixture is light and fluffy. | | 3 | Add the flour, salt, vanilla bean, and egg yolks, beaten lightly, and combine the mixture well. | | 4 | Stir in the sour cream. | | 5 | In a bowl, beat the egg whites until they just hold stiff peaks and fold them into the cream cheese mixture gently but thoroughly. | | 6 | Pour the filling into the pan and run a rubber spatula through the filling in a circle about one inch from the rim to help the cake rise evenly. | | 7 | Bake the cake in the middle of a preheated 350f oven for 60 minutes, turn off and let the cake stand in the oven for 30 minutes. | | 8 | Let the cake cool completely or until it is set, in the pan on a rack. | | 9 | Chill the cake covered, overnight. | | 10 | Remove the cake from the pan and garnish it with lemon slices. | | 11 | A 1945 gourmet mag. favorite |
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