On Mon 26 May 2008 09:18:25p, Lynn from Fargo told us...

> On May 26, 9:33*pm, Wayne Boatwright >
> wrote:
>> I have lots of nice cheesecake recipes that produce creamy firm
cheesecake
>> s, but I'm lookinig for a cheesecake from "out of the past". *My mother
>> lov ed cheesecake and would order it at a long gone restaurant. *The
>> cheesecake was quite dry in texture, almost crumbly. *I've tried recipes
>> that use chees es other than cream cheese; e.g., ricotta, farmer's
cheese,
>> cottage cheese, etc., but haven't hit on the combination that creates
that
>> texture.
>>
>> Any ideas? *
>>
> ==================================
> Wayne, this is Betty Crocker edition 1968. I have made dozens of these
> for our synagogue brunches. It doesn't make a very tall cake, but it's
> defintely crumbly (at least when I make it). I bake it till the top
> cracks (Not de reguer) Also really good with Oreo crust or topped with
> fruit.
>
> "Company Cheesecake"
>
> 2 (8oz) packages cream cheese and one 3 oz. pkg
> (or just use two and a half 8 oz pkgs)
> 1 cup sugar
> 2 tsp finely grated lemon zest
> 1 tsp vanilla
> 3 eggs
> 1 cup sour cream and 2 or more tbs sugar (opt)
>
> regular graham cracker crust in 9 -10"springform pan - baked 10
> minutes @350
>
> Set oven temp at 300 Beat softened cream cheese in large mixer
> bowl. Add sugar gradually, beating untill mixture is fluffy. Add
> lemon zest and vanilla. Beat in eggs one at a time, Pour over crust.
> BAke until firm in the middle (or cracked) Refrigerate at least 3
> hours. If desired, mix sour cream and sugar for glaze and top cake
> before serving
>
> (Freezes well.) Thaw before serving
>
> Lynn in Fargo
> Cheapskate Cheesecake (only one and one fourth lbs of cream cheese!)
>

Oops, I wasn't paying attention! I see that it calls for a springform pan.
DUH!

--
Wayne Boatwright
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Monday, 05(V)/26(XXVI)/08(MMVIII)
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Today is: Memorial Day
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I've got Parkinson's disease. And he's
got mine.
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