On Wed 28 May 2008 10:42:03a, Serene told us...

> Wayne Boatwright wrote:
>> I have lots of nice cheesecake recipes that produce creamy firm
>> cheesecakes, but I'm lookinig for a cheesecake from "out of the past".
>> My mother loved 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 cheeses 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?
>>
>
> Here's my mom's recipe, which she took the trouble to type out,
> which I think was awesome of her since she doesn't type:
>
> [Joan Vannoy's]
> Foolproof Cheese Cake:
>
> Cookie Crust:
> Cream 2/3 cup sugar and 2/3 cup butter or margarine
> mix in one egg and 1¾ cup flour
> using a spatula coat the bottom and ¾ up the sides of
> a springform pan
> bake 5minutes at 425°
>
> Filling:
> Cream 3 (I use four because I like a solid cake) 8oz.
> packages of softened cream cheese with 3/4 cup sugar
> add 1 tsp. vanilla and 3 eggs (one at a time)
> mix in 2 Tbs milk and 2 Tbs flour
>
> Pour in baked crust and bake 10 minutes at 425°
> Turn oven down to 250°, bake 30 minutes
> Cool down, then cover with Comstock blueberry or
> cherry pie filling
>
>
> Serene
>

Serene, thank you *so* much, and please thank your mother for me, too. I
am happy to have it and looking forward to trying it. I suspect it may be
the flour that gives it the texture I'm looking for.

I appreciate this!

--
Wayne Boatwright
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Wednesday, 05(V)/28(XXVIII)/08(MMVIII)
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Cat Game #10: Hide and go puke.
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