Dave Smith wrote:
> 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.
>>
>
> I used the recipe that came on the Philadelphia Cream Cheese package. It was
> pretty good.
>

I've used the one on the Keebler graham cracker crumb package with a few
moderations for sugar and fat content. It always makes a good cheese
cake. You can go for the full-fat cream cheese and sour cream and normal
eggs. 2 eggs replace 1/2 cup of Egg Beaters. We have to watch
cholesterol and carbohydrates here. Mexican vanilla gives it a real nice
kick.


* Exported from MasterCook *

New York Cheese Cake

Recipe By :Janet Wilder
Serving Size : 12 Preparation Time :0:00
Categories : cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups graham cracker crumbs
1/2 cup butter -- melted (unsalted)
1 cup Splenda -- divided
2 lb Neufchatel cheese -- room temp
1/2 cup Egg Beaters® 99% egg substitute
1 tsp vanilla
2 tbsps corn starch
1 cup low-fat sour cream

Preheat oven to 450 degrees F. In a bowl, place cracker crumbs,
margarine and 2 tablespoons Splenda; blend well. Reserve 2 tablespoons
for garnish. Press remaining mixture onto bottom and sides of a
greased 9 inch springform pan. Chill in freezer or fridge while making
filling.

In a mixer bowl, beat cream cheese and remaining Splenda until smooth
and light. Beat in eggs (or Egg Beaters), vanilla and corn starch, just
until blended. Stir in sour cream. Pour mixture into springform pan
and bake for 10 minutes. Reduce temperature to 200 degrees F and bake
for 45 minutes. Turn off oven; allow to cool with the door opened
slightly for 3 hours.

Remove sides from pan; sprinkle with reserved crumb mixture and chill.


Source:
"modified from Keebler crumb box"
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--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life