On Wed 28 May 2008 06:01:30p, Janet Wilder told us...

> 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"
> - - - - - - - - - - - - - - - - - -


Janet, I've made this one from Keebler and it's very good, but not the dry
type I'm looking for. The Keebler recipe is very reliable and does produce
a very tasty cheesecake.



--
Wayne Boatwright
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Wednesday, 05(V)/28(XXVIII)/08(MMVIII)
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You own a dog, but you can only feed a cat.
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