On Sun 22 Jan 2006 01:12:27a, Thus Spake Zarathustra, or was it Jen?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 8.19...
>> On Sat 21 Jan 2006 11:57:52p, Thus Spake Zarathustra, or was it Jen?
>>
>>> All this talk about cheesecakes is making me hungry for them. Anyone
>>> want to share their favourite recipes? I've only ever made uncooked
>>> ones, (many different types and flavours, and very yummy), and I only
>>> have one recipe for a very plain baked one. A local cafe here does a
>>> wonderful baked caramel and macadamia nut cheesecake that I'd kill for.
>>>
>>> Jen
>>
>> Personally, I prefer plainer cheesecakes myself, although I love them
>> served with fruit toppings or alongside.
>>
>> The recipe that Dee Randall posted in the other thread about cheesecake
>> sounds quite good. The one below is one of my favorites.
>
>
> I didn't see her cheesecake recipe! I'll keep a copy of this one though,
> thanks.
>
> Jen

You're welcome. Following is essentially what Dee posted. I had copied
it.


* Exported from MasterCook *

Dee Randall's Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces cream cheese -- softened
1 cup whole milk ricotta cheese
1/2 cup sour cream
1 cups sugar
1/3 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks

Preheat oven to 400 degrees F.

Wrap the exterior of an 8-inch springform pan with heavy-duty aluminum
foil. Generously butter the bottom and sides of the pan. Add graham
cracker crumbs and shake to even coat pan surfaces. Dump excess crumbs.
Set aside. In a shallow roasting pan big enough to fit the cake pan, pour
about 1-inch of water and place it on the center rack of the oven to
preheat.

In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour
cream and sugar substitute on low speed for about 1 minute until well
blended.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon
juice, eggs, and egg yolks until blended.

Turn the mixer on low speed, and slowly pour the egg mixture into the cream
cheese mixture. Beat just until blended and then turn off; be careful not
to over-whip.

Pour batter into the greased springform pan. Place pan into the heated
water bath. Bake for 15 minutes, and then lower the oven temperature to 275
degrees F. Continue baking for 1 1/2 hours, or until top is light golden
brown and cake is pulling away from the sides of the pan. Turn the oven off
when finished cooking and leave the cake in the oven to cool for 3 more
hours. (This will keep the cake nice and tall.) Then remove cake and
refrigerate before serving. Serve chilled.

--
Wayne Boatwright տլ
________________________________________

Okay, okay, I take it back! UnScrew you!