>On Sun, 22 Jan 2006 06:57:52 GMT, "Jen" >
>rummaged among random neurons and opined:
>
>>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.


This is our all-time favorite...

Regards,
Tracy R.


Montana's Mom's Dynamite Cheesecake

----CRUST----
16 each graham crackers; crushed
4 tablespoons butter
1 tablespoon honey
1 tablespoon flour
----FILLING----
16 ounces cream cheese
1/3 cup sugar
4 large eggs
1 teaspoon vanilla
1 large lemon, juice and grated rind; yellow part only
----TOPPING----
1 pint sour cream
1/2 cup sugar
1 teaspoon vanilla

Crust: Mush up with fingers and press firmly into bottom of springform
pan.

Filling: Blend until smooth and creamy. Pour on top of crust and bake
for 25 minutes (or until set) at 375 degrees. Cool.

Topping: Blend. Pour on top of cooled filling and bake at 375 degrees
for 5 to 8 minutes.

A MUST: Cheesecake must set in refrigerator for at least 12 hours
before it will be firm enough to slice well. If you get impatient and
cut it before it's completely set, the top will be runny.

BTW, this is the *best* cheesecake in the world, bar none!

Tracy's Notes: Ms. Katzen does not lie. This is the absolute best.

Source: _The Moosewood Cookbook_ by Mollie Katzen