This next recepie will be the greatest cheese cake you tasted.try it
and let me know: http://cheesecake.athost.net

On 4 Jul 2006 06:26:07 -0700, wrote:

>This next recepie will be the greatest cheese cake you tasted.try it
>and let me know:

I need to know the following


>2 1/4 spoons cracker drops
or was it goose drops?
>stuffing:
Odd label
>1 package of cheese, at 25C
cheddar, cottage, cream?
>1 spoons of brown sugar
the size of the spoons is important.
>7 white cheese
Monterey, mozzarella, Swiss
>cover:
>2 spoons sweet cheese
sweet?
>4 teaspoon vanilla
extract? whole beans, chopped?
strawberry Sauce:
>3 spoons of sugar
size of spoon is critical in this instance
>2 cup of corn
nibblets, or creamed?
>1 tablespoon walnut
shell, pieces, extract, oil
>2 cup vanilla
vanilla what?

>Make the stuffing: In a large bowl, beat together the cream cheese and granulated sugar. Beat in the eggs, 1 at a time, and then beat in the vanilla.
Unfortunately, you did not include the quantity of eggs to add...just
one at a time.


Try this recipe....it will work better.


@@@@@ Now You're Cooking! Export Format

NY Cheesecake

desserts, My Specialty

----CRUST----
1 cup flour
1/4 cup sugar
1 teaspoon lemon, grated
1/2 teaspoon vanilla
1 egg yolk
1/4 cup butter
1 tablespoon water
----FILLING----
40 oz cream cheese
1 3/4 cup sugar
3 tablespoon flour
2 teaspoon lemon, grated
1 1/2 teaspoon orange, grated
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
----GLAZE----
2 tablespoon sugar
4 teaspoon cornstarch
16 oz pineapple, undrained
2 tablespoon lemon juice
2 drop yellow food coloring

Preheat oven to 400F.

Combine crust ingredients in food processor and process until fine
crumb. Press into bottom and up sides of 9" springform pan. Bake for
10 minutes or until golden brown. Remove from oven. Increase oven
temperature to 500F.

Combine filling ingredients and blend until smooth. Fill prepared pan
and return to oven for 10 minutes.

Reduce oven temperature to 250F. and continue baking for 60 minutes.
Remove from oven and cool to room temperature. Chill until serving,
but remove and return to room temperature before serving.

Glaze: Combine all ingredients and cook at medium temperature until
thickened. Serve with cheesecake.

Note: Any pie filling could be used directly from can....i.e.
peaches, cherries, apple, blueberry.

Yield: 16 servings


** Exported from Now You're Cooking! v5.73 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

On Tue, 04 Jul 2006 13:58:06 GMT, Ward Abbott > wrote:

>Try this recipe....it will work better.
>
>
>@@@@@ Now You're Cooking! Export Format
>
>NY Cheesecake
>
>desserts, My Specialty
>
> ----CRUST----
>1 cup flour....

New York cheesecake with a pastry crust? No way.

-- Larry

On Tue, 04 Jul 2006 12:39:49 -0400, pltrgyst
> wrote:

>New York cheesecake with a pastry crust? No way.

Like I said before..................



The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

On 4 Jul 2006 18:59:23 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:


>>
>> New York cheesecake with a pastry crust? No way.
>>
>> -- Larry
>
>Lindy's Cheesecake *always* had a pastry crust. It was one of the things it
>was noted for. If I'm not mistaken, *that* was New York Cheesecake!

You are correct Wayne. Lindy's cheesecake WAS the definitive New
York cheesecake and it HAD a pastry crust.

Oh pshaw, on Tue 04 Jul 2006 11:41:00a, Ward Abbott meant to say...

> On 4 Jul 2006 18:59:23 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>
>>>
>>> New York cheesecake with a pastry crust? No way.
>>>
>>> -- Larry
>>
>>Lindy's Cheesecake *always* had a pastry crust. It was one of the
>>things it was noted for. If I'm not mistaken, *that* was New York
>>Cheesecake!
>
> You are correct Wayne. Lindy's cheesecake WAS the definitive New
> York cheesecake and it HAD a pastry crust.

Thanks for the confirmation, Ward.

--
Wayne Boatwright @¿@¬
_____________________

wrote:
> This next recepie will be the greatest cheese cake you tasted.try it
> and let me know: http://cheesecake.athost.net

Do you bake it in an oven or a kiln? 380 degrees C is 716 degrees F.