reid@decwrl.UUCP (10/17/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CHEESECAKE-5 D "23 May 86" 1986 .RZ "RS CHEESECAKE" "A moist cheesecake with a wonderful crust" A college friend gave me this recipe, oh so many moons ago. It comes from his parents, and may have roots in Belgium. It is very different from the typical New-York-style dry cheesecake. .IH "Serves 6\-8" .SH CRUST .IG "2 cups" "rolled oats" "150 g" (oatmeal, but do not use instant oatmeal or steel-cut oats). .IG "2/3 cup" "brown sugar" "125 g" .IG "\(12 cup" "unsalted butter" "125 g" (at room temperature) .SH FILLING .IG "11 oz" "cream cheese" "300 g" (at room temperature) .IG "\(34 cup" "small-curd cottage cheese" "175 g" .IG "3" "eggs" .IG "1 tsp" "vanilla extract" "5 ml" .PH .SK 1 Preheat oven to .TE 350 175 . .SK 2 Mix crust ingredients with your hands until well blended. Put the mixture in a .AB "9-inch" "22-cm" springform pan, and form a crust, pushing it about .AB "1\(12 inches" "3\-4 cm" up the sides of the pan. .SK 3 Bake the crust about 10 minutes at .TE 350 175 and let it cool. .SK 4 Beat (or mix) the filling ingredients, at very high speed, for seven minutes. The mixture must be very smooth. .SK 5 Put the filling in the baked crust. You may want to re-form the crust slightly first. .SK 6 Bake for 35\-40 minutes at .TE 350 175 . The cheesecake is done when the filling is firm, but not dark (burned) on top. Let it cool, then chill it. .SH RATING .I Difficulty: easy. .I Time: 20 minutes preparation, 40 minutes baking. .I Precision: measure carefully. .WR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum