bruce@bnr-vpa.UUCP (Bruce Townsend) (02/21/85)
Here is a recipe for a great tasting cheesecake, but I need some help!
I have never managed to make it yet without it falling. I have tried
extending the cooking time, lowering the oven temperature gradually
instead of turning it off all at once, I *never* open the oven door,
I walk around on tiptoes, and it still falls!
It does raise to a good height, but it falls as it cools. I have tried
many times, and it tastes *great*, and looks good, but it would be better
if it didn't fall. What am I doing wrong? Please post or mail suggestions.
I will try them out (at least as many as I can), and summarize the results
to the net. Thanks... and now for the recipe --
Strawberry Cheesecake
Crust-
2 cups crushed graham wafers
1/2 tsp. cinnamon
1/3 cup sugar
1/2 cup melted butter
Mix dry ingredients, add butter. Press into bottom and sides of
a 10" circular spring form cake pan. Store in freezer.
Filling-
1 lb. cream cheese
1 cup sugar
6 egg yolks
1 tsp vanilla extract
1/2 tsp almond extract
6 egg whites
The cheese and eggs should be at room temperature.
Blend sugar into cream cheese with beater. Blend in yolks one
by one. Add vanilla and almond extract. Wash beater well.
In a separate large bowl, beat egg whites until just stiff.
Fold mixture into egg whites gently. Pour into crust. Bake at
325 degrees (F) for 1 hr, turn off the heat, let it cool in
the oven overnight, put in 'fridge. *Do NOT open oven door while
cooking or cooling.*
Topping (Strawberry) -
1 1/2 cups strawberry juice (from frozen strawberries; strained)
1/4 cup sugar (or to taste)
2 1/2 - 3 tbsp. cornstarch, mixed with water.
1 - 2 pints fresh strawberries, trimmed
Boil juice and sugar, and add cornstarch. Simmer until clear.
Place fresh berries on top of cheesecake. Cool sauce until warm,
and pour over the berries. Refridgerate.
The cake actually tastes *better* the second day. The same recipe has
also been used with peach and blueberry toppings, but the fruit should be
fresh.
Thanks for any Ideas -
--
-Bruce Townsend
Voice Processing Applications,
Bell Northern Research,
Ottawa, Ontario.
Mail path: {utzoo, utcs, bnr-di, bnr-mtl}!bnr-vpa!brucenemo@rochester.UUCP (Wolfe) (02/25/85)
Sorry, no help on keeping cheesecakes, etc. from falling. I've given up here, so at least my spirits don't fall at the same time. The real reason I'm writing is to suggest a truly excellent alternative topping for cheesecakes : cranberries. For those of us who prefer less sweet foods, or just like more contrast, the tart cranberries offset the sweet, smooth creaminess of the cheesecake. Nemo
slack@wxlvax.UUCP (Tom Slack) (02/26/85)
An interesting thing that I discovered about cheesecake. with almost all the recipes you can subsitute 1/2 the cream cheese with either fresh limburgher or brie that is too strong to eat say with strawberies plain. The reason I put it this way, is that one generally can get fresh brie (or camembert for that matter) but they always ripen limburgher (ugh!?). If you can get a source of fresh limburgher then it is really better for this. However, I discovered it when I had some brie that had set too long and my wife and kids wouldn't touch it. The results can be quite fantastic. Tom Slack
dd@unm-cvax.UUCP (03/10/85)
Also try lemon yogurt! don doerner ...seismo!cmcl2!lanl!unmvax!dd