On Fri 16 Dec 2005 02:12:17p, Thus Spake Zarathustra, or was it Damsel in dis Dress?
Carol, this cheesecake is heavy and dense and slightly on the dry side. I
Sour Cream Topped Cheesecake
1 Crumb-crust Recipe, your preference (I like zweiback)
Filling: 5 Packages Cream Cheese (8-oz) softened 1 3-4 Cups Sugar 3 Tablespoons Cornstarch Finely grated zest of 1 orange Finely grated zest of 1 lemon 5 Large Eggs 2 Large Egg Yolks 1-2 Teaspoon Vanilla
Topping: 2 cups Sour cream 1-4 cup Powdered sugar 1-8 Teaspoon Salt
Allow all ingredients to warm to room temperature before beginning recipe. This is crucial. Preheat oven to 350 degrees F. Adjust rack to middle position in oven.
Butter deep 9-inch or 10-inch springform pan and press crumb-crust mixture firmly into bottom and at least halfway up the sides.
Thoroughly combine sugar and cornstarch. Combine sugar mixture with remaining filling ingredients, beating on low speed until smooth and thoroughly combined. Do not overbeat or incorporate too much air into mixture.
Pour batter into prepared crust. Bake in center of oven 1 hour, or until filling is firm and top appears dry. (You may test for doneness with a broomstraw or cake tester.) Remove cake from oven to a cooling rack and let rest 30 minutes. Do not turn oven off. Top of cake may crack, but it will be covered by the sour cream topping.
Gerri's Dead SpreadOK, many of you know that I have an, um, perhaps un-natural interest in ceremony luncheons -- we called...
Meanwhile, stir topping ingredients together gently but thoroughly. Spread over top of cake, return to oven, and bake 10 minutes or until topping is set.
Turn oven off, prop oven door open about 2-3 inches, and allow cake to remain in oven 30 minutes. Remove cake to cooling rack and allow to cool thoroughly before refrigerating. Refrigerate at least 24 hours before serving.
Note: You may vary the flavoring to suit personal taste. The citrus rinds may be omitted, doubling vanilla extract, or subsbreastuting a different extract. I often top the completed cake with various fruits, glazed over with warm, strained apricot jam.
Tonight's SoupI usually make this with chicken but I've got some frozen turkey thawing. I'm using all white meat turkey...
Any questions, let me know... Enjoy!
-- Wayne Boatwright *À*
A chicken in every pot is a *LOT* of chicken!
