S Viemeister
Cheesecake Supreme Better Homes and Gardens Cookbook from the 1960s
Steaming But What 827I bought the cheapest steamer I could find (£18 in Argos) to see if I would use it...
Crust: 1 cup all-purpose flour 1-2 cup sugar 1 teaspoon grated lemon peel 1-2 cup butter 1 slightly beaten egg yolk 1-4 teaspoon vanilla extract
Filling: 5 8-ounce packages cream cheese (Philadelphia) 1-4 teaspoon vanilla extract 3-4 teaspoon grated lemon peel 1-3-4 cups sugar 3 tablespoons all-purpose flour 1-4 teaspoon salt 4-5 eggs (1 cup) 2 egg yolks 1-4 cup heavy cream (is this double cream?)
Salt in butterMcGee says: "Frying with Butter: Butter is sometimes used for frying and sauteing. It has the advantage that its largely saturated fats are resistant...
Make crust: combine first three ingredients. Cut in butter till misture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1-3 of the dough onto the bottom of a 9" springgorm pan (sides removed). Bake in 400¡ hot oven about 8 minutes or till golden. Cool. Attach sides to bottom and pat remaining crust mixture on sides to height of 1-3-4". Make filling: Let cream cheese stand at room temperature for 1 to 1-1-2 hours. Beat creamy. Add vanilla and lemon peel. Mix the next 3 ingredients, and gradually add to the cheese mixture. Add eggs and egg yolks, one at a time, beating after each just to blend. Gently stir in the cream. Turn into the crust-lined pan. Bake at 450¡ for 12 minutes, reduce heat to 300¡ and continue baking 55 minutes. Remove from oven and cool. Loosen the sides with a spatula after 30 minutes. Remove the pan sidfes after 1 hour. Allow to cool 2 hours longer. You may glaze with a berry or pineapple glaze, if you like. I never did.
