"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cheesecake - Basic Recipe

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This recipe for Cheesecake - Basic, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 8, 2007


1 cups finely ground Graham crackers, vanilla wafers, or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt

4 8-ounce packages cream cheese, at room temperature
1 cup sugar
1 teaspoon vanilla
1 teaspoon lemon juice
4 eggs

For the crust, stir together crust ingredients and press onto bottom and 1-inch up side of buttered 9-inch spring form pan. Preheat oven to 325.

For the filling, use the lowest speed on the mixer. Beat the cream cheese smooth, no more than 30 seconds. Add the sugar in a stream, mixing no more than 30 seconds. Scrape down sides. Add vanilla, lemon juice and eggs, one at a time. Mix no more than 30 seconds each. Scrape down sides after each addition. Wrap aluminum foil around the bottom of the spring form pan so it comes up at least 1 inch on the sides. Pour the filling in pan over the crust. Place pan in a jellyroll or roasting pan and pour warm water into the pan to a depth of inch. Bake for about 60 minutes, or until lightly colored and firm except for the very center. Remove from the pan of hot water. Remove the foil and cool completely on a rack. Wrap in plastic or foil and refrigerate. Cut with dental floss and serve with raspberry coulis or your favorite sauce.




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