Eula's Three Layer Cheesecake Recipe
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 This recipe for Eula's Three Layer Cheesecake, by Eula Loftin, is from Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Eula Loftin
Added: Tuesday, November 25, 2008
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Category: |
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Ingredients: |
Ingredients: Layer 1 Chiffon Cake
1 ¾ cups sifted cake flour
1 cup superfine granulated sugar
¾ tsp baking soda
2 large eggs separated
½ cup superfine sugar
1/3 cup walnut oil
1 cup buttermilk
1 tsp vanilla
Layer 2 Cheesecake filling
24 oz cream cheese
8 oz mascarpone cheese
1 2/3 cup sugar
4 jumbo eggs - room temperature
2 tsp vanilla extract
Strawberries and glaze
1 quart medium sized strawberries
1 jar red raspberry jelly
1 tbsp cornstarch
¼ cup grand marnier
¼ cup water
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Directions: |
Directions:Layer 1 – Chiffon Cake
Sift the flour with 1 cup of the sugar, the baking soda, and salt. Set aside.
Beat the egg whites until foamy, gradually beat in the remaining ½ cup sugar and beat until meringue is stiff and glossy.
Combine the walnut oil and ½ cup buttermilk; beat this into the flour mixture.
Add the remaining buttermilk, egg yolks and vanilla.
Fold meringue. Turn ½ of the batter into 10 or 11 inch spring form pan.
Bake at 350 degrees for 30 to 35 minutes.
Layer 2 – Cheesecake Filling
Beat cream cheese and mascarpone until light and fluffy. Gradually beat in sugar; add eggs one at a time, beating until just addition.
Pour over baked chiffon cake layer.
Bake in water bath. Place spring form pan on a sheet of aluminum foil, large enough to go up the sides of the pan.
Place in a larger pan; add hot water.
Bake at 350 degrees for approximately 1 hour and 15 minutes or until center is firm.
Layer 3 – Strawberries and Glaze
Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, grand marnier and water.
Cook over medium heat until thickened and clear.
Cool to lukewarm.
Spoon glaze over strawberries.
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