"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Eula's Three Layer Cheesecake Recipe

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This recipe for Eula's Three Layer Cheesecake, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eula Loftin
Added: Tuesday, November 25, 2008


Layer 1 Chiffon Cake

1 cups sifted cake flour
1 cup superfine granulated sugar
tsp baking soda
2 large eggs separated
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
cup grand marnier
cup water

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 cup sugar and beat until meringue is stiff and glossy.
Combine the walnut oil and cup buttermilk; beat this into the flour mixture.
Add the remaining buttermilk, egg yolks and vanilla.
Fold meringue. Turn 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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