"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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New York Cheesecake Recipe

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This recipe for New York Cheesecake, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Gen
Added: Tuesday, April 21, 2009
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
1 c. fine dry bread crumbs
2 T. sugar
1/4 tsp. cinnamon
3 T. butter, melted
FILLING:
2 pkg. (8oz. each) cream cheese, room temperature
1/2 c. sugar
1 tsp. grated lemon rind
1 tsp. lemon juice
1 tsp. vanilla
2 eggs, separated
TOPPING:
1 c. sour cream
1 T. sugar
1 tsp. vanilla
1/2 c. currant jelly
1 pint strawberries, fresh or frozen
Directions:
Directions:
CRUST: Mix crumbs, sugar & cinnamon. Add melted butter. Press into 8" spring-form pan. Bake at 300º for 5 minutes.
FILLING: Cream the sugar and cream cheese. Add rind, juice and vanilla. Add yolks, one at a time, beating well after each addition. In another bowl, beat egg whites until stiff; fold into cream cheese mixture. Turn onto slightly cooled crust and bake at 300º for 45 minutes.
TOPPING: Mix sour cream, sugar and vanilla. Spread over BAKED cheesecake. Bake an additional 10 minutes and cool. Remove side of spring-form pan.
GARNISH: Melt currant jelly, stirring until smooth, then cool. Halve strawberries, dip in jelly and place on top of cake.

 

 

 

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