"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

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.

Added: Tuesday, April 21, 2009


1 c. fine dry bread crumbs
2 T. sugar
1/4 tsp. cinnamon
3 T. butter, melted
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
1 c. sour cream
1 T. sugar
1 tsp. vanilla
1/2 c. currant jelly
1 pint strawberries, fresh or frozen

CRUST: Mix crumbs, sugar & cinnamon. Add melted butter. Press into 8" spring-form pan. Bake at 300 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 300 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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