Summer is the time of
year we do so much entertaining. Whether it’s a casual barbeque or a little
fancier meal, who doesn’t enjoy a delicious dessert? I thought it would be a great time to share
one of my favorite dessert recipes. Don’t
be intimidated….it really is easy to make cheesecake. You can add your own fruit toppings or leave
it plain with a little whip cream on top.
Enjoy!
Cheesecake
Crust; preheat oven
to 400
1 cup sifted all-purpose flour
¼ cup sugar
1 teaspoon grated
lemon peel
½ cup butter or
margarine
1 slightly beaten egg
yolk
¼ teaspoon vanilla
To make crust: Combine 1st 3 ingredients. Cut in
butter till mixture is crumbly. Add egg
yolk and vanilla. Blend thoroughly. Pat
1/3 of dough on bottom of 9 inch spring-form pan (sides removed) Bake in hot
oven (400) about 8 minutes or till golden; cool. Attach side to bottom, butter and pat
remaining dough on sides to height of 1 ¾ inches.
Filling:
5, 8oz pkgs of cream
cheese
¼ teaspoon vanilla
¾ teaspoon grated
lemon peel
1 ¾ cups sugar
3 tablespoons
all-purpose flour
¼ teaspoon salt
4-5 eggs, 1 cup
2 egg yolks
¼ cup whipping cream
To make filling: Let cream cheese stand at room temperature to
soften (1-1 ½ hours.) Beat creamy. Add vanilla and lemon peel. Mix next 3 ingredients, gradually blend into
cheese. Add eggs and egg yolks one at a
time, beating after each just to blend.
Gently stir in whipping cream. (I
use a Kitchen Aid mixer with the paddle to get the filling really smooth.)
Turn filling into
crust lined pan. Bake at 450 for 12
minutes; reduce heat to 300 and continue baking 55 minutes. Remove from oven and cool. Loosen sides with spatula after ½ hour. Remove sides at end of 1 hour. Allow to cool or refrigerate if you like your
cheesecake cold. Add fruit toppings, chocolate or other toppings you like. Keep refrigerated.
It is our pleasure to provide this information. If you are traveling to the Washington DC area for an extended stay or are in need of military housing Washington DC please consider Stay Attache.
