Classic New York Cheesecake

FILLING
5 pk (8-oz) cream cheese;
-softened
1 3/4 c Sugar
3 tb All-purpose flour
1 ts Grated lemon peel
1/4 ts Salt
1/4 ts Vanilla
5 lg Eggs
2 lg Egg yolks
1/4 c Sour cream

STRAWBERRY GLAZE
2 pt Strawberries
1 c Water
1/2 c Sugar
1 1/2 tb Cornstarch
3 dr Red food coloring

From: pgl@iglou.com (Don Thomas)

Date: 27 Feb 1995 05:28:43 -0700
Crust: Add all ingredients into food processor. Blend well. Put in 10″
springform pan. Press evenly on bottom and 1/2 up the sides.

Filling: Beat cream cheese in large mixing bowl with electric mixer on
medium speed until smooth and fluffy, stopping to scrape down sides of bowl
occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla,
beating constantly. Add eggs and yolks one at a time, beating well after
each addition. Scrape down sides once or twice. Mix in sour cream; the
mixture will be thin. Pour into crust lined pan.

Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top
is golden. Reduce temperature to 200 degrees and continue to bake for 1
hour or until center jiggles slightly. Remove to wire rack and cool in
draft-free place at room temperature for 3 hours or overnight.

Remove sides of springform. Make desired glaze and spread evenly over top
of cheescake as directed. Refrigerate until serving.

Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized
saucepan with the water. Bring to a boil over moderate heat and cook for 2
minutes. Push berries with spoon through a strainer placed over small
bowl; scrape bottom of strainer to remove all pulp. Return berries to
saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat,
stirring constantly, until mixture thickens. Stir in food coloring. Cool to
lukewarm.

Slice remaining berries in half and arrange in concentric circles over top
of cake. Spoon warm glaze over berries, letting some of the glaze drip down
the sides of the cake. Refrigerate until set, about 1 hour.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS