Subject: Lemon Cheesecake
From: Unicorn (unicorn@indenial.com)
Date: Sat Aug 17 2002 - 02:23:22 EDT
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FOOD FUNNY
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For the benefit of my non-native English speaking readers, here is a
little lesson in spelling from reader Sharon in San Diego:
If GH can stand for P as in Hiccough
If OUGH stands for O as in Dough
If PHTH stands for T as in Phthisis
If EIGH stands for A as in Neighbor
If TTE stands for T as in Gazette
If EAU stands for O as in Plateau
The right way to spell POTATO should be: GHOUGHPHTHEIGHTTEEAU
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TODAY'S RECIPE
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Some people prefer their cheesecakes light and airy but I prefer mine
rich and dense, as in this recipe.
Lemon Cheesecake
2 Tbs (30 ml) butter, melted
1/4 cup (60 ml) Graham cracker crumbs, or cookie
crumbs of your choice
2 lbs (900 g) cream cheese
1 1/4 cups (310 ml) sugar
4 eggs
Grated zest and juice of 1 lemon
2 tsp (10 ml) vanilla extract
1/4 cup (60 ml) heavy cream
1/4 cup (60 ml) sour cream
Brush the bottom and sides of a 9-inch (23 cm) springform pan with the
melted butter. Coat the bottom evenly with the crumbs and set aside.
Beat the cream cheese with an electric beater until smooth. Add the
sugar gradually, beating until dissolved. Continue beating while
adding the eggs, one at a time, scraping down the sides of the bowl
before adding the next egg. Add the lemon zest, juice, and vanilla,
and beat until incorporated. Remove the bowl from the mixer and stir
in the heavy cream and sour cream. Pour the batter into the
springform pan and bake in a preheated 500F (260C) for 10 minutes.
Reduce the temperature to 200F (90C), leaving the oven door open until
the temperature is reduced. Bake about 1 hour, until the cheesecake
is firm around the edges but still jiggles in the center when the pan
is moved. Cool to room temperature on a wire rack and chill in the
refrigerator for at least 2 hours before serving. Serves 12 to 16.
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