* Crossposted from: Cooking
___------- Recipe via Meal-Master (tm) v8.05
 
      Title: FOOLPROOF CHEESECAKE
 Categories: Cheesecakes, Desserts
      Yield: 12 servings
 
           -DTXT63A
___--------------------------------CRUST-----------------------------------
    3/4 c  Graham cracker crumbs
      1 tb Sugar
      1 tb Melted butter
___-------------------------------FILLING----------------------------------
      4    Eggs
      1 c  Sugar
      1 ts Vanilla
     24 oz Cream cheese; room temp
___-------------------------------TOPPING----------------------------------
      2 c  Sour cream
      2 tb Sugar
      1 ts Vanilla
 
  Combine the crust ingredients in a mixing bowl. Spread crust across the
  bottom of a 9 inch or 9 1/2 inch springform pan.
  
  Put the filling ingredients in a food processor; blender, or electric mixer
  bowl. Process (or blend) until smooth then pour gently over the graham
  cracker crust. Bake in a 375 degree oven for 30 to 35 minutes or until
  done. (The top will be brown and circular cracks will appear. If you shake
  the pan, the cheesecake should quiver slightly, as if it were custard. Do
  not overcook.) Take the cheesecake out of the oven. Leave the oven on. In a
  mixing bowl, combine the sour cream topping ingredients and stir until
  blended. Spread the sour cream topping over the top of the hot cheesecake.
  Return cheesecake to the oven for 5 minutes. Remove cheesecake from the
  oven. Let cool on the counter for about one hour.
   Refrigerate at least 3 hours, preferably overnight. ENJOY ! !
 
___--
 
___------- Recipe via Meal-Master (tm) v8.05
 
      Title: LORI'S NEW YORK CHEESECAKE
 Categories: Desserts, Cheesecakes
      Yield: 1 servings
 
___--------------------------------CRUST-----------------------------------
  1 3/4 c  Graham cracker crumbs
    1/2 c  Butter; melted
    1/3 c  Sugar
    3/8 ts Cinnamon
___-------------------------------FILLING----------------------------------
     24 oz Cream cheese; softened
      1 c  Sugar
      5 lg Eggs; XTRA large; seperated
      1 c  Sour cream
  1 1/2 tb Lemon juice
  1 1/2 ts Vanilla extract
 
  CRUST:  Mix the ingredients together and press into pan.
  
  FILLING: Beat cream cheese with electric mixer for 20 to 30 minutes, until
  creamy and soft. Add 1 cup sugar, slowly. Add egg yolks one at a time to
  mixture. Then add sour cream, lemon juice and vanilla until smooth. Beat
  egg whites in  separate bowl until soft and frothy, but not firm. Then fold
  egg white mixture into batter and pour entire mixture into 9 inch
  springform pan crust. Bake at 325 degrees for one hour, then turn off oven
  and leave cheesecake in oven for 1 hour. Refrigerate cheesecake for 6 hours
  or overnight.
  
___--
... Sincerely yours Gigi
___ Blue Wave/DOS v2.30
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