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Path: utzoo!utcs!bnr-vpa!bruce
From: bruce@bnr-vpa.UUCP (Bruce Townsend)
Newsgroups: net.cooks
Subject: Cheesecake recipe (and help needed)
Message-ID: <41@bnr-vpa.UUCP>
Date: Thu, 21-Feb-85 11:32:50 EST
Article-I.D.: bnr-vpa.41
Posted: Thu Feb 21 11:32:50 1985
Date-Received: Thu, 21-Feb-85 14:14:51 EST
Organization: Bell Northern Research, Ottawa, Ontario
Lines: 62

Here is a recipe for a great tasting cheesecake, but I need some help!
I have never managed to make it yet without it falling. I have tried
extending the cooking time, lowering the oven temperature gradually
instead of turning it off all at once, I *never* open the oven door,
I walk around on tiptoes, and it still falls!

It does raise to a good height, but it falls as it cools. I have tried
many times, and it tastes *great*, and looks good, but it would be better
if it didn't fall. What am I doing wrong? Please post or mail suggestions.
I will try them out (at least as many as I can), and summarize the results
to the net. Thanks...  and now for the recipe --

	Strawberry Cheesecake
Crust-
	2 cups crushed graham wafers
	1/2 tsp. cinnamon
	1/3 cup sugar
	1/2 cup melted butter

	Mix dry ingredients, add butter. Press into bottom and sides of
	a 10" circular spring form cake pan. Store in freezer.

Filling-
	1 lb. cream cheese
	1 cup sugar
	6 egg yolks
	1 tsp vanilla extract
	1/2 tsp almond extract
	6 egg whites

	The cheese and eggs should be at room temperature.
	Blend sugar into cream cheese with beater. Blend in yolks one
	by one. Add vanilla and almond extract. Wash beater well.
	In a separate large bowl, beat egg whites until just stiff.
	Fold mixture into egg whites gently. Pour into crust. Bake at
	325 degrees (F) for 1 hr, turn off the heat, let it cool in
	the oven overnight, put in 'fridge. *Do NOT open oven door while
	cooking or cooling.*

Topping (Strawberry) -
	1 1/2 cups strawberry juice (from frozen strawberries; strained)
	1/4 cup sugar (or to taste)
	2 1/2 - 3 tbsp. cornstarch, mixed with water.
	1 - 2 pints fresh strawberries, trimmed

	Boil juice and sugar, and add cornstarch. Simmer until clear.
	Place fresh berries on top of cheesecake. Cool sauce until warm,
	and pour over the berries. Refridgerate.

The cake actually tastes *better* the second day. The same recipe has
also been used with peach and blueberry toppings, but the fruit should be
fresh.

			Thanks for any Ideas -
-- 
			-Bruce Townsend

			Voice Processing Applications,
			Bell Northern Research,
			Ottawa, Ontario.

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