*  Exported from  MasterCook  *
 
                          BASIC RECIPE--CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Crust recipe*
    4                    Cream cheese -- softened,
                         -12oz ea.
    1 1/4   c            Sugar
    3       tb           All-purpose flour
    4                    Eggs
      1/4   c            Sour cream
      1/4   c            Heavy cream
    2                    Eggs yolks
    1       t            Vanilla extract
 
   Preheat oven to 325 F.  Position rack in center of
   oven.  Butter 9 springform pan.  Wrap outside of pan
   with double layer of heavy-duty foil. Press crust
   firmly into bottom and 1 up sides of pan; refrigerate
   until needed or bake and cool.  With mixer at high
   speed beat cream cheese until smooth, about 5 minutes.
   Combine sugar with flour.  Reduce speed to low; beat
   sugar mixture into cream cheese, 1/4 cup at a time
   until smooth, about 3 minutes.  In bowl stir together
   eggs, sour cream, heavy cream, yolks and vanilla until
   smooth.  Gradually beat egg mixture into cheese
   mixture until just incorporated.  Pour batter into
   pan.  Place pan in large baking pan on oven rack; fill
   baking pan with water halfway up sides of springform
   pan. Bake 1 1/2 hours or until center of cheesecake is
   set.  Remove from water bath; remove foil.  Cool on
   wire rack for 30 minutes; cool completely in
   refrigerator about 3 hours or over nite. Make 16
   servings Per serving including crust:
       401    cals;
         7 g  protien
        28 g  fat
       156 mg chol
        32 g  carbs
       293 mg sodium Completed Cheesecakes in series:
   400-500 cals; 7-9 g protein; 27-37 g fat; 151-163 mg
   chol; 23-43 g carbs; 250-300 mg sodium. Your time in
   the kitchen: 30 minutes; ready to serve in 5 1/2
   hours. Notes: These cheesecakes can be frozen, with
   out toppings, for up to two months. Wrap in plastic
   wrap and foil to prevent freezer burn.  Let thaw,
   wrapped, in refrigerator overnite.
   
   Source: Women’s World Nov.5, 1996 Typos Sarah
   Gruenwald sitm@ekx.infi.net
  
 
 
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