[Sca-cooks] Cheesecake? OOP

[Phil Troy/ G. Tacitus Adamantius]

Also sprach johnna holloway:
>Aren't these baking temperatures a little high?
>
>Johnna Holloway  Johnnae llyn Lewis

Possibly, but they don't seem unreasonable given the periods of time
involved at high temperatures. The high temps seem to be to bake the
pastry and keep it from being soggy, but the filling seems to get
most of its heat at 200 degrees F.

A little unorthodox, maybe, but I wouldn't be surprised to find it works.

Adamantius

>
>
>>
>>  Also sprach david friedman:
>>  >Anybody have a good modern cheesecake recipe? I am commited to
>>  >helping a bunch of kids at my kids' school make cheesecake on
>>  >Thursday and I do not know what happened to my old recipe.
>>  >> >Elizabeth/Betty Cook
>>
>>  This is alleged to be recipe used by Lindy's restaurant (as in Damon
>>  Runyon) in New York; I pulled it off the  Web
>>  Adamantius
>>
>>  >LINDY'S RESTAURANT FAMOUS CHEESECAKE snipped
>>
>>  >Roll out 1/3 of dough to 1/8 inch thickness and mold to the pan's bottom.
>>  >Bake in preheated 400°F oven for 15 minutes until lightly browned,
>>  >then remove and cool.
>>  >Cut remaining dough to line the sides of the pan thoroughly.
>>  >Add cream cheese mixture, bake at 550°F for 10 minutes, then bake at
>>  >200°F for 1 hour.
>>  >Allow to cool.
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