[Sca-cooks] OOP Question

[Carol Smith]

Below is a variant of the cheesecake recipe found in Digby.  I've not started it with the whole milk and rennet -  yet.  But this is good, and you can, of course, make it to taste.

Regards,
Brekke

Digby's Cheesecake Variant


Filling:

Cream Cheese  2 X 8 oz
Whole Egg  1
Egg yolks  3
Butter   0.5 lb
Sugar   0.5 - 0.75 C
Clove, ground  0.125 tsp
Mace   0.25 tsp
Salt   dash

Mix cream cheese and butter together.  Add sugar & salt.  Whip with egg beater or by hand, adding egg and egg yolks slowly.  Add spices last.  Taste and adjust sugar and spices to taste.


Crust:

Flour   1.5 C
Sugar   2 Tbsp
Salt   pinch
Butter   0.25 lb
Egg Yolks  3
Water   1 Tbsp

Mix flour, sugar, and salt together.  Cut in butter and add egg yolks and water.  Press into spring form pan, 9.5 inches round, to 1.5 inch height.


Pour batter into crust and bake 45 minutes @ 350 F or until done  Good hot or cold.


Note: 1 double recipe makes enough for  2.5" by 8.75 inch cake tin-sized cakes. 

(OOPS - NO NUMBER GIVEN: I think it will make three.)
  ----- Original Message ----- 
  From: cldyroz at aol.com<mailto:cldyroz at aol.com> 
  To: sca-cooks at ansteorra.org<mailto:sca-cooks at ansteorra.org> 
  Sent: Tuesday, January 03, 2006 4:17 PM
  Subject: [Sca-cooks] OOP Question


  The Group is having a 12th Night Party this weekend. What ever I take, will have to be prepared Thursday night and toted around on Friday. There is a Fridge at work-I just have to virtually lock it up to keep the 'tasters' out. :)
   
  I am having a hard time deciding what I want to take. The party is Pot Luck, with one couple bringing Lasagna and one of our Main Cooks bringing "Chicken Something". <G>
   
  I have 5 bricks of Cream cheese in my fridge at home that need to become something soon. I have in mind a GOOD cheesecake. You know-the kind that has a smooth just-barely-sweet creaminess that can make you swoon, on a sweetish butter flour crust, not graham cracker. (New York Cheesecake, perhaps?)
  I can't find anything that sounds right in any of my or Mother's cookbooks. 
   
  Would someone have a recipe they are willing to share, or a link to one?
   
  thank you!
   
  Helen
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