No-frills cheesecake
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No-frills cheesecake
Last updated 6/12/2012 12:59:20 AM. Recipe ID 22289. Report a problem with this recipe.
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      Title: No-frills cheesecake
 Categories: Try it, Cheesecake
      Yield: 1 9"-cake
MMMMM--------------------COOKING LIVE #CL8973-------------------------

MMMMM----------------------CHEESECAKE CRUST---------------------------
      3 tb Butter; unsalted, softened
      3 tb Sugar
      1    Egg yolks
      1 c  Flour
    1/4 ts Baking powder
    1/8 ts Salt

     32 oz Cream cheese
      1 c  Sugar
      1 ts Vanilla extract
      1 ts Juice, lemon
      4    Eggs
      1    9" springform pan
      1    Jelly-roll pan; or roasting
  CHEESECAKE CRUST: Cream together the butter and sugar until light and
  fluffy. Beat in the yolk until smooth. Combine the flour, baking
  powder and salt and gently fold into the butter mixture with a rubber
  spatula. Mixture will be crumbly.
  With Almonds: Add 1/2 cup finely chopped sliced or slivered almonds
  to the dry ingredients of Cheesecake Crust.
  With Pecans: Add 1/2 cup finely chopped pecans to dry ingredients of
  Cheesecake Crust.
  Set a rack at the middle level of the oven and preheat to 350 degrees.
  Butter only the bottom of a 9-inch springform pan and line it with a
  round of parchment. Place the dough in the pan and pat it down evenly
  and firmly to cover the bottom. Bake for about 25 minutes, until
  dough is golden and baked through. Lower the oven temperature to 325
  All of the following should be done on your mixer's lowest speed. To
  make the filling, beat cream cheese smooth, no more than 30 seconds.
  Stop mixer and scrape bowl and beater. Add sugar in a stream, mixing
  for no more than
       30    seconds. Stop and scrape.
  Add vanilla, lemon juice and 1 egg; mix only until absorbed, no more
  than 30 seconds. Stop and scrape. Add remaining eggs, one at a time,
  mixing only until each is absorbed. Stop and scrape after each
  Wrap aluminum foil around the bottom of the spring form pan so it
  comes at least one inch up the sides. Pour the filling into the pan
  over the crust. Place the pan in a jelly roll or roasting pan and
  pour warm water into pan to a depth of 1/2-inch. Bake the cheesecake
  for about 60 minutes, or until lightly colored and firm except for
  the very center. Remove from pan of hot water. Remove foil and cool
  completely on a rack. Wrap cheesecake and chill overnight before
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,

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Recipe ID 22289 (Apr 03, 2005)

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