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recipe:bostoncheesecake [2008/10/13 06:56] john |
recipe:bostoncheesecake [2011/12/11 04:22] |
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| - | ====== Boston Cheesecake ====== | ||
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| - | **Crust:** | ||
| - | *1/4 c. butter | ||
| - | *2 c. crushed vanilla wafers | ||
| - | *1/4 tsp. ground cinnamon | ||
| - | *1/4 tsp. ground allspice | ||
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| - | **Filling:** | ||
| - | *1.5 lbs. cream cheese, softened | ||
| - | *1.5 c. sour cream | ||
| - | *1 c. sugar | ||
| - | *5 eggs, separated | ||
| - | *3 Tbsp. all-purpose flour | ||
| - | *3/4 tsp. vanilla extract | ||
| - | *Finely grated peel and juice of half a lemon | ||
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| - | Grease a **10 inch** springform pan and either a muffin pan or a smaller (6-7") springform pan. To prepare crust, melt butter in a small saucepan over low heat. Stir in crushed vanilla wafers and spices. Press mixture in bottom of greased pans or trays. Set aside. | ||
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| - | To prepare filling, beat cream cheese, sour cream, 1/3 cup of sugar, egg yolks, flour, vanilla and lemon peel and juice in a large bowl until smooth. Beat egg whites with remaining sugar until soft peaks form; fold into cheese mixture. Spoon filling into prepared crust. Bake large pan in 350 degree oven 1 hour or until set. Muffins or smaller pans will cook considerably faster. Watch carefully. Slowly cool in oven with heat off and door ajar. To garnish, dust with powdered sugar. | ||
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| - | {{tag>food dessert}} | ||
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