RECIPE NEEDED ASAP! (Classic Cheesecake)

mumsy23

Fri, Jun 16 2006, 11:24 am

Does anybody here have the kosher pallet two and not mind writing out the "Classic cheesecake recipe"? I want to make it for my father for fathers day! Very Happy

If somebody can do it today I would greatly appreciate it!

chocolate moose

Fri, Jun 16 2006, 11:28 am

I have tons of recipes, what's in it?

mumsy23

Fri, Jun 16 2006, 11:31 am

I recently made the one from that cookbook and it was THE BEST cheesecake I ever had! So I really want to make that exact one!

mumsy23

Fri, Jun 16 2006, 1:23 pm

anyone?

miriam

Fri, Jun 16 2006, 1:32 pm

Sorry I don't have the book and I couldn't find the recipe on line.

mumsy23

Fri, Jun 16 2006, 1:35 pm

thanks miriam! I know some people on here have the recipe cus it was discussed on another thread...

chocolate moose

Fri, Jun 16 2006, 1:38 pm

I have all my recipes in a file I can access right now, let me know...........

mumsy23

Fri, Jun 16 2006, 1:47 pm

thanks sarahg, thats very kind of you, but I really want that recipe. I will have to wait until dh gets home and can read it to me (I am away at parents).

I sent you a pm about the washer and dryer...

Crayon210

Fri, Jun 16 2006, 1:53 pm

I'll post it in a little while, BN. PM me if I forget!

mumsy23

Fri, Jun 16 2006, 2:11 pm

Oh thank you crayon!!!

Crayon210

Fri, Jun 16 2006, 2:15 pm

Classic Cheesecake (The Kosher Palette II, page 232)

Graham Cracker Crust
-10 whole cinnamon graham crackers (20 squares)
-6 tablespoons (3/4 stick) butter, melted

Cheesecake Filling
-1 cup sugar
-3 tablespoons cornstarch
-32 ounces PHILADELPHIA Cream Cheese, softened
-1 extra-large egg
-1/2 cup heavy cream
-1 teaspoon vanilla extract

For the crust, process graham crackers in a food processor until finely crushed. Mix graham cracker crumbs and butter in a bowl. Press over the bottom of a greased 10-inch springform pan.

For the filling, preheat oven to 450 degrees. Mix sugar and cornstarch together. Beat cream cheese with electric mixer until smooth. Add sugar mixture and mix until light. Mix in egg. Add cream and vanilla gradually and mix until smooth. Pour filling into the prepared crust. Cover the outside of the pan tightly with foil. Place in a larger baking pan filled halfway with water. Bake for 35 to 45 minutes or until the top is golden brown. Cool on a wire rack; chill for 3 hours to overnight. Place on a serving plate and remove the side of the pan. Top as desired.

Makes 16 servings.

Note: You can garnish with 2 tablespoons melted seedless raspberry jam spread on top of cake and add fresh berries and a mint leaf, if desired. This can also be baked in individual miniatures. Using a generous tablespoon of crumbs, press into a muffin pan, covering the bottom and side. Refrigerate while preparing filling. Prepare filling and spoon into crust. Bake for 10 to 15 minutes.