On Wed 28 May 2008 07:24:45p, Terry Pulliam Burd told us...

> On Tue, 27 May 2008 02:33:26 GMT, Wayne Boatwright
> > fired up random neurons and synapses
> to opine:
>
>>I have lots of nice cheesecake recipes that produce creamy firm
>>cheesecakes, but I'm lookinig for a cheesecake from "out of the past".
>>My mother loved cheesecake and would order it at a long gone restaurant.
>> The cheesecake was quite dry in texture, almost crumbly. I've tried
>>recipes that use cheeses other than cream cheese; e.g., ricotta,
>>farmer's cheese, cottage cheese, etc., but haven't hit on the
>>combination that creates that texture.

Terry, this one certainly looks worth a try. It looks quite similar to a
recipe I have in a book called "Joy of Cheesecake", but I'm not sure. Does
it have a really solid texture on the dry side?

Thanks for posting this!

> Wayne <waving finger at other posters> fuhgeddabout anything other
> than my absolute *fave* cheesecake, Lindy's, from a 70s Craig
> Claiborne cookbook:
>
> @@@@@ Now You're Cooking! Export Format
>
> Lindy's Famous Cheesecake
>
> desserts
>
> 1 cup flour; sifted
> 1/4 cup sugar
> 1 teaspoon grated lemon peel
> 1/2 teaspoon vanilla
> 1 egg yolk
> 1/4 cup butter; softened
> Filling:
> 5 8 oz. cream cheese; softened
> 1 3/4 cups sugar
> 3 tablespoons flour
> 1 1/2 teaspoons grated lemon peel
> 1 1/2 teaspoons grated orange peel
> 1/4 teaspoon vanilla
> 5 eggs
> 2 egg yolks
> 1/4 cup heavy cream
> frozen strawberries; thawed
>
> In medium bowl, combine flour, sugar, lemon peel and vanilla. Make
> well in center; add egg yolk and butter. Mix with fingertips until
> dough cleans side of bowl. Form into a ball and wrap in waxed paper.
> Refrigerate for one hour.
>
> Preheat oven to 400F. Grease the bottom and side of a 9" springform
> pan. Remove the side from the pan. Roll one third of dough on bottom
> of springform pan; trim edge of dough. Bake 8 - 10 mins, or until
> golden.
>
> Meanwhile, divide dough into 3 parts. Roll each part into a 2 1/2"
> strip, 10" long. Put together springform pan, with the baked crust on
> the bottom. Fit dough strips to side of pan, joining ends to line
> inside completely. Trim dough so it comes only 3/4 of the way up side
> of pan. Refrigerate until ready to fill.
>
> Preheat oven to 500F. Make Filling: In a large bowl of electric mixer,
> combine cheese, sugar, flour, lemon and orange peel, and vanilla. Beat
> at high speed, just to blend. Beat in eggs and egg yolks, one at a
> time. Add cream, beating just until well combined. Pour mixture into
> springform pan. Bake 10 mins. Reduce temperature to 250F and bake 1
> hour longer.
>
> Let cheesecake cool in wire rack. Glaze top with strawberries.
> Refrigerate 3 hours or overnight. To serve, loosen pastry from side of
> pan with spatula. Remove side of springform pan. Cut cheesecake into
> wedges.
>
> Terry "Squeaks" Pulliam Burd
> --
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "meatloaf" with "cox"
>
>
>
>
>



--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/28(XXVIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'More hay, Trigger?' 'No thanks, Roy,
I'm stuffed!'
-------------------------------------------