On Sun, 4 Sep 2005 16:27:12 +0200, Pandora wrote:

> Hello group, I would like to do a good cheese cake (I've never done it). On
> Google there are millions of recipes, but I don't know which is the better.
> They say that English CK is different from the American one, is it true?
> BTW I would like a traditional, tried, and very good recipe (English or
> American or both version). Can you help me? Is it difficult to make?
> TIA
> Pandora
>
Here is a recipe (American measurements) I've used for years.
It's creamy and lemony.

Cheesecake

Crust
1 1/4 C (Honey) graham cracker crumbs
1 T sugar (increase to 2T if using plain graham crackers)
3 T butter, melted

Filling
1 8-oz. package cream cheese, softened
1/2 C sugar
1 T lemon juice
1/2 t vanilla
dash salt
2 eggs

Topping
1 C dairy sour cream
2 T sugar
1/2 t vanilla

Heat the oven to 350°

Crust:
Mix together graham cracker crumbs, sugar and melted butter.
Press the mixture into the bottom of a 9" spring form pan or regular
pie pan. Bake 10 minutes and let it cool while you make the filling.

Filling: Turn down the oven to 325°
Beat the cream cheese until fluffy, gradually blend in sugar, lemon
juice, vanilla and salt. Add the eggs, one at a time, beating well
after each. Pour the filling into the crust. Bake until set - about
1 hour. Slightly under cooked... but not runny is just fine.

Topping:
Mix together the sour cream, sugar and vanilla. Pour on top of the
hot cheesecake and return it to the oven for 10 minutes more.

Cool and then chill it for several hours in the refrigerator. I eat
cheesecake plain, but you can also serve it with strawberry or
raspberry sauce.