My mother-in-law made this many years ago - it does not have cheese and is not
a cheesecake, but the egg yolk gives the filling used in the layers a deep
yellow color. Does anyone have a recipe for a cake with this name? Would love
to make it for my daughter who is coming home for New Year's. Sadly, ours was
lost when we moved.
TIA,
Judith

I have a 9in fluted dish that I,m using for the above,
I,m thinking of using a ricotta and cream cheese
blend .
My problem is this is my first cheese cake Im in
the UK could anyone please recommend a good
combination of brands specifically the cream cheese
and should I go for a 50/50 mix.

Thanks for any assistance Alan.

"Alan" > wrote in
:

> I have a 9in fluted dish that I,m using for the above,
> I,m thinking of using a ricotta and cream cheese
> blend .
> My problem is this is my first cheese cake Im in
> the UK could anyone please recommend a good
> combination of brands specifically the cream cheese
> and should I go for a 50/50 mix.
>
> Thanks for any assistance Alan.
>
>
>

Cookie/digestive biscuts crumbs can be a replacement for the graham waffer
crumbs.

This has never failed me and is tasty but fairly simple. I believe it
started life out on the canadian kraft foods website.

Orange Lime CheeseCake

1 cup Graham Waffer Crumbs

1/4 cup Chopped Nuts (Hazelnuts or
Pecans,etc... optional)

1/4 cup Melted Butter

3 pkg (8oz/250gr each) Cream Cheese Room temp.

1 cup Sugar
1 ts Vanilla

1 TB (each) Lemon, Lime, & Orange Juice

1 TB (each) Lemon, Lime, & Orange Peel (zest)

3 Eggs


Combine Crumbs, nuts and Melted Butter and Press into a 9 inch Spring Form
Pan.

Beat Cream Cheese, Sugar and Vanilla on Med Speed till well Blended.
Blend in Juices and Peels.
Add eggs 1 at a time mixing well in between.

Pour over the crust.

Bake at 350F for 45-50 minutes or untill center is almost set.

Cool completely on a rack and refridgerate 4 hours or over night before
serving.

Quite enjoyable eaten after barely cooled (almost room temp)
Serve with whipped Cream.






--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"Alan" > wrote in
:

> I have a 9in fluted dish that I,m using for the above,
> I,m thinking of using a ricotta and cream cheese
> blend .
> My problem is this is my first cheese cake Im in
> the UK could anyone please recommend a good
> combination of brands specifically the cream cheese
> and should I go for a 50/50 mix.
>
> Thanks for any assistance Alan.
>
>
>

Cookie/digestive biscuts crumbs can be a replacement for the graham waffer
crumbs.

This has never failed me and is tasty but fairly simple. I believe it
started life out on the canadian kraft foods website.

Orange Lime CheeseCake

1 cup Graham Waffer Crumbs

1/4 cup Chopped Nuts (Hazelnuts or
Pecans,etc... optional)

1/4 cup Melted Butter

3 pkg (8oz/250gr each) Cream Cheese Room temp.

1 cup Sugar
1 ts Vanilla

1 TB (each) Lemon, Lime, & Orange Juice

1 TB (each) Lemon, Lime, & Orange Peel (zest)

3 Eggs


Combine Crumbs, nuts and Melted Butter and Press into a 9 inch Spring Form
Pan.

Beat Cream Cheese, Sugar and Vanilla on Med Speed till well Blended.
Blend in Juices and Peels.
Add eggs 1 at a time mixing well in between.

Pour over the crust.

Bake at 350F for 45-50 minutes or untill center is almost set.

Cool completely on a rack and refridgerate 4 hours or over night before
serving.

Quite enjoyable eaten after barely cooled (almost room temp)
Serve with whipped Cream.






--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"Alan" > wrote in
:

> I have a 9in fluted dish that I,m using for the above,
> I,m thinking of using a ricotta and cream cheese
> blend .
> My problem is this is my first cheese cake Im in
> the UK could anyone please recommend a good
> combination of brands specifically the cream cheese
> and should I go for a 50/50 mix.
>
> Thanks for any assistance Alan.
>
>
>

Cookie/digestive biscuts crumbs can be a replacement for the graham waffer
crumbs.

This has never failed me and is tasty but fairly simple. I believe it
started life out on the canadian kraft foods website.

Orange Lime CheeseCake

1 cup Graham Waffer Crumbs

1/4 cup Chopped Nuts (Hazelnuts or
Pecans,etc... optional)

1/4 cup Melted Butter

3 pkg (8oz/250gr each) Cream Cheese Room temp.

1 cup Sugar
1 ts Vanilla

1 TB (each) Lemon, Lime, & Orange Juice

1 TB (each) Lemon, Lime, & Orange Peel (zest)

3 Eggs


Combine Crumbs, nuts and Melted Butter and Press into a 9 inch Spring Form
Pan.

Beat Cream Cheese, Sugar and Vanilla on Med Speed till well Blended.
Blend in Juices and Peels.
Add eggs 1 at a time mixing well in between.

Pour over the crust.

Bake at 350F for 45-50 minutes or untill center is almost set.

Cool completely on a rack and refridgerate 4 hours or over night before
serving.

Quite enjoyable eaten after barely cooled (almost room temp)
Serve with whipped Cream.






--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Thankyou hahabogus, I,ll let you know
how it turns out.
Alan.
"hahabogus" > wrote in message
...
> "Alan" > wrote in
> :
>
> > I have a 9in fluted dish that I,m using for the above,
> > I,m thinking of using a ricotta and cream cheese
> > blend .
> > My problem is this is my first cheese cake Im in
> > the UK could anyone please recommend a good
> > combination of brands specifically the cream cheese
> > and should I go for a 50/50 mix.
> >
> > Thanks for any assistance Alan.
> >
> >
> >
>
> Cookie/digestive biscuts crumbs can be a replacement for the graham waffer
> crumbs.
>
> This has never failed me and is tasty but fairly simple. I believe it
> started life out on the canadian kraft foods website.
>
> Orange Lime CheeseCake
>
> 1 cup Graham Waffer Crumbs
>
> 1/4 cup Chopped Nuts (Hazelnuts or
> Pecans,etc... optional)
>
> 1/4 cup Melted Butter
>
> 3 pkg (8oz/250gr each) Cream Cheese Room temp.
>
> 1 cup Sugar
> 1 ts Vanilla
>
> 1 TB (each) Lemon, Lime, & Orange Juice
>
> 1 TB (each) Lemon, Lime, & Orange Peel (zest)
>
> 3 Eggs
>
>
> Combine Crumbs, nuts and Melted Butter and Press into a 9 inch Spring Form
> Pan.
>
> Beat Cream Cheese, Sugar and Vanilla on Med Speed till well Blended.
> Blend in Juices and Peels.
> Add eggs 1 at a time mixing well in between.
>
> Pour over the crust.
>
> Bake at 350F for 45-50 minutes or untill center is almost set.
>
> Cool completely on a rack and refridgerate 4 hours or over night before
> serving.
>
> Quite enjoyable eaten after barely cooled (almost room temp)
> Serve with whipped Cream.
>
>
>
>
>
>
> --
> Once during Prohibition I was forced to live for days on nothing but food
> and water.
> --------
> FIELDS, W. C.

Thankyou hahabogus, I,ll let you know
how it turns out.
Alan.
"hahabogus" > wrote in message
...
> "Alan" > wrote in
> :
>
> > I have a 9in fluted dish that I,m using for the above,
> > I,m thinking of using a ricotta and cream cheese
> > blend .
> > My problem is this is my first cheese cake Im in
> > the UK could anyone please recommend a good
> > combination of brands specifically the cream cheese
> > and should I go for a 50/50 mix.
> >
> > Thanks for any assistance Alan.
> >
> >
> >
>
> Cookie/digestive biscuts crumbs can be a replacement for the graham waffer
> crumbs.
>
> This has never failed me and is tasty but fairly simple. I believe it
> started life out on the canadian kraft foods website.
>
> Orange Lime CheeseCake
>
> 1 cup Graham Waffer Crumbs
>
> 1/4 cup Chopped Nuts (Hazelnuts or
> Pecans,etc... optional)
>
> 1/4 cup Melted Butter
>
> 3 pkg (8oz/250gr each) Cream Cheese Room temp.
>
> 1 cup Sugar
> 1 ts Vanilla
>
> 1 TB (each) Lemon, Lime, & Orange Juice
>
> 1 TB (each) Lemon, Lime, & Orange Peel (zest)
>
> 3 Eggs
>
>
> Combine Crumbs, nuts and Melted Butter and Press into a 9 inch Spring Form
> Pan.
>
> Beat Cream Cheese, Sugar and Vanilla on Med Speed till well Blended.
> Blend in Juices and Peels.
> Add eggs 1 at a time mixing well in between.
>
> Pour over the crust.
>
> Bake at 350F for 45-50 minutes or untill center is almost set.
>
> Cool completely on a rack and refridgerate 4 hours or over night before
> serving.
>
> Quite enjoyable eaten after barely cooled (almost room temp)
> Serve with whipped Cream.
>
>
>
>
>
>
> --
> Once during Prohibition I was forced to live for days on nothing but food
> and water.
> --------
> FIELDS, W. C.

Thankyou hahabogus, I,ll let you know
how it turns out.
Alan.
"hahabogus" > wrote in message
...
> "Alan" > wrote in
> :
>
> > I have a 9in fluted dish that I,m using for the above,
> > I,m thinking of using a ricotta and cream cheese
> > blend .
> > My problem is this is my first cheese cake Im in
> > the UK could anyone please recommend a good
> > combination of brands specifically the cream cheese
> > and should I go for a 50/50 mix.
> >
> > Thanks for any assistance Alan.
> >
> >
> >
>
> Cookie/digestive biscuts crumbs can be a replacement for the graham waffer
> crumbs.
>
> This has never failed me and is tasty but fairly simple. I believe it
> started life out on the canadian kraft foods website.
>
> Orange Lime CheeseCake
>
> 1 cup Graham Waffer Crumbs
>
> 1/4 cup Chopped Nuts (Hazelnuts or
> Pecans,etc... optional)
>
> 1/4 cup Melted Butter
>
> 3 pkg (8oz/250gr each) Cream Cheese Room temp.
>
> 1 cup Sugar
> 1 ts Vanilla
>
> 1 TB (each) Lemon, Lime, & Orange Juice
>
> 1 TB (each) Lemon, Lime, & Orange Peel (zest)
>
> 3 Eggs
>
>
> Combine Crumbs, nuts and Melted Butter and Press into a 9 inch Spring Form
> Pan.
>
> Beat Cream Cheese, Sugar and Vanilla on Med Speed till well Blended.
> Blend in Juices and Peels.
> Add eggs 1 at a time mixing well in between.
>
> Pour over the crust.
>
> Bake at 350F for 45-50 minutes or untill center is almost set.
>
> Cool completely on a rack and refridgerate 4 hours or over night before
> serving.
>
> Quite enjoyable eaten after barely cooled (almost room temp)
> Serve with whipped Cream.
>
>
>
>
>
>
> --
> Once during Prohibition I was forced to live for days on nothing but food
> and water.
> --------
> FIELDS, W. C.