OLD-FASHIONED CHEESECAKE
"For variety, I like to use fresh fruit- strawberries, kiwi, raspberries, blueberries, etc.- on top of this cheesecake," says Marian Levin of Los Altos, California.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine almonds and wafer crumbs; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in vanilla and lemon zest just until blended. Pour into crust. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set., Combine the sour cream, sugar and vanilla; carefully spread over filling. Bake 10 minutes longer or until edges appear dry. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Remove sides of pan. Top with fresh fruit. Refrigerate leftovers.
Nutrition Facts : Calories 582 calories, Fat 45g fat (25g saturated fat), Cholesterol 180mg cholesterol, Sodium 268mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 11g protein.
ANCIENT ROMAN CHEESECAKE (SAVILLUM)
If your planning a toga party or just want a taste of ancient Rome, this is an authentic version of an ancient Roman cheese cake. Its pretty different from a New York style though. This cheesecake can be served either warm or cold.
Provided by Namaste Mama
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover.
- Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice. Sprinkle in the flour, and stir until evenly combined. Gently pour the batter over the bay leaves, being careful not to disturb them too much.
- Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 25.4 g, Cholesterol 78.5 mg, Fat 4.2 g, Fiber 0.4 g, Protein 6.5 g, SaturatedFat 2 g, Sodium 62.8 mg, Sugar 17.7 g
17TH CENTURY CHEESECAKE
Want a cheesecake that is different that does not taste anything like modern cheesecakes? Then try this. It comes from a 17th Century cookbook. The rosewater completely changes the taste.
Provided by Sandra Hyde
Categories Cheesecake
Time 1h5m
Yield 1 cheesecake, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- NB Ricotta cheese can be used in place of cheese curd or you can make your own cheese curd very easily.
- Prepare a deep short-crust pastry shell (9-10 inches across) and bake it blind for 10-15 minutes in a hot oven.
- Remove from oven and allow to cool.
- (Or have your pre-made pastry shell waiting.) Place the cheese curd and softened butter in a bowl and blend well.
- Add the egg yolks, one at a time, beating them well into the mixture.
- Add the rosewater, sugar, currants and nutmeg to the mixture and beat in well.
- Pour the filling into the cooled pastry case and bake in a moderate oven (gas Mark 4, 180C or 350F) for 30-45 minutes. (Warning- once the mixture is poured into the pie shell, it should be baked straight away. Otherwise it will start to separate and become oily and not cook well.)(The cheesecake should have risen a little and be a golden color.).
- Lift from oven and lightly dust with ground mace (if desired).
Nutrition Facts : Calories 159.2, Fat 13.5, SaturatedFat 8, Cholesterol 124.9, Sodium 85.6, Carbohydrate 8.8, Fiber 0.2, Sugar 8.4, Protein 1.5
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