Thursday, July 26, 2012


Come sample this delicious cheesecake, 
made by Sister Jane Towe, 
at our August meeting, on Thursday, the 2nd!

1 cup flour                         2 T sugar
1/2 tsp. baking powder      1/4 tsp salt
1/3 cup butter                     2-3 T milk


5, 8 oz pkg cream cheese, softened
1 3/4 cups sugar
3 T flour
1 tsp grated lemon peel
1/4 tsp salt
1 tsp vanilla
6 eggs
1/4 cup light cream or milk

Heat oven to 450 degrees. In a large bowl, combine first 5 ingredients; blend until crumbly. Sprinkle milk over mixture, stirring until dough is just moist enough to hold together. Form into ball. Press mixture evenly over bottom and 2 1/2 inches up the sides of an ungreased 9" spring-form pan. Chill. In large bowl, beat cream cheese until light and fluffy. Add sugar, flour, lemon peel, salt, and vanilla; beat well. Add eggs, one at a time, beating well after each. Blend in cream. Pour filling into prepared pan. Bake at 450 degrees for 10 minutes. Reduce heat to 250 degrees and bake for 65-70 minutes or until filling is almost set and golden brown.  Turn oven off and leave cheesecake in oven with door partially open until room temperature. Refrigerate several hours or overnight before serving. Serve plain or with sweetened fresh fruit.


To halve this recipe, use half the ingredients. Press crust on bottom of 8" square pan. Bake at 450 degrees for 10 minutes then at 200 degrees for 35-40 minutes. Follow main recipe to finish.


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