Conference turris::cooks

Ingredients:

2 pkgs Ladyfingers
2 pints heavy cream
1/2 cup sugar
1 pkg vanilla instant pudding (the small pkg)
2  8 oz pkgs. cream cheese (softened)

Topping of your choice (pineapple, cherries, strawberries, etc.)

Arrange ladyfingers around sides and bottom of spring form pan.  
In a large bowl, combine softened cream cheese, sugar, heavy 
cream and pudding mix til all are blended and thick.  There will 
be small lumps from the cream cheese.  Pour mixture into pan.  
Set overnite.  Top with your choice of topping.  

           Enjoy!!

	1 lb. Ricotta Cheese			4 eggs
	16 oz. Cream Cheese			1/2 tsp. lemon juice
	1 1/2 c. Sugar				1/4 tsp. Vanilla
	3 tbsp. Cornstarch			3 tbsp. Flour
	1/4 c. Melted Butter			1 pint Sour Cream


	1. Blend cream cheese and ricotta well.

	2. Add sugar gradually, mixing well after each addition.

	3. Beat in eggs, one at a time.

	4. Add lemon juice, vanilla, flour, cornstarch and butter.

	5. Stir mixture until smooth.

	6. Fold in the Sour Cream.

	At this point, you have a choice of either a plain cheesecake or
	one with a crust.
		
		Plain: Butter a 9" spring pan sparingly

		Crust: See note 60.0 for graham cracker crust

	7. Pour batter into spring pan and place in COLD oven.

	8. Bake at 325 for 1 hour, turn off oven. 

	9. Let cake cool in oven for 2 hours.  Do NOT open the oven door.


	Notes:  This cheesecake usually cracks too.  

		I have always used wisks and wooden spoons to mix the
		batter, so the whole process is much easier if the cheeses
		are at room temperature.

		Once cooled, I use a large spatula to transfer the cheesecake
		to a nice cakeplate. (Process like the old "tablecloth" trick!)

		This cheesecake is excellent plain but I prefer fresh
		strawberries with a ring of whipped cream around the top.


	
	michele

    

    Crust:
    	8 oz. (2/3 box) vanilla wafers
    	1 stick unsalted butter, melted plus butter for greasing pan
    	1/4 pound slivered almonds finely chopped (use blender or food
    	processor)
    
    In a food processor(I used a blender), process vanilla wafers until
    fine textured.  Combine in a small bowl with melted butter and chopped
    almonds.
    
    Place oven rack one third up from bottom and preheat oven to 375
    degrees.  Butter sides only of a 10 by 3 springform pan.  Form crust
    along sides, then bottom of pan, leaving 1/2 inch uncrumbed area
    along rim of pan ( this area SHOULD be buttered ).
    
    Filling:
    	1/2 pound milk chocolate, melted
    	1/2 pound bittersweet chocolate, melted
    	24 oz. cream cheese, room temp.
    	1/8 t. salt ( I left this out )
    	1 C granulated sugar
    	3 eggs ( large or extra large )
    	1 C sour cream
    	1/4 C Amaretto
    	1/4 pound slivered almonds, finely chopped
    
    Melt chocolate in top of double boiler (microwave works fine too)
    set aside.
    
    Put the cream cheese in the large bowl of an electric mixer and
    mix at low speed until creamy.  Add sugar and salt and continue
    mixing. One at a time, add eggs.
    
    Add melted chocolate, Amaretto, and finely chopped almonds.  Add
    the sour cream.  Mix in each, one at a time at med. speed.
    
    Pour mixture into prepared crust.  Rotate pan from side to side,
    several times, to even out mixture.  Bake at 375 for 55 minutes
    in preheated oven.  Let stand on rack until cool.  Cover with aluminum
    foil and refrigerate overnight.  Remove from springform pan by using
    a knife along sides and bottom of pan.  Serve cold.
    
    
    Note:  The original recipe called for hazelnuts (with skins removed) in
    place of the almonds,  1 lb. of white chocolate instead of the
    chocolate and Frangelico instead of Amaretto.  I haven't tried it this
    way. 
    	

Best Ever Cheesecake 

Crust:

      - 1 cup sifted enriched flour
      - 1/4 cup sugar + 
      - 1 teas grated lemon peel +
      - 1/2 cup butter  +
      - 1 slightly beaten egg yolk +
      - 1/4 Teas vanilla

Combine first 3 ingredients.  Cut in butter till mixture is crumbly.
Add egg yolk and vanilla. Then blend till dough form a smooth ball.

Pat 1/3 dough on bottom of 9 inch spring form pan (sides removed)

Bake at 400 for 8 min. - Cool attache side to bottom - butter sides
and pat remaining dough on sides to a height of 1 3/4 in.

Cheese Filling:

       - (5) 8 oz pkgs cream cheese
       - 1/4 teas vanilla
       - 3/4 teas grated lemon peel
       - 1 3/4 cups sugar
       - 3 tablespoons flour
       - 1/4 teas salt
       - 4 or 5 eggs (to make 1 cup)
       - 2 egg yolks
       - 1/4 cup whipping cream

Let cheese soften to room temperature, add vanilla and peel.  Beat till
creamy.  Mix in next three ingredience.  Slowly blend in eggs and yolks
one at a time. beat after each just to blend.  Gently stir in cream.

Turn into crust lined pan and bake at 450 for 12 Min. then reduce heat to
300 and bake for 55 min.  allow to cool 1/2 hour - then loosen sides with
spatula after 1 hour remove sides.  Cool 2 hours or longer before serving.

Note:  Make sure to add one egg at a time so the mixture isn't too soft.

    I don't have the recipe for polish cheesecake,but I have this
    one from New Jersey!!!
    
    Double foil outside of a 9" spring pan.
    Bake @350 F. 1hr. then leave in oven 1hr w/door closed and 1hr w/door
    open.
    
    Ingredients:
    
    2 lbs. cream cheese
    1 pint sour cream
    1 pint heavy cream
    7 eggs
    1 1/2 cups sugar
    2 tablespoons flour
    juice from 1 lemon
    2 teaspoons vanilla
    
    Blend cream cheese and sugar,add eggs,then both creams,then add
    the rest of the ingredients and mix until smooth,but not too long
    pour into pan and bake.It is VERY rich and you only need a small
    piece (if you can) Add strawberries and have with a cup of Moca
    Java.
    
    Tony....
    

    Blueberries "N" Cream Cheesecake
    
    2 1/2 cups fresh blueberries
    1 tablepoon cornstarch
    3 - 8 ounce packages cream cheese, softened
    1 cup sugar
    5 eggs
    2 tablespoons cornstarch
    1/4 teaspoon salt
    1 1/2 cups commercial sour cream
    2 tablespoons sugar
    1/2 teaspoon vanilla extract
    1/4 cup sugar
    1/4 cup water
    1 cup fresh bluberries
    
    Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in container
    of electric blender; blend until smooth.  Cook puree in saucepan
    over medium high heat about 15 minutes or until slightly thickened,
    stirring constanstly.  Make sure to keep stirring.  Set mixture
    aside to cool.  Reserve 1/2 cup puree for glaze.
    
    Beat cream cheese with an electric mixer until light and fluffy.
    Gradually add 1 cup sugar, mixing well.  Add eggs, one at a time,
    beating well after each addition.  Stir in 2 tablspoons cornstarch
    and salt.  Pour batter into a greased 9-inch cheesecake form pan.
    Pour puree over cheesecake batter; gently swirl with a knife.  Bake
    at 325 degrees for 45 minutes or until set.  (I baked it for about
    50 minutes then turned off the oven and let it sit for another ten
    minutes).  Remove from oven; cool on wire rack for 20 minutes.
    
    Combine sour cream, 2 tablespoons sugar, and vanilla; mix well.
     Spread over cheesecake.  Bake at 325 degrees and additional 10
    minutes.  Cool cheesecake on wire rack.  Cover and chill at least
    8 hours.
    
    Combine reserved 1/2 cup puree, 1/4 cup sugar and water in a small
    saucepan; cook over medium heat, stirring constantly, until thickened.
    Gently fold in 1 cup blueberries; let cool.
    
    Remove sides of springform pan.  Spoon blueberry glaze on cheesecake.
    
    
    I suggest you make this cheesecake the night before because it really
    taste better after it has been chilled.
    
    Enjoy!

    I noticed that both 60.0 and 60.1 say that the cheesecake may crack
    on top.  Does anyone know what causes that?  I'm sure I've seen
    cheesecakes before that are not cracked.  My mother makes one that
    always seems to crack and I heard her say she would really like
    to know why so I thought I'd put the question to all the cheesecake
    connoisseurs out there.  Any thoughts???  
    
    						John

    My cheesepie/cake used to crack but someone told me that after the
    pie was cooked, to turn off the oven and let the pie cool down right
    in the oven and they were right....I have no more cracks in my
    cheesepie.  You might want to cut down the baking time a bit to
    compensate for the cooldown time.  But it really works.
    
    -Dotti.

    Actually the recipe my mother uses does call for the cheesecake
    to cool down right in the oven.  I think it cooks for something
    like 50 minutes and then it has to be left in for another hour and
    a half.  Maybe if the oven gets opened, it will still cool too quickly.
    I don't know if she opens the oven before the cheesecake cools but
    it's possible.      

    Cracks occur on cheescake (or most any other cake also) because
    as the batter is being heated it expands, causing the partially
    cooked top to crack.
    
    Ken....

For a quick fix that tastes great, too:

	At the end of the cooking time, leave the oven on, and take the
	cheesecake out to cool on a rack for 5 minutes.

	While the cheesecake is cooling, mix 2 cups sour cream, 1 tablespoon
	sugar, and 1 teaspoon vanilla.

	After the cheesecake has cooled 5 minutes, pour the topping over it
	and spread lightly to cover (I leave a 1/2" border around).

	Place the cheesecake back in the oven for 5 minutes.  Then remove, 
	cool on a rack, cover and chill.

						     
							- JP

    For my cracked Thanksgiving cheesecake, I just made a Strawberry
    Glaze and poured it over the top, and chilled it till set.
    

    My mom is a perfectionist when it comes to her cheesecakes and regular
    cakes.  She has a special wrap that she wraps around the outside
    of the pan before placing in the oven.  (Yes, you cook the cake
    with it on.)  They are silver on the outside and white on the inside
    and have a velcro snap with which to adjust to the size of the pan.
    A professional baker told her about it and since she's used it she's
    never had a problem.  I have no idea what the principle behind it
    is, but it works.  You could probably go to a store like the
    Joy of Cooking and ask them about it.  They might even have it in
    the pots and pans department of Jordan's or Filene's. If you bake
    alot it might be worth looking into.
    
    Susan

     .10 is right.

     When  the  San  Andreas  fault  appears in your cheesecake, it  is 
     indeed  due  to  improper  cooling.   If the cheesecake is removed 
     immediately from  the oven, the outside begins to cool faster than 
     the inside.  This causes stress inside the cake which leads to the 
     crack.  A long,  slow  cool-down will prevent this.  Also, cooling 
     causes the cheesecake to shrink  somewhat  and if the sides of the 
     cake are stuck to the sides  of  the  pan,  this  too  can lead to 
     cracking.
     
     I have had very good luck using the pumpkin cheesecake recipe (and 
     variations thereof) that  is  listed  below.   I usually make this 
     cheesecake in the evening  and  it cools all night in the oven.  I 
     do not make a side  crust,  so  I  butter  the sides of the pan to 
     prevent sticking.
     
     I  would  not, however, recommend cooking all cheesecakes this way 
     as  some  would  certainly  overcook.  Sliced fresh fruit can hide 
     almost  anything,   and  often  makes  the  cheesecake  even  more 
     attractive.
     

                            PUMPKIN CHEESECAKE
                            
          2-1/2 lbs. cream cheese
          1 cup sugar
          4 large eggs slightly beaten
          3 egg yolks
          3 Tablespoons flour
          2 teaspoons ground cinnamon
          1 teaspoon ground ginger
          1 teaspoon ground nutmeg                 
          2 Tablespoons molasses
          1 cup heavy cream
          1 teaspoon vanilla
          1 can (about 1lb.) cooked pumpkin
          

     Crust:
     
          1. Preheat oven to 300F
          
          2.  Make a graham cracker  crust  from  1  cup graham cracker 
          crumbs,  1/4  c.   sugar, and 4  Tablespoons  melted  butter.  
          Press into the bottom of a nine-inch springform pan.  Bake 10
          minutes.  When cool lightly butter the sides of the pan.
          

     Cheesecake:
     
          1. Preheat oven to 425F
          
          2.  In a very large mixing bowl, beat  cream  cheese  with an 
          electric  mixer  until smooth.  Beat in sugar, then eggs  and 
          egg yolks.
          
          3.   Combine  flour, cinnamon, ginger, and nutmeg.  Beat into 
          cheese mixture.
          
          4. Beat in heavy cream, vanilla, and molasses.
          
          5.  Add  the  pumpkin  and  beat  at  medium speed just until 
          blended.
          
          6.  Pour batter  into  prepared  pan.    Bake  at 450F for 15 
          minutes;  turn oven down  to  250F  and  bake one hour.  Turn 
          oven off and leave cheesecake in  oven  overnight to cool (No 
          peeking!).  Refrigerate several hours before serving.   Serve 
          with  sweetened  whipped  cream and a sprinkle of  nutmeg  is 
          desired.

    This cheesecake is intended to be served as a main dish, rather than
    a dessert.  I've made it several times since it appeared in the
    July, 1984 issue of Bon Appetit, and it has always been a big hit.
    It's excellent for a sunday brunch idea, especially when served with
    champagne.
    
    Note that it is suggested to cool this off in the oven for about
    an hour after baking.  Re: .10, I have never had a "San Andreas
    fault" appear on this.
    
    	- Kathy
    

SPINACH, MUSHROOM AND GRUYERE CHEESECAKE

Note:  Can be served with homemade tomato sauce.

12 servings

1      tablespoon unsalted butter
1 1/3  cups fine breadcrumbs, toasted (I have used canned breadcrumbs)
5      tablespoons unsalted butter, melted

1 1/2  pounds cream cheese, room temperature
1/4    cup whipping cream
1/2    teaspoon salt
1/4-1/2 teaspoon freshly grated nutmeg
1/4    teaspoon ground red pepper
4      eggs
4      ounces Gruyere cheese, shredded (I have used Swiss cheese before)
1      10-ounce package frozen chopped spinach, thawed and squeezed dry
2 1/2  tablespoons finely chopped green onion

3      tablespoons unsalted butter
1/2    pound mushrooms, finely chopped
       Salt and freshly ground pepper


Preheat oven to 350 degrees F.  Butter 9-inch springform pan.  Mix breadcrumbs
and melted butter.  Press mixture firmly onto bottom and sides of pan.  Bake 
until set, 8 to 10 minutes.  Cool.

Mix cream cheese, cream, salt, nutmeg and red pepper in blender or processor
until smooth.  Blend in eggs.  Divide filling evenly between 2 medium bowls.
Stir Gruyere into one half.  Mix spinach and onion into remainder.  Pour 
spinach filling into pan.

Preheat oven to 325 degrees F.  Melt remaining butter in large skillet over
medium-high heat.  Add mushrooms and cook until all moisture is evaporated,
about 10 minutes, stirring frequently.  Season with salt and pepper.  Spoon
mushrooms over spinach filling.  Carefully pour cheese filling over top.  Set
pan on baking sheet.  Bake 1 1/4 hours.  Turn oven off and cool cheesecake
about 1 hour with door ajar.  Transfer to rack.  Remove springform.  Cool to
room temperature before serving.

** The cheesecake can be prepared as much as two days in advance and then
   refrigerated.  The finished cake is at its peak within 24 to 36 hours of
   baking.  If you refrigerate it, allow plenty of time to bring to room 
   temperature before serving.**
    

    I often give a cheesecake as a gift to friends who are cheesecake
    fans, and I end up sending the bottom of the cheesecake pan because
    I am afraid the cake will fall apart if I try to remove it.  Is
    there an easy way to remove the cheesecake from the bottom of the
    pan so that I don't have to worry about its return??
    
    Any help with this would be greatly appreciated.
    
    Thanks,
    
    Sue-Lane  
    

    
    I never tried this but maybe you could cut a circle of cardboard
    and fit it into the bottom of the pan before you put the cheese
    cake in.  
    
    Or, you could slide a thin piece of cardboard between the cheese
    cake and the bottom ot the pan and lift!
    
    Like I said, I never did either of the above so if they don't
    work, it ain't my fault!!!!
    
    :-)
    
    Karen

    I wouldn't suggest placing cardboard at the bottom of the pan, it
    doesn't do well in the oven (if you know what I mean).  I would
    try placing tin foil or wax paper at the bottom of the pan leaving 
    corners so that when the cake is done you can pull the corners 
    and slide it off the pan.
    

    I just made two cheesecakes last week and had no trouble removing
    the bottom of the pan.  I use a springform pan so only the bottom
    sticks to the cheesecake.  To remove the bottom, I used a small
    sharp knife and poked it around the edges separating the cake from
    the tin.  Then I pushed the knife in further and separate enough
    so that I could get my fingers inside.  Once inside, I put pressure
    on the cheesecake or pan (which ever is easier) and try to see if
    the two will separate.  Most of the time it does.  A lot of times I have
    the cheesecake on its side!  If it still doesn't separate, I'll
    continue to use the knife until I get it right.
    Cheesecake is very dense and holds together well.  You really shouldn't
    have any trouble separating the tin from the cake.  If that's still
    a concern, try using parchment paper on the bottom.  The problem
    with that is that making a crust like a graham cracker crust can
    be a pain when you have a piece of paper on the bottom of the pan.
    I've never tried using parchment paper because I've never had trouble
    getting the cake off the pan.  Hope this helps.

    Hi,
    
    I have tried the parchment paper and it works great. I have made
    desserts like cheesecake, chocolate torres etc. You can by 
    parchment paper by the roll at any cake decorating store. I have
    just recently sent away for vegetable parachment paper and it 
    says on the package that you can use them for vegetables as well
    as baked goods. I would not suggest using wax paper it might stick,
    but whatever you use make sure you follow the directions on the
    package. I paid $2.00 for the regular parchment paper and 3.59
    for the vegetable parchment, (the vegetable parchment paper is 
    reusable). 
    
    cl
    
    

    My cheesecake recipe calls for crushed Zweiback (sp) the baby cracker
    mixed with 2 T melted butter and a little sugar to line a buttered
    spring-form pan.  After the cake is baked and I am ready to take
    it out of the pan I find is slides right off onto a cake plate without
    any trouble.  If you used graham crackers or wahterver for the crust
    you might try adding the melted butter to the crumbs before lingin
    that should be lining the pan.  Hope that helps.
    

Remove cheesecake from oven (you already allowed it to cool there, didn't you?)
and slide a thin bladed knife between metal bottom and cake.  Use a wide
spatula to move the cake from the cake pan bottom to the round of sturdy
cardboard you have sitting right next to the cake....use the other hand
to balance the cake on the spatula and SLIDE the cake over (moving large
distances this method is not recommended 8^}).  To make the cardboard
more festive, cover with foil before moving the cake to it.

    The most simple manner to remove the cheesecake from the sprinform
    pan is to separate the sides, then turn cheesecake over onto a light
    plate. then run dental floss between the cheesecake and the metal
    pan bottm and remove. then carefully place the serving platter in
    its place and turn back over. 
    
    This method works for any non-runny cheesecake. If coerced enough,
    I might even submit my special recipe for cheesecake here. (Translate
    this to - if I remember to bring it in.)
    

A foil covered disc of cardboard in the bottom of the pan works very well.  
Stiff solid cardboard works better than corrugated, as the corrugations act as 
an insulator.  However, prebaking the crust is a good idea no matter which 
technique you use.  It makes the crust firmer, and also gives the bottom of 
the cake a head staRT.

						     
							- JP

    Source: Richard Isaacs (roomate in college)
    
    32  oz. whipped cream cheese
    1/4 lb. sweet butter
    16  oz. sour cream
    2   T   Cornstarch (mix with a little cold water)
    1   tsp vanilla
    1   tsp lemon juice
    1 1/2 C sugar
    5       eggs
    
    Allow cream cheese, sour cream and butter to stand at room temperature
    for 1 hour. Mash together. Blend all ingredients with mixer except
    eggs. beat each egg one at a time into batter. 
    
    Pour into 10" springform pan. Place in larger pan half filled with
    hot water. Bake at 375 degrees for 1 hour.
    
    Let cheesecake get cold. Run a knife around the edge and remove
    the springform sides. Place a piece of saran wrap on the top and
    place cake upside down on a plate. Run a piece of thread or dental
    floss between the bottom of the cake and the pan. Remove pan bottom
    and turn the cheesecake right-side up on a serving plate. Remove
    saran.
    
    Do not use a crust, there is no need.

    Hi,
    
    	This is a response to note 1296.9 on the subject of 
    different types of parchment paper. To my knowledge, there
    is two types of parchment paper that I have tried for 
    different purposes. 
    
    The first kind is probably the most common and comes on a roll 
    and is similar to wax paper. It's used to line cookie sheets, 
    to prevent cookies from sticking (Macaroons for example) or 
    to line cake pans, as well as cake decorating etc.
    
    The second kind is called "Patapar Paper" vetgetable cooking 
    parchment, and it comes in (24 x 36) reusable sheets. 
    
        By using the Patapar Paper, for cooking vegetables, it retains 
    the valuable vitamins, minerals, and natural juices of all your
    vegetables. It is a non-toxic, tasteless, and oderless sheet of
    specially prepared paper which is grease-resistant and keeps its 
    strength when wet.
     
         In technique used to cook vegetables with this type of parachment 
    paper is that you must first wet it, which makes it soft and pliable.
    Then you would add your vetables, seasonings etc, and tied everything
    up with a string. The How to do are illustrated in the bag they
    send you. 
            
        	If anyone is interested in ordering this product 
    you can try and write to the company: 
    
          "PATAPAR PAPER" VEGETABLE COOKING PARCHMENT
                
    		Home Health Products, INC.
                Virginia Beach, Virginia  23451 
     
    cl 

                WHITE CHOCOLATE SOUR CREAM CHEESECAKE
    
    
    This recipe was taken from the July 1988 issue of Chocolatier. We
    have served this to our company on two occassions, and both resulted
    in rave reviews for the dessert.  The recipe is extremely easy to
    prepare.
    
    YIELD:		12 Servings
    DIFFICULTY:		**
    PREPARATION:        45 Minutes plus baking, cooking, & chilling
    			times (allow 6 hours to chill the cheesecake)
    
    
    CHEESECAKE:
    
    	12 ounces coarsely chopped white chocolate
    	1 1/2 pounds cream cheese, softened
    	1/2 cup granulated sugar
    	1 teaspoon fresh lemon juice
    	Pinch of salt
    	1 1/2 cups sour cream, at room temperature
    	4 large eggs, at room temperature
    	2 1/2 teaspoons vanilla extract
    	4 to 6 Cups boiling water (for the water bath)
    
    
    SOUR CREAM TOPPING:
    
    	1 1/4 cups sour cream, at room temperature
    	2 tablespoons granulated sugar
    	1/4 teaspoon vanilla extract
    
    
    STRAWBERRY SAUCE:
    
    	6 cups fresh hulled strawberries, divided
    	1/2 cup water
    	1/2 cup plus 2 tablespoons granulated sugar
    	4 teaspoons cornstarch
    	2 tablespoons orange liqueur (eg, Grand Marnier)
    
    
    MAKE THE CHEESECAKE:
                 
    1. Position one rack in the middle and another rack in the bottom
    third of the oven and preheat to 400F. Remove the sides from a
    9-by-3-inch round springform pan. Trim a 9 inch cardboard cake circle
    so that it fits snugly within the curved lip of the bottom of the
    springform pan. Cover the top of the cardboard lined springform
    bottom with a piece of aluminum foil, leaving a two-inch overhang
    all the way around the edge. Carefully attach the sides of the
    springform so a s not to tear the foil. Wrap the foil overhang half-way
    up the sides of the springform pan. Lightly butter the foil-covered
    bottom and the sides of the springform pan.   (NOTE: Lining the
    bottom of the pan this way will give the cheesecake an even, flat
    base making it easy to remove the cheesecake from the pan.)
    
    2. In the top of a double boiler, over hot, not simmering, water,
    melt the white chocolate, stirring constantly, until smooth. Remove
    the top part of the double boiler from the bottom and cool the
    chocolate for 5-10 minutes, until tepid. 
    
    3. In a food processor fitted with the metal chopping blade, combine
    the cream cheese, sugar, lemon juice and salt. Process the mixture
    for 30 seconds and scrape down the sides of the container with a
    rubber spatula. Process for 1 minute until creamy. Add the melted
    chocolate, sour cream, eggs and vanilla. Process the mixture for
    30 seconds and scrape down the sides of the container. Process the
    mixture for one minute until smooth.
    
    4. Pour the cheescake batter into the prepared pan. Tap in several
    times on a work surface to deflate any large air bubbles. Place
    the cheesecake on the middle rack of the oven. Place a roasting
    pan on the bottom rack. Pour boiling water into the roasting pan
    so that it reaches a height of 2 inches. Bake the cheesecake for
    10 minutes. Lower the oven temperature to 300F. Continue baking
    the cheesecake 45-55 minutes, until the cheesecake is firm to the
    touch. DO NOT OPEN THE OVEN DOOR FOR THE FIRST 45 MINUTES OF BAKING.
    
    5. Remove the cheesecake from the oven and set it on a wire rack
    to cool for 10-15 minutes. Raise the oven temperature to 350F.
    
    
    MAKE THE SOUR CREAM TOPPING:
    
    6. In a medium bowl, whisk together the sour cream, sugar and vanilla
    until smooth. Pour the sour cream mixture over the cheesecake and
    spread it evenly with a spatula. Return the cheesecake to the oven
    and bake for 3-5 minutes, until the sour cream topping is set. Run
    a thin bladed knife around the inside of the pan to release the
    cheesecake. (This will help prevent the cheesecake and the sourcream
    topping from cracking during the cooling process.) Set the cheesecake
    on a wire rack and cool for 1-hour. Refrigerate the cheesecake
    overnight or at least five hours.
    
    
    MAKE THE STRAWBERRY SAUCE:
    
    7. In a medium saucepan, combine 4-cups of the strawberries, water
    and sugar. Cook over medium heat, stirring constantly, until the
    sugar dissolves and the strawberries start to soften. Raise the
    heat to medium-high and bring the mixture to a boil. Boil 3-5 minutes,
    until the strawberries turn to a puree. Strain the hot strawberry
    mixture through a sieve into a bowl.
    
    8. In a medium saucepan, make a paste by stirring together a small
    amount of the strained strawberry liquid with the cornstarch. Stir
    in the remaining strawberry liquid. Cook the mixture over medium
    heat, stirring constantly, until the mixture comes to a boil. Boil
    for 1 minute. Remove the pan from the heat and strain the suace
    through a sieve into a bowl. Cool to room temperature.
    
    9. Slice the remaining 2-cups of strawberries. Stir the orange liqueur
    into the sauce and gently fold in the sliced strawberries. Refrigerate
    until 30 minutes before serving. (The sauce may be kept refrigerated
    for up to two days.)
    
    10. Run a thin bladed knife around the edge of the cheesecake to
    release it from the sides of the springform and remove the sides
    of the pan. Slide two metal cake spatulas underneath the cheesecake
    and transfer it to a serving platter.
    
    11. Cut the cheesecake with a sharp thin-bladed knife, diping the
    knife into hot water between each slice. Serve a large spoonful
    of the sauce with each slice of cheesecake.
    
                                                                   
    ENJOY!!!  WE SURE DID!

     24 cupcake liners                1 teaspoon vanilla
     24 vanilla wafers                1 can (20 to 21 ox)
      2 pkg (8 oz each)                  Comstock Sweet pie filling
        cream cheese, softened
    3/4 cup sugar                   1/2 cup sliced nuts, optional
      2 eggs
      1 tablespoon lemon juice
    
    Line cupcake pans with liners.  Place a vanilla wafer in bottom
    of each liner.  In small bowl beat cream cheese, sugar, eggs, lemon
    juice and vanilla until light and fluffy.
    
    Fill the liners 2/3 full with cheese mixture.  Bake in preheated
    375 oven for 15 to 20 (I do only 15) minutes or until set.  Top each
    with spoonful of filling and 1 teaspoon nuts.  Chill.
    

    Here's another recipe for mini-cheesecakes that I cut out of the
    Nashua Telegraph last week.  Have not tried but sounds delicious.
    Even though the recipe doesn't call for the vanilla wafers I think
    I'd still use them.  Also this receipe did not say how many it
    would serve - my guess is 36.
    
      3 (8-oz) packages cream cheese
      1 cup sugar
      5 eggs
    1/2 pint sour cream
    1/4 cup sugar
      1 teaspoon vanilla
    
    Beat cream chesse with 1 cup of sugar until fluffy, add 5 egges
    and beat well.  Pour into paper-line muffin tins and bake 35 minutes
    at 325.
    
    In a bowl, mix well sour cream, 1/4 cup sugar and vanilla.  Let
    cakes cool until centers drop (about 5 minutes)  Then spoon sour
    cream mixture on each.  Bake 5 minutes longer.
    
    Remove from oven and place a maraschino cherry on each.
           

    I made this for a dinner party New Year's Eve.  It's one of the
    best (if not THE best) cheesecake I've ever eaten.  It's in the
    current issue of Cook's magazine, but for those of you who don't
    get that publication:
    
    			Lemon Mousse Cheesecake
    
    Soft and creamy, this cake combines the texture of a mousse with
    the lusciousness of classic cheesecake.  Because the cake is so
    creamy, it will be easier to slice if frozen.  A slicing knife can
    be heated with warm or hot water and wiped dry.
    
    Wafer Crust
    5 tablespoons softened butter
    6 ounces vanilla wafers (about 43)
    1/4 cup sugar
    
    Lemon Mousse Filling
    3 large lemons
    4 eggs
    24 ounces softened cream cheese
    1-1/2 cups sugar
    1/3 cup all purpose flour
    Candied Lemon Zest (recipe below) (optional)
    
    PREPARATION:  For the crust, coat a 9-by-3 inch or 10-1/2 by 2 inch
    springform pan with 1 tablespoonful of butter.  Seal the outside
    of the pan with foil.  Put the wafers and sugar in the workbowl
    of a food processor and process to crumbs.  Melt the remaining butter
    and process it into the crumbs.  Or, put wafers between two layers
    of wax paper and crush them with a rolling pin; transfer crumbs
    to a bowl and stir in sugar and melted butter.  Press crumb mixture
    evenly over the bottom of the pan.
    
    For the filling, grate 1 tablespoon lemon zest and squeeze 3/4 cup
    lemon juice; set aside separately.  Separate eggs.  Put cream cheese
    in a bowl and beat until smooth.  Gradually add 1-1/4 cups sugar
    and beat until light and fluffy, about 5 minutes.  Add flour, egg
    yolks, lemon juice, and zest and beat until smooth, 1 minute.  Whip
    the egg whites to soft peaks.  Gradually add the remaining sugar
    while whipping whites to firm peaks.  Fold egg whites thoroughly
    into the lemon batter.
    
    COOKING:  Adjust oven rack to middle position and heat oven to 325
    degrees F.  Pour batter into the springform pan.  Put springform
    in a baking dish just large enough to contain it.  Put dish in oven
    and add hot tap water to come 1 inch up the side.  Bake until cake
    is set and golden, 55 to 65 minutes.  Transfer pan to a rack; cool.
    Cover cake and refrigerate until chilled, at least 4 hours. (Can
    refrigerate 3 days or freeze 1 month).
    
    SERVING:  Run a knife along the edge of the cake to loosen.  Carefully
    remove pan rim.  Garnish slices of cake with Candied Lemon Zest
    (optional).
    
    Makes 10 to 12 servings.
    
    				Candied Lemon Zest
    
    1 large lemon
    1-1/2 cups sugar
    1/3 cup light corn syrup
    
    PREPARATION AND COOKING:  Carefully remove zest from the lemon in
    1-inch wide strips and cut into 1-by-1/4 inch julienne strips. 
    {I used a lemon zester, which yields considerably longer and skinnier
    strips, and it was *perfect*.}  Or, cut out eight 1/2-inch diamond
    shapes.  Put zest in a small nonreactive saucepan with  water to
    cover and boil for 5 minutes.  Drain and rinse with cold water.
    Bring 1 cup of the sugar, the corn syrup, and 1/3 cup water to
    boil in the saucepan.  Remove from heat, stir in zest, and let stand
    30 minutes.  Bring liquid back to a boil and let stand 30 minutes.
    Using a fork, remove strips from the syrup and transfer to a wire
    rack set over a pan to catch the drippings; cool.  Discard syrup.
    
    Put remaining sugar on a plate.  Press sugar onto each piece, or
    roll strips in sugar.  (Can store at room temperature up to 1 week.)
    
    Makes enough strips to garnish 1 lemon mousse cheesecake.

	Is this what you are looking for?  Its a pineapple cake with nuts
	and a cream cheese frosting.  Its really rich and delicious.

	Karen

	Pineapple Cake

	2 C sugar
	2 tsp soda
	2 C flour
	2 eggs
	1 C chopped nuts
	1-20 oz can crushed pineapple
	1 stick margarine, softened
	8 oz cream cheese, softened
	2 C sifted powdered sugar
	1 tsp vanilla

	Mix sugar, soda, flour. Add eggs, nuts, pineapple. Mix well. 
	Bake 40 minutes in ungreased 9 by 13 pan at 350 degrees. 

	Frosting : melt margarine, cream cheese. Add vanilla and 
	powdered sugar. Pour over warm cake.

    another cheesecake....
    
    CRUST:	1 c. Graham cracker crumbs
    		1/4 c. sugar
    		1 t. Cinnamon
    		1/4 c. melted butter
    
    		Mix well, press into 9 inch pie pan
    
    FILLING:
    
    		3/4 c. sugar
    		2 eggs
    		2 t. vanilla  or [1 t. vanilla & 1 t. almond extract]
    		1 T. lemon juice
    
    		Mix cheese & sugar, Add 1 egg at a time.
    		Add vanilla & lemon.
    		Mix well & pour into crust
    
    		Bake 25 min at 350, cool 10 min.
    
    TOPPING:
    		1 c. sour cream
    		1/4 c. sugar
    		1 t. vanilla
    
    		Mix & spoon onto cooked cheese cake.
    		Bake 10 more minutes at 350.
    		Chill 2 hrs.
    
    NOTE:  Can also add 1 tsp creme de menthe or orange extract in topping
    	   instead of vanilla.
    
    Keeps 1 week
    
    FYI:  1 t.  = 1 teaspoon
    	  1 c.  = 1 cup
    	  1 T.  = 1 Tablespoon 

    RE: 60.24
    
    I forgot to put in the cream cheese...in the filling, use a
    12 or 16 oz cream cheese at room temperature.
    
    I apologize...I know I hate when other people do this (don't proofread
    first).

    This recipe came from a flyer on a bottle of Cary's Maple Syrup
    by Bordens; I haven't tried it, but it sounded different so I thought
    I'd post it -
    
    Maple Pumpkin Cheesecake
    
    1/4 cup butter, melted
    1 and 1/4 cups graham cracker crumbs
    1/4 cup sugar
    3 8-ounce packages of cream cheese, softened
    1 14-ounce can Eagle Brand sweetened condensed milk (not evaporated)
    1 8-ounce bottle Cary's maple syrup
    1 16-ounce can pumpkin (2 cups)
    3 eggs
    1 and 1/2 teaspoon cinnamon
    1 teaspoon nutmeg
    1/2 teaspoon salt
    
    1/2 pint whipping cream
    1/2 cup chopped pecans
    
    Combine butter, crumbs and sugar; press into 9 inch springform pan.
    
    In large mixer bowl, beat cheese until fluffy' gradually beat in
    milk until smooth.  Add *1/4 cup* syrup and remaining ingredients.
    Pour into prepared pan.  Bake at 300 degrees for 1 hour and 15 minutes,
    or until set (center will be slightly soft).  Cool and chill.  Top
    with Maple Pecan Glaze.  Refrigerate leftovers.
    
    Maple Pecan Glaze
    
    In saucepan, combine remaining 3/4 cup maple syrup and 1/2 pint
    whipping cream; bring to boil.  Boil rapidly 15 to 20 minutes; stir
    occasionally.  Cool.  Add 1/2 cup chopped pecans.  Makes 1 and 1/4
    cups.
    
    Terry
  

    

    In note 1670 I mentioned a recipe I had devised.  I entered it in
    Chocolatier's recipe contest, but won no prize.  Here's the recipe.
    
		Susan's Triple Chocolate Cheesecake

    This is very rich, creamy, and flavorful cheesecake, with bittersweet,
    milk and white chocolates.  The almond "crust" adds a nice, contrasting
    crunch.  This cake serves 16 normal people or 8 choc-aholics.

	butter
	sliced almonds
	2 pounds (4 8-ounce packages) neufchatel cheese, at room
    	  temperature
	4 large eggs, at room temperature
	3/4 cup heavy cream
	1-3/4 cups granulated sugar
	4 ounces Hershey's Milk Chocolate, melted
	4 ounces Nestle's Baking White chocolate, melted
	4 ounces Hershey's Special Dark bittersweet chocolate, melted
	2 ounces semisweet chocolate, melted (optional)
	1/4 cup heavy cream (optional)
	1 tablespoon confectioner's sugar (optional)


    1. Preheat oven to 325 degrees F.
    
    2. Butter 9-inch pan with removable bottom (same dimensions as
    springform pan).*
    
    3. Press sliced almonds into butter on bottom of pan (sides, too, if
    you have the patience).
    
    4. Beat the neufchatel cheese for 7 minutes on high speed, until light
    and fluffy (I use my Kitchenaid mixer with flat beater).
    
    5. Add eggs, cream, and sugar; beat on medium speed just until blended.
    
    6. Measure scant 2-1/4 cups of batter.  Fold 1/4 cup into the milk
    chocolate until fully incorporated.  Mix in the remaining batter
    thoroughly and carefully.
    
    7. Spoon the batter into pan, leveling the batter.
    
    8. Repeat step 6 with the white chocolate.  It is especially important
    to thoroughly mix the chocolate into the batter, since you cannot see
    when it is mixed.
    
    9. Repeat step 7 with white chocolate batter.  Be especially careful
    when spooning in the batter, so your layers will be even.
    
    10. Repeat steps 6 and 7 with bittersweet chocolate, using remaining
    batter.
    
    11. Wrap bottom of pan in aluminum foil, extending the foil about two
    inches up the side.
    
    12. Place foil-clad pan in warm water bath (about 1 to 1-1/2 inches up
    the side) and bake at 325 degrees F for two hours.
    
    13. Turn off oven, keeping door closed, and allow cake to set for 1
    additional hour.
    
    14. Remove cake from oven.  Cover and refrigerate until completely
    cooled.
    
    15. Invert pan on cakeplate and unmold.  To facilitate unmolding, wet a
    cloth with hottest tap water and wring out thoroughly; place the cloth
    on bottom and around sides of pan to melt the butter slightly.

    
		Optional Glaze and Garnishing

    1. Stir cream and sugar slowly into melted chocolate, over warm water.
    
    2. Spread glaze over top of cake.
    
    3. Garnish with fresh strawberries or chocolate dipped-strawberries.

    
    * A 9-inch springform pan can be used.  The almonds will be a bottom
    crust rather than a top crust, and the bittersweet chocolate will be   
    the top layer rather than the bottom layer.  Using the pan with the    
    removable bottom, the almonds decorate the top of the cake and make
    further garnishing unnecessary.

    Here's one, from my Kahlua recipe book....
    
    Kahlua Cheesecake
    -----------------
    Zwieback Crust (Recipe follows)
    2 envelopes unflavored gelatin
    1/2 cup Kahlua
    1/2 cup water
    3 eggs, separated
    1/4 cup sugar
    1/8 tsp. salt
    2 (8 oz.) pkgs. cream cheese
    1 cup whipping cream
    Shaved or curled semisweet chocolate
    
    Prepare Zwieback Crust.  In top of double boiler, soften gelatin in
    Kahlua and water.  Beat in egg yolks, sugar and salt.  Cook over
    boiling water, stirring constantly, until slightly thickened.  Beat
    cheese until fluffy.  Gradually beat in Kahlua mixture; cool.  Beat
    egg whites until stiff but not dry.  Beat cream stiff.  Fold egg
    whites and cream into cheese mixture.  Pour into prepared pan.  Chill
    4 or 5 hours, or overnight.  Remove from refrigerator 15 minutes before
    serving.  Decorate with shaved or curled chocolate.  Makes 12 servings.
    
    Zwieback Crust:  Blend 1-1/2 cups fine Zwieback crumbs, and 1/3 cup
    EACH sugar and melted butter together.  Press firmly over bottom and
    half way up sides of a 9-inch springform pan.  Bake in a moderate oven
    (350 degrees F) 8-10 minutes.  Cool.
    
    To add a little flavor, spoon a little Kahlua over each serving.
    

These are fantastic and VERY easy to make.

2 8oz packages of cream cheese (softened)
3/4 C sugar
2 eggs
1 tbs lemon juice
1 tsp vanilla
24 vanilla wafers
1 21oz can cherry pie filling


Beat cream cheese, sugar, eggs, lemon juice, and vanilla until lightand fluffy. 
Line muffin pans with paper baking cups, and place in a vanilla wafer in the
bottom of each, fill 2/3 full.  Bake at 375 degrees for 17-20 minutes.   Top
with 1 tbs of pie filling, and chill.  
Makes 2 dozen.
 
Enjoy
                                                Robbin.

ps...
I sometimes make these without any topping, or with your favorite jam as the
topping.  Around my house they like them with, blueberry, or blackberry pie
filling, I like them with raspberry jam. 

         2 cups graham cracker crumbs
       1/2 cup butter or margarine melted
         1 envelope Knox Unflavored Gelatine
       1/2 cold water*
         3 packages (8 oz each) cream cheese, softened
     1 1/4 cups sugar
         1 can (5 oz) evaporated milk (not condensed)
         1 teaspoon lemon juice
       1/3 cup amaretto liqueur*
         1 teaspoon vanilla extract
       3/4 cup whipping or heavy cream whipped
    
    Combine graham cracker crumbs with butter.  Press onto bottom and
    up sides of 9-inch springform pan; chill. 
    
    In small saucepan sprinkle gelataine over cold water, let stand
    1 minute.  Stir over low heat till completely dissolved about 3
    minutes; set aside.  In large bowl beat cream cheese with sugar
    till fluffy, about 2 minutes.  Gradually add evaporated milk and
    lemon juice.  beat at medium-high speed till mixture is very fluffy,
    about 2 minutes.  Gradually beat in gelatine mixture, liqueur and
    vanilla until throroughly blended.  Fold in whipped cream.  Pour
    into crust; chill 8 hours or overnight.  Garnish with chocolate
    sauce (Kind of swirl it) and cherries.
      
    *Substitution:  Omit amaretto liqueur.  Increase water to 3/4 cup
                    add 1/2 teaspoon almond extract with vanilla.

    .-1   How much cocoa do you use?  I don't want to guess at the amount
    and the quantity on my system as a reversed question mark.
    
    Also, can you use hot chocolate mix since its called Hot Chocolate
    Cheesecake.
    
    Thanks for the info.
    
    Flo

    re:-.1
    
    cocoa powder and hot chocolate mix are not interchangeable. Hot
    chocolate mix has sugar and powdered milk in it, cocoa powder is
    bitter unsweetened chocolate.

Re:   .2

The cocoa quantity is 1/2 cup.



Jan

Lindy's Famous Cheesecake

I read note 2010.8 where the sugar amount differs from my recipe, so I 
rechecked it last night.  We seem to have the same recipe (I have the copy
from the paper, still) but mine calls for 1/4 cup sugar.

PASTRY:

	1 cup sifted all-purpose flour
	1/4 cup sugar
	1 teaspoon grated lemon rind	
	1/2 teaspoon vanilla extract
	1 egg yolk
	1/4 cup butter or margarine

Mix flour, sugar, lemon rind and vanilla extract in a bowl.  Make a well
in the center, add unbeaten egg yolk, butter or margarine and work mixture
together with your hands until it forms a ball.  Wrap in waxed paper and 
chill in refer for an hour at least.

When thoroughly chilled, get out a 9 inch spring-form pan and oil bottom.
Start your oven at 400F or moderately hot.  Cut off about one-quarter of the 
dough, roll dough directly on bottom of pan 1/8 inch thick with a rolling pin.
Trim the edges and bake 6 to 8 minutes or until golden.  Cool. Meanwhile, 
divide rest of dough into three parts.  Roll each section 2 1/4 inches x
9 inches.  Assemble springform pan with crust on botton.  Line inside of 
pan with pastry strips, overlapping ends.  It's easier to roll this between
wax paper.  Preheat oven to 500F and follow recipe for cheesecake.

CHEESE FILLING:

	2 1/2 lb cream cheese
	1 3/4 cups sugar
	3 tablespoons flour
	1 1/2 teaspoons grated orange rind
	1 1/2 teaspoons grated lemon rind
	1/4 teaspoon vanilla extract
	5 eggs
	2 egg yolks
	1/4 cup heavy cream

Let cream cheese soften in a large bowl; blend in sugar, flour and vanilla.
Beat with electric mixer until light and fluffy.  Add eggs and egg yolks,
one at a time, beating well after each addition.  Stir in heavy cream, pour
cream cheese mixture into pan carefully so as not to dislodge crust on sides 
of springmold.

Bake 10 minutes at 500F, lower temperature to 250F and bake 1 hour longer.
Turn off oven and let cake remain for 1 hour more in oven.

Remove from oven, cool on a wire rack, loosen around edge with a knife;
release spring and remove side of pan.

I top mine with thickened cherries which makes it look very pretty.  Just like 
the Lindy's Cheescake we used to buy in NY and take home... all the way to
Ohio.
	

    
    To make strawberry topping, I just make a small amount of sugar syrup,
    blend (or process) about a third of the strawberries to be used
    (let's say a third of a quart) with the sugar syrup, cut up the rest
    of the strawberries by hand into halves or thirds, and throw them
    into the puree.  Adjust the sweetness with more sugar syrup if desired
    and refrigerate for at least a few hours, if time permits. 
    
    Diane
    

For a traditional glazed fruit topping:

select ripe fruits, like strawberries or blueberries -- or use obviously
canned fruits like peaches or pineapple chunks.  Never used fresh pineapple.
Frozen fruits can be used if they are individually frozen and if they keep
their shape when defrosted...like dark cherries for instance.

If using fresh fruit:

puree enough fruit to make approx. 1 and 1/4 cup of puree.  Sweeten to
taste with sugar.  Mix 2 level teaspoons arrowroot powder (or cornstarch if you
cannot find arrowroot) with enough cold water to make a paste...very gradually
add the fruit puree, stirring to smooth out any lumps.  cook over very low
heat until the puree is slightly thickened and "clear" - the arrowroot is
cooked and the result is a nice clear product.  Remove from the stove and
stir in a drop or two of food coloring if you want - to make strawberries
really red, for instance.  Place whole strawberries or cut strawberries on
top of the cheesecake in the desired pattern and then spoon the slightly
cooled puree over the fruit.  Chill for at least 3 hours to set the glaze
and fruit.  Remove the sides of the springform pan and serve.  The same 
works well for blueberries.

If using canned fruit, proceed as above, using the syrup from the fruit to
sweeten the puree of fruit to taste and mix the arrowroot paste.  

If using frozen fruit, you may have to choose an alternate method of creating
the puree.  For dark sweet cherries, I used CANNED dark cherries for the
puree, and the individually frozen cherries, thoroughly defrosted and drained,
for the actual fruit on the cheese cake.

Made this last night.  Haven't tried it yet, but it sounds yummy, doesn't 
    it?  It was really simple.  From "The Enchanted Broccoli Forest",
    comes:  Amaretto Cheesecake  (I substituted graham cracker crumbs
    for chocolate wafer cookie crumbs.)
    
Preheat oven to 325 degrees.

CRUST

Mix:

1 1/2 cups Graham Cracker Crumbs
1/3 cup ground almonds
1/3 cup Amaretto
2-3 tablespoons melted butter

Pat into 9" or 10" springform pan.

FILLING

Combine:

4 eggs
1 cup sugar
1/4 teaspoon salt
2 cups Ricotta Cheese
8 oz. softened Cream Cheese
1/3 cup amaretto
1/2 teaspoon grated orange rind

Beat with an electric mixer for 5 minutes.  Pour into crust.

Place cake in the center of oven and bake for 1 hour at 325 degrees.  
Shut off oven heat, and open oven door; leave cake in for 15 minutes more.
Let cake cool on counter.  Wrap tightly and refrigerate for at least
8 hours.

    
    
    
    <"PUERTO RICO'S CHESSE CAKE">
    
    
    3 EGGS
    8 OZ. OF PHILADELFIA CREAM CHESSE
    5 SLICE OF BREAD (CUT OF THE EDGES)
    1 SPOON OF BUTTER
    1 CAN OF EVAPORADED MILK (APROX.8 OZ.)
    1/2 CUP OF MILK 
    1 CUP OF SUGAR
    
    INSTRUCTIONS:
    
    MIX ALL INGREDIENTS IN A BLENDER AND POUR IN A RECIPIENT WITH THE HARD
    *CARAMEL. BAKES ON STOVE IN VAPOR CASSEROLE FOR 45 MINS. LET COOL AND 
    TURN OVER ON PLATE. (EAT COLD) 
    
    *INSTRUCTIONS FOR THE CARAMEL:
    
     1 CUP OF SUGAR
     2 TSP OF WATER
    
    IN THE SAME RECIPIENT WHERE YOU WANT TO MAKE THE CAKE, PUT THE 
    WATER AND THE SUGAR AND PLACE ON THE STOVE (MEDIUM RANGE) STIR 
    FREQUENTLY UNTIL THE SUGAR TURNS BROWN AND SMOOTH. LET COOL;
    THEN POUR THE MIX.
    
    
              ****ORIGINAL FROM AGNES AND NAYDA****
    
            (ANY OTHER SIMILIAR IS JUST COINCIDENCE)
    
    
    

    This recipe sounds delicious and easy. Can you please describe/define a 
    vapor casserole?
    
    Marcia

    This recipe can be found on the back of the prepared graham cracker
    pie crusts:
    
    ingredients:
    
    1 graham cracker pie crust
    1 cup sour cream
    1 package cream cheese, softened
    1 container cool whip whipped topping, thawed
    2 tsp. vanilla
    1/3 cup sugar
    
    
    Beat cream cheese until smooth.  Add in sugar and mix.  
    blend in sour cream.  Add vanilla.  Mix well. 
    Fold in whipped topping.   Scoop into pie crust.
    Refridgerate for at least 4 hours.
    
    Top with topping of your choice - strawberries,
    cherries, etc.
    
    This is a very light whipped pie that tastes like cheesecake,
    but isn't filling like cheesecake.
    You can use all light ingredients for a low-fat dessert.

    I would love to try this, but have a couple of questions first....
    
    What size package of cream cheese?
    What size container of cool whip?
    
    Conni

    
    Hi!!
    
    AT LAST SOMEONE WILL TRY MY CHEESE CAKE...
    WHAT I MEAN WITH VAPOR CASSEROLE IS: 
    USING A BIG CASSEROLE (THAT SHOULD BE USED ON THE STOVE) WHERE THE 
    CAKE PAN FITS IN WITH SOME WATER AND HAS TO BE COVERED.
    
    HOPE THIS HELPS...
    
    "BUEN PROVECHO"
    
    AGNES    
    
    

    I'm guessing that a vapor casserole is a ..... (drum roll, please)
    
    Pressure cooker!
    
    Yes, you can make cheesecake in a pressure cooker.  I've done it.  Most
    pressure cooker cookbooks have cheesecake recipes.  The
    hardest part is finding a springform pan that fits inside.  In my case,
    I needed a 7".  After visiting four stores, I let my fingers do the
    walking and found a good supply of springform pans in all sizes at a
    kitchen store in the Pheasant Lane Mall, Nashua, NH.
    
    Susan

    
    
    PLEASE SUSAN LET ME KNOW IF YOU LIKED IT OR NOT????
    
    BYE 
    
    AGNES  
    
    AGUADILLA PUERTO RICO DEC
    
    

    Brownie Cheesecake
    
    (this can be done in a 8x8 pan if you don't have a spring form pan)
    
    10oz Brownie Mix 
    
    mix as package directs. leave out two tablespoons of mix.
    grease pan and bake 15 minutes in 350degree oven.  Let cool for 5
    minutes.
    
    Mix together:
    
    2 8oz cream cheese
    1/2 c sugar
    1 t vanilla
    2 eggs  (beat mixture before and in between each egg)
    
    pour on top of brownie crust. drop the "left over" brownie mix on top 
    and swirl with knife to make marble effect.
    
    Bake 350degrees for 35 minutes.
    
    enjoy, this is delicious....
    

    I realize this is a very old note. But just in case someone is still
    interested in the cheesecake recipee that appeared on reply 0.28, I
    want to clarify what the author means by "vapor casserole". No, it is 
    not a pressure cooker as suggested on reply .33. Vapor casserole is 
    just a doble boiler. That's right.  This recipee calls for the 
    cheesecake to be cooked on the range top rather than in the oven. She 
    tried to explain the concept in reply .32, but I believe was not 
    successful on conveying the message. What she intended to explain in
    .32 was that the pan that contains the cheesecake mixture (she calls it 
    cake pan) is placed inside a larger pan (what she calls a big casserole) 
    which contains  water.  The whole thing has to be covered. This is just 
    a double boiler. You have to keep adding water until the cheesecake is 
    done, which will be when you insert a knife and it comes out clean and 
    shiny.  The consistency of the finished cheesecake, however, will be 
    closer to what you will normally call custard. But is is delicious.
    
    Cheesecake lovers, try it, you will like it....     
    
          

    
    Having just read 60.28 it sounds more like a flan instead of a
    cheesecake but I will try it tonight as I love both!!
    
    Trudy

    My husband is from the Bronx.  He lived a few blocks from S and S
    Cheesecake bakery, which still makes the densest cheesecake you've
    ever tasted.  He sometimes brought a 5 pound cheesecake with him to
    college and ate it for lunch with his friends.  It was filling enough
    that no other food was needed!
    
    Now we live 450 miles from S and S, so this wife had to do some
    improvising.  I came up with this recipe which met his approval:  He
    stuck a fork in a slice and it didn't waver at all.  It even tasted
    right!  The only difference was that I used a Graham cracker crust
    because I find S and S pastry to be pretty flavorless.
    
    My recipe is simple and easy, too.  Here's the recipe:
    
    1.  Butter the sides of a 8.5" diameter springform pan.
    2.  Wrap aluminum foil around the bottom and sides, at least 1 inch up.
    3.  Mix 1 cup Graham cracker crumbs, 1 teaspoon cinammon, and 1/3 cup
    margarine or butter, melted.  Press this into the bottom of the pan.
    4.  Use an electric mixer to soften 3 pounds of room-temperature
    cream cheese, until it is as smooth as possible.  Stop periodically to
    let the mixer cool off so it doesn't burn out!
    5.  Blend in 2 cups of sugar, 2 teaspoons of vanilla, and the grated
    rind of 1/4 lemon.
    6.  One by one, blend in 6 eggs, mixing in each thoroughly before you
    add the rest.
    7.  Pour the mixture into the pan, smoothing the top.
    8.  Put the pan into a larger pan (I used a cookie sheet) in a
    preheated 325 degree oven.  Add hot water to the outside pan.
    The rack should be 1/3 up from the bottom of the oven.
    9.  Bake about 2 hours until the cake is evenly brown on top.  
    If it gets dark too fast, move it lower in the oven.
    10. Remove and place on a rack.  Remove foil.  Let cool 4 or 5 hours. 
    Refrigerate until serving.
    
    The only change I'll make next time:  omit the foil and put the pan of
    hot water on a separate oven rack below the cake.  Some hot water got
    into the cake pan and wet the crust.  Nobody who ate the cake seemed to
    notice, but I did not like the idea.
    
    Enjoy it in good health!
    
    Laura

    Found this and thought I'd add it to the note. Looks pretty easy.
    
    Creamy Baked Cheesecake
    (Makes 1 9-inch cheesecake)
    
    1 1/4 C graham cracker crumbs
    1/4 C sugar
    1/3 C margerine or butter, melted
    2 (8-oz) packages cream cheese, softened
    1 (14-oz) can Sweetened Condensed Milk (NOT Evap milk!)
    3 eggs
    1/4 C (ReaLemon) lemon juice concentrate
    1 (8-oz) sour cream
    1 (21-oz) can cherry pie filling, chilled
    
    Preheat oven to 300F.
    Combine crumbs, sugar and margerine; press on bottomof 9" springform
    pan.
    In mixer bowl, beat cheese until fluffy. Gradually beat in milk until
    smooth.
    Add eggs and lemon juice, mix well.
    Pour into prepared pan.
    Bake 50-55 mins or until center is set.
    Top w/sour cream. Bake 5 mins longer.
    Cool.
    Chill.
    Top w/pie filling.
    Refrigerate leftovers.

                <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 114.0                      PUMPKIN DELIGHTS                      11 replies
PEN::KALLIS                                         418 lines  10-APR-1985 08:30
--------------------------------------------------------------------------------
Some time ago, I asked if anybody had any pumpkin-based recipes.  I got
an overwhelming responze of zilch!  I guess nobody understands just how
many delightful things can be fabricated from that near-sacred veggie.
Therefore, I'll share with you my favorites, including source/citation.

Apollonius


New England Pumpkin Cheesecake

    Crust:
         1  cup graham cracker crumbs
       1/3  cup melted butter

    Filling:
        24  ounces cream cheese, softened
         1  cup sugar
         5  eggs
         1  16-ounce can pumpkin
       1/2  cup Courvoisier cognac
         1  tbs maple syrup
         1  tsp cinnamon
       1/2  tsp nutmeg

    Topping:
         1  cup sour cream
         1  tbs maple syrup
       1/4  cup sugar
            walnuts, coarsely chopped

    Combine graham cracker crumbs and press on bottom of 9-inch 
springform pan.  Chill.  In large bowl, beat together cream 
cheese with sugar until well blended.  Beat in eggs, one at a 
time, until light and fluffy.  Blend in pumpkin, cognac, maple 
syrup, and spices.  Pour into prepared crust.  Bake at 325o F for 
1 hour, 30 minutes.  Increase heat to 400o F, bake additional 10 
minutes.  Blend together topping ingredients and spread over 
cake.  Cool.  Remove sides of pan.  Chill.  Garnish border with 
chopped walnuts.
    (Note:  Some prefer to add topping at the time the heat is 
increased to 400o so that it is baked with the cake for 10 
minutes.  The recipe is ambiguous about this.)

Bon appetit!

    Hi,
    
    	I'm new to the conference, but not to cheesecakes.  I was wondering
    if some kind soul out there had a recipe for a "creamsicle" cheesecake. 
    "creamsicle" is in quotes because I don't know if there is one
    explicitly, but I need a cheesecake that tastes like those creamsicle
    ice cream bars (subtly mandarin orange in flavor).  Can anyone help by
    posting one, or point me in the direction of a cook book that might
    contain one?
    
    Thanks in advance,
    
    Jesse

    Jesse,
    
    If you don't find an actual recipe, here's how you can experiment to
    get that flavor.  (which IS delicious, I agree)
    
    I would make a basic vanilla cheesecake, using a recipe without any
    sour cream to make it tart - just cream cheese, eggs, sugar, vanilla.
    Then I would add some orange flavoring. What kind?  (she says, thinking
    out loud) Well, not grated orange peel - that's too tart.  Maybe frozen
    oj concentrate.  That would work well without adding too much water to
    your recipe.  If the concentrate needs more concentratin', you can
    simmer it in the microwave, uncovered, to reduce even more.  That ought
    to work.  How much?  Guess work for now.
    
    Let us know, ok?
    
    Good luck,
    Laura	

    I'm on a no-sugar diet and thought other people might like this.
    It has a lighter consistency than regular cheesecake, but it is
    very good...my husband can't believe it's from a diet book.
    I used light cream cheese and light sour cream.
    
    
    		NO-SUGAR, NO-BAKE CHEESECAKE
    
    
    	3 eggs
    	2 -8 oz. pkgs cream cheese (at room temp)
    	1 tsp Almond extract
    	1 pkg unflavored gelatin
    	16 pkgs Equal
    	2 TBS water
    
    	In a double boiler mix 8 pkgs Equal and gelatin, add water.
    	Separate eggs and slightly beat egg yolks.  Add egg yolks to
    	gelatin mixture.  Heat in double boiler about 5 minutes, until
    	gelatin desolves (will thicken).  Remove from heat, add Almond
    	extract and stir.  Let cool to room temp.
    
    	Beat cream cheese until light and fluffy.  Add egg/gelatin
    	mixture.  Beat until creamy.
    
    	Beat egg whites until soft peaks form.  Add remaining Equal
    	(8 pkgs) slowly.  Beat until hard peaks form.
    
    	Fold into cream cheese mixture.  Mix well.
    
    	Pour in 9 inch **BUTTERED** pie pan.  Refrigerate several hours
    	until firm (about 4-6)
    
    	TOPPING:
    
    	1 cup sour cream		4 pkgs Equal
    	1 Tsp Vanilla
    
    	Mix and spread on FIRM cheesecake. 
    
    

    Is there any danger of Salmonella since the egg-whites aren't cooked?

    I thought the salmonella was in the egg yolk?  That is pretty
    much cooked by the double boiler.
    
    If I'm wrong, I guess you need to do what's best for you.  Kind
    of like the egg nog thing.  I don't worry about it and haven't
    been ill yet....but that doesn't mean it can't happen some day.
    
    I eat ceasar salad, shakes with raw eggs in them, egg nog, meringues,
    and this great cheesecake....guess I'm living on the edge, huh?
    
    Please please don't rathole about eggs here....we have enough
    notes about salmonella and eggs...8*)
    
    So I guess you just need to decide if this cheesecake is worth it...
    (I say GO FOR IT!)
    
    Kristen
    

    Veg cooking spray
    1 C nonfat ricotta cheese
    2 (8 oz) tubs light process cream cheese
    1 C firmly packed brown sugar
    3 tbsp flour
    1 1/2 tsp cinnamon
    1/2 tsp ground ginger
    1/2 tsp ground nutmeg
    1/4 tsp ground cloves
    2 eggs
    1 (16 oz) can mashed cooked pumpkin
    4 egg whites
    1/4 tsp cream of tartar
    1/4 C + 3 tbsp sugar, divided
    
    Coat bottom of 10" springform pan w/cooking spray. Wrap outside bottom
    and sides of pan with havy-duty foil, set aside.
    Position knife blade in food processor bowl, add ricotta and cream
    cheeses and process until smooth. Ad brown sugar and next 6 ingred.,
    process until smooth. Pour into a larg bowl; stir in pumpkin and set
    aside.
    Beat 4 egg whites (at room temp) and cream of tartar at high speed of 
    electric mixer until foamy. Gradually add 1/4 C sugar, 1 tbsp at a
    time, beating until stiff peaks form.  Gently stir 1/4 egg white
    mixture into pumpkin mixture. Gently fold in remaining egg white
    mixture.
    Pour into prepared pan; place in a large shallow pan. Add hot water to
    larger pan to a depth of 1". Bake at 300F for 50 mins. Remove from
    oven; let cool in water bath 1 hour. Remove springform pan from water;
    remove oil from pan. Cover and chill at least 8 hours.
    Place 3 tbsp sugar in a small saucepan over med-high heat. Caramelize
    by stirring often until sugar metls and is golden (about 5 mins).
    Rapidly spread mixture onto baking sheet coated with cooking spray.
    Cool completely.
    Break mixture into small pieces. Position knife blade processor bowl;
    add crystallized sugar. Pulse 6 times. sprinkle over cheesecake. 
    
    Yeild 12 servings.
    
    Cals 233 (29% from fat)  Compared to original cheesecake at: cals 464
    (63% from fat)
    
    ~beth

    Quick!
    
    I need a chocolate cheesecake recipe for a christmas party tomorrow
    night.  I tried a recipe last night that I was going to test on my
    cheesecake loving co-workers.  It was gross!  Very oily.  Good thing
    I tried it first!!!
    
    Anyways, I'd like one with a chocolate cookie crust.  Also, if
    marbleing is easy, that would be nice too!
    
    I do have a GREAT recipe for regular/graham cracker crust cheesecake.
    Can this be converted?  Would I have to cut down on something to
    compensate for the additional chocolate?
    
    Please help!!!

    RE: -1
    
    There are a few chocolate cheesecake recipes in this note.  Check the
    following replies:
    
	60.3  Sinful Chocolate Almond Amaretto Cheesecake
	60.52  Susan's Triple Chocolate Cheesecake
	60.58  brownie cheesecake
	60.61  Hot Chocolate Cheesecake (Boston Phoenix)
    
    Good luck!

    To convert a regular cheesecake recipe, you can just substitute
    chocolate wafers for the graham crackers in the crust.  Also, you can
    swirl in some thick chocolate syrup before cooking.
    
    Should be easy.
    
    L
    

This is late for your party, but maybe next time you could try it.
    
  (Chocolate Crumb Crust, recipe below)
  
  1/4 cup (1/2 stick) butter or margarine, melted
  1/2 cup Hershey's Cocoa
  3 packages (8 oz each) cream cheese, softened
  1 can (14 oz) Sweetened Condensed Milk
  4 eggs
  1 tablespoon vanilla extract
  
  Prepare Chocolate Crumb Crust.  Heat oven to 300.  In bowl, stir 
  together butter and cocoa until smooth, set aside.  In large bowl, beat 
  cheese.  Add cocoa mixture; beat well.  Gradually beat in sweetend 
  condensed milk until smooth.  Add eggs and vanilla; beat well.  Pour 
  into prepared crust.  Bake for 65 minutes.  Remove from oven to wire 
  rack; loosen cake from rim of pan.  Cool to room temperature; remove 
  rim.  Refrigerate.  Optional:  Top with whipped cream and additional 
  cocoa.
  
  Chocolate Crumb Crust:  Stir together 1 1/2 cups vanilla wafer cumbs 
  (about 45 wafers), 6 tablespoons powdered sugar, 6 tablespoons Cocoa 
  and 6 tablespoons melted butter or margarine; press onto bottom and 1 
  inch up side of 9-inch springform pan.

    
    A little late, but here is a recipe for marbled cheesecake, with a
    chocolate cookie crust.  This recipe calls for pulling the chocolate
    batter up from the bottom, but I have had better swirling by dropping
    spoonfuls of the chocolate batter into the plain batter and then
    swirling.
    
    Enjoy,
    
    michele
    
    
    
                          Marbled Cheesecake

	Crust:

		1 1/4 cups crushed chocolate wafers
	           2  Tbs  Confectioner's Sugar
	           2  tsp  Unsweetened Cocoa Powder
	          1/2 cup  Finely Chopped Walnuts
	           5  Tbs  Unsalted Butter, melted

	Filling:

	           1  cup  Semisweet Chocolate Chips
	           1  lb.  Cream Cheese, room temperature
	          1/2 cup  Granulated Sugar
	           4       Large Eggs
	           1  tsp  Vanilla Extract
	           1  cup  Sour Cream
	           3  Tbs  Firmly Packed Brown Sugar


	1. Heat oven to 350 degrees. Lightly butter 8" springform pan.

	2. Prepare crust: Mix all ingredients except butter in a mixing bowl. 
           Drizzle butter over mixture and stir until crumbs are moistened. 
           Press over bottom and halfway up side of buttered pan. 
    
           Bake 6 minutes. Let cool on wire rack then refrigerate until cold.

	3. Heat oven to 425 degrees.

	4. Prepare filling: Melt chocolate in top of double boiler over 
           simmering water.

	5. Beat cream cheese and granulated sugar in mixer bowl until light 
           and fluffy. Beat in eggs one at a time, then beat in vanilla. 
    
           Divide batter in half.

	6. Beat 1/3 cup sour cream, the brown sugar and melted chocolate into 
           half the batter. Beat remaining 2/3 cups sour cream into second 
           half. Pour chocolate batter into chilled crust. 
    
           Gently pour white batter on top. Swirl batters together using a
           sharp knife; do not over mix.

	7. Bake cake 12 minutes. Reduce heat to 250 degrees and bake until a
           1" circle in center of cake is barely soft, 55-60 minutes. 
    
           Let cake cool on wire rack to room temperature, then refrigerate 
           several hours or overnight.

	8. To serve, run knife around side of cake and remove side of pan.


	Serves 10	Calories per Serving: 538       
    
                        Protein: 10 g (7%)         Cholesterol: 186 mg 
                        Fat: 41 g (68%)            Sodium: 279 mg
                        Carbohydrate: 33 g (25%)
    

    Has anyone heard of a cheesecake called "SMEARCASE"?. It is made/sold
    by a local food chain (Maryland). It has a thicker cake like crust on
    the bottom/sides, is square in shape, about 3/4" thick and has cinnamon
    sprinkled on top. Some claim it is made with cottage cheese.

    Can't help you, but Smearkaas is Dutch for cheese spread.
    
    D!

Yes, this could also be a corruption of the German Schmierkaese which is
any spreadable type of cheese.

    I made Susan's Triple Chocolate cheesecake this weekend - it's great! I
    *did* make a mess of the kitchen (using a new food processor that was
    too small and everything oozed out all over the place), but... the
    cheesecake was great. It *does* make quite a bit, so I'd recommend
    planning to make (2) 8" pans or use something bigger than 9". 
    
    ~beth

    >It *does* make quite a bit, so I'd recommend
    >planning to make (2) 8" pans or use something bigger than 9". 
    
	I often use two 6" springform pans and freeze one.  (It freezes
	quite well.  Unfortunately, if you slice it before freezing, it
	can easily be eaten right out of the freezer!  ;-)


	Susan

    I need some help fast.  I have to go to a Christening on Saturday for
    my nephew and my brother asked me to make some cherry cheese tarts.  I
    was just wondering if these could be make with a regular grham cracker
    crust instead of using vanilla wafers?
    
    Also.  I lost my recipe so if someone could please enter on for me
    either today or tomorrow so that I can get them made tomorrow night.
    
    Thanks,
    
    Liz

    Look @ note .20 & .21, is that what you're looking for?
    

    re: .81, .20 was what I was looking for.  Thanks and by the way do you
    think they could be made with the graham cracker cust instead of the
    vanilla waffers or maybe a chocolate cookie the same size at the
    vanilla waffer?  Just a thought as to change them slightly.
    
    
    Thanks,
    
    Liz

    
    Liz,
                                                             
    I think the recipe calls for wafers because it will be easier.  I made
    mini-cheesecakes last night with graham crackers.  Not as quick as
    dropping a wafer into the liner but no big deal.
    
    ...Rania
    

    re: .79 DOCTP::FARINA
    
    ...*love* your personal name!!
    but please don't post any more nifty ideas about eating cheesecake!
    It's hard enough to pass up the ENTIRE thing as it is! 8-) (Even Mom,
    who is allergic to chocolate, ate this - and got a whopping headache,
    but said it was almost worth it). 
    
    `beth 

    Cracking happens because the top of the cheesecake dries out in the oven.
    You can prevent this, and still use a springform pan, by putting
    a shallow pan of water in the bottom rack of the oven with the
    cheescake on the top rack. It takes slightly longer to cook this way, 
    but it never cracks. 
    
    Eileen

    I have a cheesecase baking question: I've made the triple chocolate
    cheesecake a few times - always tastes good, but I'm having a problem
    with it LOOKING good. I can't find my springform pan (probably packed
    in storage with all the rest of the important bake-ware) and have been
    using a regular cake pan. The cake seems to 'sag' in the middle when I
    take it out. Am I not cooking it long enough? I follow the directions.
    
    And... it seems to rise on the sides, leaving a sort of crusty edge to
    it. Anyone have any ideas?
    
    thanks
    ~beth

    beth,
    Even with a springform pan, my cheesecakes always did that. I have a
    tendancy to underbake them because I like them creamy instead of
    crumbly.  So, I purchased some velcro strips that professional bakers
    use to even the heat on cake pans. You wrap them around the pan, and
    they keep the edges from getting too hot. That way the entire cake
    bakes more evenly.  I bought mine at Carousel Party warehouse in
    Worcester, but I'm sure any cake decorating outlet would have them. Now
    when I make layer cakes,  I don't have to "even" out the top to make it
    flat.
    Sarah

Also, since you are not using a springform, you can put the whole pan in a
water bath in the oven.

    I'm having a problem with my crusts (sounds like a personal problem,
    huh?) 8-)
    
    I don't understand how the crusts on the 'store-bought' cheesecakes
    come out so nifty. They stick right to the sides of the cake, and look
    wonderful. I made a crust (granted, I didn't pulverize the crumbs to
    death, maybe that was it) and it just sort of got soggy-ish on the
    bottom of the cake. Didn't taste horrible, but looked BLAH. 
    
    Should I bake the crust for a few mins BEFORE putting in the batter?
    
    Any ideas...?
    
    ~beth

Are you adding butter and sugar to the crumbs?  Also the crumbs should be pretty
small and consistent, no big chunks.

I always prebake the crust, too.  It's recommended in about half of my
cheesecake recipes, so I always do it.

Also, I have one special drinking glass that has a flat bottom and sides that
are almost flat except the top is a little bigger in diameter than the bottom. 
I use it to spread and compact my crusts.  It gives the sides a pretty good
foundation.  And, I don't end up with more crust stuck to my hands than to the
bottom.

    
    
    RE: Soggy crust
    
    I have a trick for preventing soggy crusts.  This works for either
    crumb crusts (for cheesecakes) or pastry crusts (for tarts, etc.) when
    the filling is very liquid, or must set a long time in the crust.  
    Prebake the crust and immediately upon removing it from the oven, brush
    the interior with beaten egg white.  Return to the oven for 30 seconds
    or so.  The egg white will set and 'seal' the crust.   
    

    
    
    	Hi,
    
    	I had a friend that used to make a diet cheesecake (no sugar and
    	no crust). It was just delicious!!! I've checked note 60.*, but
    	the only no sugar recepie, is for a no bake cheesecake - that is
    	not it...
    
    	Has anyone has a recepie for that???
    
    
    
    			Thanks in advance
    
    					Claudia