Wednesday, December 29, 2004
cheesecake
Cheesecake
Frances Riley
¼ lb. finely ground blanched almonds*
4 8-oz. pkgs. Cream cheese
½ c. heavy cream
1 ½ c. sugar
4 eggs, lightly beaten
Grated zest of 1 lemon
Grated zest of 1 orange
1 tsp. vanilla extract
Preheat the oven to 325°. Generously butter an 8x3-inch round cake pan and dust with ground almonds. In an electric mixer, beat the cream cheese, cream, and sugar until smooth. Add the eggs and beat again. Mix in the zests and vanilla. Pour into the prepared pan and place this pan in a slightly larger pan. Pour boiling water into the larger pan to come to 2/3 up the side of the cake pan. Bake until firm, approx. 2 hours, adding more boiling water when necessary. Turn off the oven, open the door, and let the cake sit until cooled. Invert onto a platter. Garnish with whatever, but best if eaten as is.
*You can use crumbled graham crackers if you don’t like almonds.
For entertaining, pour batter into muffin pan and make individual cheesecakes.
Frances Riley
¼ lb. finely ground blanched almonds*
4 8-oz. pkgs. Cream cheese
½ c. heavy cream
1 ½ c. sugar
4 eggs, lightly beaten
Grated zest of 1 lemon
Grated zest of 1 orange
1 tsp. vanilla extract
Preheat the oven to 325°. Generously butter an 8x3-inch round cake pan and dust with ground almonds. In an electric mixer, beat the cream cheese, cream, and sugar until smooth. Add the eggs and beat again. Mix in the zests and vanilla. Pour into the prepared pan and place this pan in a slightly larger pan. Pour boiling water into the larger pan to come to 2/3 up the side of the cake pan. Bake until firm, approx. 2 hours, adding more boiling water when necessary. Turn off the oven, open the door, and let the cake sit until cooled. Invert onto a platter. Garnish with whatever, but best if eaten as is.
*You can use crumbled graham crackers if you don’t like almonds.
For entertaining, pour batter into muffin pan and make individual cheesecakes.
# posted by Chelsea @ 2:05 PM 
