| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Cheesecakes |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter; unsalted |
|
|
Graham Crackers |
| 1/8 |
c |
Sugar |
| 3 |
tb |
Cornstartch; sifted |
| 30 |
oz |
Cream cheese; at room temperature |
| 1 |
|
Egg; extra large |
| 1/2 |
c |
Heavy cream |
| 3/4 |
ts |
Vanilla |
INSTRUCTIONS
1. Liberally grease the side and bottom of an 8 inch springform pan with
the butter. Crush to powder enough graham crackers to lightly coat the
bottom. Coat the bottom with the cracker crumbs and refrigerate the pan
until ready to use.
2. Mix the sugar with the cornstartch. Add the cream cheese and stir to
blend well; stir in the egg and blend again. Add the heavy cream, a little
at a time, and mix. Stir in the vanilla. Spon batter into prepared pan.
Preheat the oven to 450 degrees F. 3. Bake for approximately 40 to 45
minutes, until the top is golden brown. Transfer the cheesecake to a rack
and let it cool for 3 hours. Makes 1 8 inch cheesecake.
Recipe by: Brooklyn Cookbook
Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@cinci.infi.net>
on Nov 16, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”