| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits |
|
Pie |
14 |
Servings |
INGREDIENTS
| 1 |
|
9-inch springform pan lined with a prebaked pastry crust |
| 5 |
pk |
(8-oz) cream cheese; at room temperature |
| 1 3/4 |
c |
Sugar |
| 3 |
tb |
All-purpose flour |
| 1 |
|
Lemon; grated rind (colored part only) of |
| 1 |
|
Orange; grated rind (colored part only) of |
| 1/4 |
ts |
Pure vanilla extract |
| 5 |
|
Whole eggs |
| 2 |
|
Egg yolks |
| 1/4 |
c |
Whipping cream |
|
|
Fresh fruit for garnish |
INSTRUCTIONS
From: japlady@nwu.edu (Rebecca Radnor)
Date: Fri, 9 Dec 1994 19:01:01 GMT
While this recipe suggests you use a prebaked pastry crust, a cookie crust
is just as wonderful.
1. Heat the oven to 500 degrees. With an electric mixer, beat the cream
cheese, sugar, flour, rinds and vanilla until smooth. Add the eggs and
yolks one at a time until combined. Add the cream and beat until just
combined.
2. Pour into the prepared springform pan. Bake 10 minutes at 500 degrees
and reduce the temperature to 200 degrees; bake until set, 1 hour longer.
3. Remove the cake from the oven and cool to room temperature on a rack.
Run a knife between the pan and the crust and remove the pan sides. Do not
remove the pan bottom. The cake may be eaten at room temperature or
chilled. Top with fruit and serve.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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