Looking for Cherry Cheesecake Recipe in Good Housekeeping Cookbook years old? - good housekeeping recipes
Recipe asked pks 3 8-ounce cream cheese, 3-4 eggs, sugar, 1 teaspoon vanilla, butter, biscuit crumbs
Tuesday, January 12, 2010
Good Housekeeping Recipes Looking For Cherry Cheesecake Recipe In Good Housekeeping Cookbook Years Old?
1 comment:
I have a cookbook more Fantabulous: The Good Housekeeping Illustrated Cookbook, but I mean the version 1980th
He has rebuilt a few times and I bought the revised copy with great expectations
This recipe is on page 158th I was somewhat surprised that I was directed, add the lemon zest and add the cherry juice, but it was fabulous. The only change I made was to remove the mother's use of the recently amended by the addition of cracker crumbs, until the right texture.
Cherry Cheesecake
1 cup biscuit crumbs
1 / 2 cup chopped California walnuts
1 / 3 cup butter, melted (I'm cool to room temp)
Sugar
3 8-oz pkgs cream cheese
6 eggs
2 cups sour cream
2 tablespoons cornstarch
1 tablespoon lemon juice
2 teaspoons vanilla extract
Cherry Topping
21 oz can cherry pie
1 tablespoon lemon zest
1 / 2 teaspoon lemon juice
Mix three ingredients and set aside.
Preheat oven to 350 degrees F
In a medium bowl with a fork, mix first
three ingredients and 1 / 4 cup sugar.
Press firmly into bottom and side-effects
9 "x 3" Form 1 1 / 2 "from the top.
In a large bowl with mixer at medium speed,
Beat cream cheese smooth move, slowly beat in 1 1 / 2 cups of sugar. With mixer at low speed, beat the eggs (one at a time)
and the remaining ingredients except the cherry filling.
At medium speed, beat three minutes.
Pour batter into the pan, Bake 1 hours, or until lightly browned.
Turn off oven and leave in oven 30 minutes.
(see my notes at the end)
, Remove cool in pan on wire rack.
Cover and allow to cool.
To serve:
Remove sides of pan.
Loosen with a wide spatula, cake from the pan bottom,
Slide the dish.
Evenly spread the icing on the cake to beat cheese.
My Notes:
I thought I had the perfect cheesecake.
I took the oven for 30 minutes
and it was nice as can be!
I turned round to ten minutes and had a huge column
about 3 cm long, in the middle!
Arrgghh!
Fortunately, overcoming the frosting covered
but I think the cake was still very cool in the oven for a lot longer, maybe an hour.
I read somewhere in a cookbook cheesecake, that the cracks caused by differences in extreme temperatures.
Therefore, from the oven and
Air temperature caused the crack.
This is an excellent recipe and will definitely do again. :)
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