Yield: 1 cake
Measure | Ingredient |
---|---|
1 cup | Flour |
¼ cup | Sugar |
1 teaspoon | Lemon rind |
¼ teaspoon | Vanilla |
1 \N | Egg yolk |
¼ cup | Butter, softened |
2½ pounds | Cream cheese |
1¾ cup | Sugar |
3½ teaspoon | Flour |
½ teaspoon | Orange rind |
½ teaspoon | Lemon rind |
¼ teaspoon | Vanilla |
5 \N | Eggs |
2 \N | Egg yolks |
¼ cup | Cream |
CRUST
CAKE FILLING
Mix crust ingredients; press into a baking pan. Bake 10 minutes at 400 degrees F.
Combine filling ingredients; mix well and pour into baked crust.
Bake at 450 degrees F. for 10-12 minutes. Reduce to 200 degrees F.
for 1 hour.
NOTES:
* (Restaurant-style) cheesecake.
: Difficulty: easy to moderate.
: Time: 30 minutes preparation, 1 hour baking.
: Precision: measure the ingredients.
:
: Carol Orange, ucbvax!dagobah!orange : LucasFilm, San Rafael, CA
: Copyright (C) 1986 USENET Community Trust