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Name:Cheescake Contributor:Dave Uebele
Description:Cheesecake, asparagus-free Posted:1997-05-12
Key words:cheesecake Category:Desserts
ID:724 Updated:2006-01-09 16:54:43
1-1/2 c graham cracker crumbs
1/4 c sugar
1 tsp cinnamon
1/3 to 3/4 c butter, melted

Base Filling:
1/2 c sugar
2 eggs
2 8-oz packages of cream cheese, softened
1 tsp vanilla
1 tsp Grand Marnier

Top filling:
1 pint sour cream
6 Tbsp sugar
1 tsp vanilla
1 tsp Grand Marnier
Preparation:Preheat oven to 350 degrees.

Combine crumbs, sugar, cinnamon, and butter.

Butter a spring form pan (I've used both an 8" and a 10"
pan) and press crumbs into side and bottom of pan
(1/2 to 3/4 of the way up the side)
Bake for 5 minutes @ 350 degrees.

Base Filling:
Beat the eggs, add sugar and beat at least 5 minutes.
Add the vanilla, Grand Marnier, and cream cheese. Blend as well
as you can (there is usually still some lumps).
Pour into the pan/crust and bake 20 minutes @ 375 degrees.
Take out of oven and let cool for 15 minutes.

Top Filling:
Combine sour cream, sugar, vanilla, and Grand Marnier.
Pour on top of base filling (spread out gently)
Bake 5 minutes @ 475 degrees.

Let cool overnight in a refriderator.

Misc notes:
The 10" pan gives a slightly shallower cheasecake
if you want to get more slices, while the 8 inch has
deeper, more decadent slices.

I tried all kinds of methods to break up the graham crackers
and what seems to work best is the grinder attachment
on a kitchen-aide blender. A food proccessor would probably work
as well. Using too much butter in the crust causes it to bleed
out and burns on the bottom of the oven for the final 475 bake.
Use just enough to get the other ingredients to bind together

Give the crust the 5-10 minutes time to cool while preparing
the filling. Don't be afraid to really beat the eggs/sugar:
that's what helps give the filling its light texture. (The
kitchen-aide comes in handy here). Rum or other extracts can
be subbed for the Grand Marnier depending on taste/interest.
The sour-cream topping is light enough you can use a whisk
attachment or possibly even an eggbeater; don't be afraid
to beat it well.

That last time in the oven at 475 is hot. It may generate
smoke which can give an off flavor the cheesecake. If in
doubt, make sure the oven is clean and put a drip pan to
catch any butter that leaks out of the springform pan.

Keep chilled for transport, and don't try to transport
less than a whole cheescake or you will get an avalance.
Notes:No one seemed to mind the lack of asparagus in the cheescake,
and several expressed in interest in the recipe.

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