WetLeather Recipe Database - food for bikers

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
Ingredients:	Crust: 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. Crust: 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 well. 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.
Equipment: