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Path: utzoo!watmath!clyde!floyd!harpo!seismo!hao!hplabs!hp-pcd!daves
From: daves@hp-pcd.UUCP
Newsgroups: net.cooks
Subject: Re: Cheesecake (review and request)
Message-ID: <6500010@hp-pcd.UUCP>
Date: Thu, 8-Mar-84 11:19:00 EST
Article-I.D.: hp-pcd.6500010
Posted: Thu Mar  8 11:19:00 1984
Date-Received: Sat, 10-Mar-84 10:00:53 EST
References: <360@cae780.UUCP>
Organization: Hewlett-Packard Portable Computer Division - Corvallis, OR
Lines: 34
Nf-ID: #R:cae780:-36000:hpcvrb:6500010:000:1047
Nf-From: hpcvrb!daves    Mar  6 08:19:00 1984

Here is my *favorite* recipe for cheese cake.  I posted it once before,
but since you asked for it here it is.  The cake is very thick and
heavy.

Crust:
	1 3/4 cups graham-cracker crumbs
	  1/4 cup walnuts, chopped
	  1/2 teaspoon cinnamon
	  1/2 cup melted butter

Filling:
	3 eggs
	1 pound cream cheese
	1 cup sugar
	2 teaspoons vanilla extract
	3 cups sour cream

Mix all crust ingredients together.  Press into bottom of 10 inch spring
form pan.

Combine eggs, cheese, sugar, and vanilla.  Beat until smooth.  Blend in
sour cream.  Pour into crust.  Bake at 375F for 1 hour.  Chill 4 to 5
hours.  Serves 12(?).

**IMPORTANT NOTES**
-Philly cream cheese is not the best brand to use.  If you can find some
 other brand (try bulk cheese stores) use that instead.  I have had the
 best success with Pauly cream cheese.
-You *must* let the cheese cake cool, or it will taste terrible!!!
-Flavor will improve greatly with age.  I try to make it at least 1 week
 in advance.

--Dave Serisky  Hewlett-Packard, Corvallis, OR
  ...hplabs!hp-pcd!daves