Skip to content

Optional

From Top Secret Recipes Step By Step (gnv 64).

No ratings yet
Source not stated by archive.org
Credit

From Top Secret Recipes Step By Step (gnv 64), printed page 9, digitised by the Internet Archive: https://archive.org/details/TopSecretRecipesStepByStepgnv64

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. a glass or bottle
  2. a slice of cheesecake

Method

  1. Extra creamy canned whipped cream Line the bottom and sides of a 1 0-inch springform cake pan with parchment paper.
  2. Make the parchment paper lining the side of the pan slightly higher than the pan to hold in the filling as it rises.
  3. Butter the pan to make the paper stick.
  4. Wrap foil around the bottom of the pan to keep it dry when in the water bath.
  5. Combine the graham cracker crumbs with the sugar and cinnamon in a medium bowl.
  6. Stir in the melted butter, then press the crumbs into the bottom of the lined pan and about two-thirds of the way up the side.
  7. Use the bottom of a glass or bottle to press the crumbs flat.
  8. Place the pan in your freezer until you are ready to fill it.
  9. Preheat the oven to 350 degrees F.
  10. Fill a pan that is larger than the springform pan with Vi inch of water and place it in the center of the oven.
  11. Make the cheesecake filling by combining the cream cheese with the sugar in a large bowl with an electric mixer on high speed.
  12. When the mixture is smooth, mix in the eggs, sour cream, and vanilla.
  13. Pour all of the filling into the springform pan.
  14. Smooth the top with a spatula, then gently place the pan in the water bath in the oven and bake for 70 minutes or until the top is light brown.
  15. After 70 minutes, turn the oven heat off and let the cheesecake sit in the closed oven for another 20 minutes.
  16. Remove the cheesecake from the oven and let it cool, then cover and chill for at least 4 hours in the refrigerator.
  17. To serve the cheesecake, remove it from the springform pan and cut into 12 slices.
  18. Slice the stem end off the strawberries, then dip each strawberry into the glaze (it helps to pierce the strawberry with a skewer to dip it into the glaze).
  19. Place a slice of cheesecake on a serving plate.
  20. Place two glazed strawberries on top of each slice of cheesecake and one strawberry on the plate.
  21. Add a dollop of whipped cream on top of each slice of cheesecake and a dollop of whipped cream on the plate, if desired.

Plating

The plating picture will go here.

Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.

Create your own image with FoodStudio