Re: Italian Cheesecake by Tyler of Vegas
To Etta in LA
I used 8 oz packages of cream cheese in the cheesecake.
To Keith-Evansville
I don't know if I'm allowed to repost recipes from others,
but I'll send it and Nancy can decide. Here is the recipe as
printed in the June 6, 2005 newsletter--I have added a few
hints & shortcuts that I take in parenthesis:
This cheesecake is unlike any I've ever had before and the
secret to it is how many minutes each ingredient is whipped
together. Its a very light cheesecake which is unusual in
itself yet it has a rich taste to it. Rocco's
great-grandmother used to serve this in Sicily only on
holidays and on the day after there wasn't a crumb left, lol.
Italian Cheesecake
4 pkg of cream cheese, softened to room temp (Don't use
generic brand cream cheese, it does affect the texture) (8
oz packages--Sheryl)
4 eggs
1 cup of sugar
1 container of sour cream (8 oz-S)
2 tblsp sugar
3 tblsp vanilla
1 box of graham cracker crumbs (I used about 24 crackers-S)
Melted butter
First off, butter the sides and bottom of a springform pan.
Melt down some butter and add it to graham cracker
crumbs....just enough butter to where the crumbs "stick
together". Press the crumbs all along the bottom and sides
of your springform pan.
Next, beat eggs, 1 cup sugar, and cream cheese together for
15 minutes. (I cheat and use a blender-S) The secret to this
cheesecake is the timing...no more and no less then 15
minutes. When done, pour this mixture into the springform
pan and put into a preheated oven of 350 degrees for 25
minutes. Once again, the timing is very important, no more
and no less. (I had to bake it about 35 minutes in my
oven--just til the center is almost set-S)
Next, set your mixer on "whip" and mix together the 1
container of sour cream, the 2 tblsp of sugar and the 3
tblsp of vanilla. Mix for exactly 10 minutes. (Again, I use
a blender until smooth and creamy-S) Gently pour this on top
of the cheesecake, then bake in a 425 degree oven for 5
minutes (I keep mine in for about 10 minutes, or until there
are browned bubbles around the edges-S). Put in fridge
overnight. Voila! I guarantee this is the best cheesecake
you'll ever have.:)
Salud!
Tyler
Sheryl from AZ
http://www.nancyskitchen.com
