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Title: Cheesecake From Toll House, Ma
Categories: Cheesecake Dessert
Yield: 12 Servings
| 1 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1 | ts | Grated lemon peel |
| 1/2 | c | Butter or margarine |
| 1 | Egg yolk, slightly beaten | |
| 1/4 | ts | Vanilla |
| *** | ||
| 5 | 8 oz pkgs cream cheese, softened | |
| 3/4 | ts | Grated lemon peel |
| 1/4 | ts | Vanilla |
| 1 3/4 | c | Sugar |
| 3 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 4 | lg | Eggs |
| 2 | Egg yolks | |
| 1/4 | c | Whipping cream |
| Cherry sauce or strawberry glaze |
To prepare crust combine 1 cup flour, 1/4 cup sugar, and 1 teaspoon grated lemon peel. Cut in butter till crumbly. Add 1 slightly beaten egg yolk and 1/4 tsp vanilla; mix well. Pat 1/3 of the dough on bottom of a 9 inch springform pan (sides removed). Bake at 400 about 8 minutes. Cool. Butter sides of springform pan; attach to bottom. Pat remaining dough 1 3/4 inches up sides of pan.
For filling, in large mixing bowl beat cream cheese till creamy; add 3/4 tsp grated lemon peel and 1/4 tsp vanilla. Combine 1 3/4 cups sugar, 3 tb flour, and salt; gradually blend into cheese mixture. Add eggs and egg yolks one at a time beating after each addition just to blend. Gently stir in the whipping cream. Turn into crust-lined pan.
Bake at 450 for 12 minutes. REduce heat to 300; bake till a knife inserted off-center comes out clean, about 55 minutes longer. Remove from oven; set on rack and cool 30 minutes. Using a spatula, loosen the cheesecake from sides of pan. Cool 30 minutes more; remove sides of pan, leaving cake on pan bottom. Cool at room temperature for 2 hours. Chill.
Meanwhile, prepare Cherry Sauce or Strawberry Glaze. Top cheesecake with the sauce or glaze. Serves 12.
Cherry Sauce: Thaw one 20 oz can frozen pitted tart red cherries. In a saucepan thoroughly stir together 1/2 cup sugar, 2 tb cornstarch and dash salt. Stir in the thawed cherries. Cook and stir over medium heat till thickened and bubbly. Reduce heat and simmer for 10 minutes, stirring occasionally. Cool to room temperature then chill thoroughly. Spoon Cherry Sauce over chilled Cheesecake before serving.
Strawberry Glaze: Crush 1 cup strawberries; add 3/4 cup water. Cook 2 minutes; sieve. In saucepan combine 1/2 cup sugar and 2 tb cornstarch; gradually stir in hot berry mixture. Bring to boiling, stirring constantly. Cook and stir till thickened and clear. Add red food coloring if needed. Cool to room temperature. Place 3 cups halved strawberries on Cheesecake. Pour glaze over berries. Chill 2 hours before serving.
Source: Better Homes & Gardens, Recipes from Famous Places, New England and Northeast: Toll House, Whitman, Massachusetts From: Pat Reynolds
From: Gail Shipp Date: 09-26-96 (21:47) The Computer Workshop (109) Recipes
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