JUNIOR'S CHEESECAKE Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Unsalted butter Graham crackers 7/8 cup Sugar 3 tablespoons Cornstarch -- sifted 30 ounces Cream cheese -- at room temp. 1 Extra-large egg 1/2 cup Heavy cream 3/4 teaspoon Vanilla Liberally grease the side and bottom of an 8-inch springform pan with the butter. Crush to powder enough graham crackers to lightly coat the bottom. Coat the bottom with the cracker crumbs and refrigerate the pan until ready to use. Mix the sugar with the cornstarch. Add the cream cheese and stir to blend well; stir in the egg and blend again. Add the heavy cream, a little at a time, and mix. Stir in the vanilla. Spoon batter into prepared pan. Preheat the oven to 450 degrees F. Bake for approximately 40 to 45 minutes, until the top is golden brown. Transfer the cheesecake to a rack and let it cool for 3 hours. Makes 1 8-inch cheesecake. Developed by baker Eigel Peterson in 1950. From "The Brooklyn Cookbook" by Lyn Stallworth and Rod Kennedy, Jr. Formatted for MM by Karen Adler FNGP13B. Classic NY Cheesecake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CRUST----- 16 each Graham crackers 1/2 Stick butter -- softened 1 tablespoon Sugar -----FILLING----- 5 packages 8oz cream cheese -- softened 1 3/4 cups Sugar 3 tablespoons All-purpose flour 1 teaspoon Grated lemon peel 1/4 teaspoon Salt 1/4 teaspoon Vanilla 5 large Eggs 2 large Egg yolks 1/4 cup Sour cream -----STRAWBERRY GLAZE----- 2 pints Strawberries 1 cup Water 1/2 cup Sugar 1 1/2 tablespoons Cornstarch 3 drops Red food coloring Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. Carrot Cake Cheesecake Recipe By : Janet Morrissey Serving Size : 1 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----Crust----- 1 Cup Graham Cracker Crumbs 3 Tbsps. Sugar 1/2 Tsp Ground Cinnamon 3 Tbsps. Butter -----Filling----- 24 Ounces Cream Cheese -- softened & divided 1/2 Cup Sugar 1/2 Cup Flour -- divided 4 Eggs 1/4 Cup Orange Juice 1 Cup Carrots -- finely shredded 1/4 Cup Raisins 1/2 Tsp. Ground Nutmeg 1/4 Tsp. Ground Ginger -----Topping----- 1 Tbsp. Orange Juice 1 Cup Powdered Sugar -- sifted Heat oven to 325 F. Mix crumbs, sugar, cinnamon, and butter and press onto bottom of a 9-inch springfrom pan. Bake for 10 minutes. Increase oven temperature to 450 F. Beat 2 1/2 packages cream cheese, sugar, and 1/4 cup flour at medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in juice. Add combined remaining flour, carrots, raisins, and spices and mix well. Pour over crust. Bake for 10 minutes and then reduce oven temperature to 250 F and continue baking for 55 minutes. Turn off oven and let cheesecake cool for one hour inside cooling oven. Loosen cake from rim of pan. Let cool completely and then refrigerate. Beat remaining 1/2 package cream chees and juice until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and orange zest or shreedded carrot, if desired.