betty crocker best of baking recipes.txt

(8 ounce) packages cream cheese -- softened

cups sugar

tablespoons all-purpose flour

tablespoon grated orange peel

tablespoon grated lemon peel

teaspoon salt

3/4

eggs

egg yolks

cup whipping (heavy) cream

cup toasted slivered almonds, if desired

Move oven rack to lowest position. Heat oven to 400º. Lightly grease

springform pan, 9 × 3 inches; remove bottom. Mix 1 cup flour, the

margarine, 1/4 cup sugar, 1 tablespoon lemon peel and 1 egg yolk with

hands. Press one-third of the mixture evenly on bottom of pan. Place on

cookie sheet.

Bake 8 to 10 minutes or until golden brown; cool. Assemble bottom and side

of pan; secure side. Press remaining mixture all the way up side of pan.

Heat oven to 475º. Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons

flour, the orange peel, 1 tablespoon lemon peel, the salt and 2 eggs in

large bowl until smooth. Continue beating, adding remaining eggs and 2 egg

yolks, one at a time, until blended. Beat in 1/4 cup whipping cream on low

speed. Pour into pan.

Bake 15 minutes. Reduce oven temperature to 200º. Bake 1 hour. Turn off

oven and leave cheesecake in oven 15 minutes. Run metal spatula along side

of cheesecake to loosen before and after refrigerating. Cover and

refrigerate at least 12 hours.

Remove cheesecake from side of pan. Beat 3/4 cup whipping cream in chilled

bowl until stiff. Spread whipped cream over top of cheesecake. Decorate

with almonds. Refrigerate any remaining cheesecake.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

1 Cheesecake"

- - - - - - - - - - - - - - - - - -

Per serving: 424 Calories (kcal); 32g Total Fat; (66% calories from fat); 8g

Protein; 28g Carbohydrate; 157mg Cholesterol; 268mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1

/2 Other Carbohydrates

NOTES : Lindy's Cheesecake Squares: Heat oven to 400º. Lightly grease

rectangular pan, 13 × 9 × 2 inches. Press crust mixture on bottom

of pan. Do not place pan on cookie sheet. Bake 15 minutes; cool.

Heat oven to 475º. Pour cream cheese mixture into pan. Bake 15

minutes. Reduce oven temperature to 200º. Bake about 45 minutes or

until center is set. Turn off oven and leave cheesecake in oven 15

minutes; cool 15 minutes. Cover and refrigerate at least 12 hours.

Continue as directed—except increase almonds to 1/2 cup.

Nutr. Assoc. : 0 4098 0 20084 0 473 0 0 0 20084 0 0 0 721 721 5282

Exported from MasterCook *

Macaroni and Cheese

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Betty Crocker - Best Of Baking Recipes