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Skip’s Long Bake Cheese Cake Courtesy Of Management Systems Consulting, Inc. If you like New York style cheesecake, plain and simple, you will love this recipe! Ingredients: 6 Bricks (yep the large ones!) of Philadelphia Brand Cream Cheese (NO low cal) 8 oz. (1 cup) of Sour Cream (real stuff, none of that low calorie trash) 2 cups of Sugar (regular granulated) 6 medium to large eggs (kind the chickens have... heck with the cholesterol) 3 tablespoons of vanilla 2 tablespoons Real Lemon Juice (squeeze two whole medium lemons) That’s all there is! Now just throw it all together and mix it all up until smooth. (A very large mixing bowl is needed or you will have a very large mess.) While your unwrapping and getting the cheese out of the silly aluminum wrap, heat the oven to 350 degrees (that’s Fahrenheit). I hope you have a big spring form pan (nine inches or better) or your in trouble now! After you find the pan, grease it up, spray stuff on it or whatever you like (bear grease leaves an aftertaste); there is no crust and no room for topping (even if you dare desecrate this masterpiece). Now some weird stuff. Find a cookie sheet or pan with a deep edge (one inch is nice) and fill it with water (tap stuff will do unless you have real yucky stuff. then use bottled water). Your going to set the cheesecake in this while it bakes so don’t overfill it. I would suggest you place it in the oven on a medium rack before setting the cheesecake. OK, now pour the stuff you’ve been mixing (should be nice and smooth but not whipped) into the spring form pan (don’t forget to lock the latch closed). Place the full pan in the middle of the water filled cookie sheet. (Don’t worry if some of the good stuff leaks out a little.) Bake for at least one hour or until the top starts to turn medium brown. Turn off the oven and leave the whole thing in for an additional hour. The top should turn a darker golden brown (a little darker is OK; just don’t burn it). Take the cheesecake in the pan out of the pan with the water (no need to save the liquid; there’s no secondary recipe). Now you can just leave the cake in the oven until morning. I put mine in the microwave and let it cool. The microwave seems to hold the heat and cool the cheesecake more gradually. In the morning, place the cooled cheesecake in the fridge (icebox, frigidare, refrigerator, whatever, the cold thing; not the coldest thing... that’s the freezer). Now the hard part! DO NOT EAT! Well not for at least another day. It’s got to age and settle a bit. It probably wouldn’t hurt to eat it early, but it's worth the wait. Oh, and don’t forget to un-spring the spring form pan. If you don’t it is extremely difficult getting the cake out. (That’s why the spring form is used silly.) Happy eating! If you like it great, if you don’t, complain to the cook. If you think remuneration is necessary, please donate to your favorite charity. Skip Stein Email: Cheesecake@msc-inc.net |
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