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Glossary of Computer Terms (5C) ****************************
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*********************** Updated:03/05/2009 Copyright © 1996-2009 Management Systems Consulting, Inc. |
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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