Cheese Cake 1930 Food

CHEESE CAKE 1930

Steps:

• 1. Preheat the oven to 300 degrees and cut a piece of parchment paper (the same size as the bottom of your springform pan) and place on the bottom of the pan.
• 2. They rolled out the graham crackers with a rolling pin to make crumbs, but I would put them in a food processor and pulse until fine
• 3. Cream the butter until soft and then add to the crumbs, mix well, and press into a spring form pan, bottom and sides (can use a glass to help form the sides) NOTE: I've never creamed butter by itself before, but that is what the recipe says -- Marcia
• 4. Zest the rinds of the 3 lemons, then juice the lemons, and add the two cans of Eagle Brand sweetened condensed milk to the juice and zest, then stir to incorporate.
• 5. Add six eggs yolks ONE AT A TIME, beating each egg yolk into the mix very well until all yolks are added -- beat on slowest speed possible, just until smooth -- You want to avoid beating air into the mixture. Too much air will make the cheesecake fall. Overbeat can also cause cracks to form in the cheesecake as it bakes.
• 6. Separately beat the egg whites until stiff and gently fold into the mixture
• 7. Carefully pour all into the spring form pan covering and filling the graham cracker crust
• 8. Place the cake pan into the 300 degree oven, then turn the heat up to 350 letting the cake both raise and bake for 40 minutes -- DO NOT OPEN THE OVEN DOOR, or jostle the oven, or slam the door, etc. probably have to do while the kids are in school LOL
• 9. When the 40 minutes have passed, turn the heat off in the oven but DO NOT OPEN THE DOOR -- just let it sit for 10 minutes
• 10. After the 10 minutes have passed, then open the door, but DO NOT TOUCH THE CAKE -- it should not be moved or touched for 1 hour -- just let it rest in the cooling oven with the door ajar for an hour
• 11. Then remove the cake and let finish cooling. Cool completely before refrigerating. Chilling a warm cheesecake will trap condensation in the cake and make it soggy.
• 12. Cheesecakes always need to be well chilled before removing from the pan and serving, preferably 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time)..
• 13. After it has chilled for at least 12 hours, then slide a small knife around edges of cake to loosen it from the pan and remove sides of the spring form pan; and transfer onto a cake plate and serve.
• 14. This is the recipe that was beside the lemon sauce recipe in Mom's notebook that I posted. ( https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/lemon-filling-or-sauce-1930.html?p=9) You can use any kind of glaze, glace, or sauce (berry, cherry (https://www.justapinch.com/recipes/dessert/fruit-dessert/black-cherry-glace-for-cheesecake-or-ice.html?p=14), lemon, chocolate, vanilla, caramel, etc.) to serve, but it is excellent plain, too, or with a bit of cinnamon sprinkled on top.
• 15. I got the additional hints and tips from: http://askville.amazon.com/make-cheese-cake-release-springform-pan/AnswerViewer.do?requestId=57041016

CLASSIC CHEESECAKE

Steps:

• Heat oven to 325 degrees.
• In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you've got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
• Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 to 25 minutes.
• Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
• Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
• Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain.
• Pour filling into prepared crust (if filling goes above the crust, that is O.K.). Bake until the edges of the cheesecake are completely set and the 2-inch inner circle of the cheesecake wobbles just slightly, 60 to 70 minutes.
• Turn heat off and let cheesecake remain in the oven for another 10 minutes. Remove cheesecake from oven and let sit on a wire rack to cool completely at room temperature. When cool, transfer to refrigerator until totally set, at least 6 hours, preferably overnight.