CHEESE CAKE

CHEESE CAKE PAGE

By courtesy of Ms. and Mr. Eugene E. Jenzen, SYNTRONIC, USA, 1994

Crust

1 c. flour
1/4 c. sugar
1 t. grated lemon rind
1/2 c. butter or oleo
1 slightly beaten egg yolk
1/4 t. vanilla

NOTE: (c: cup; t: teaspoon)

Combine flour, sugar and lemon rind. Cut in butter till mixture in crumbly. Add egg yoke, vanilla. Blend well. Pat 1/3 of dough on bottom of 9" spring-form pan (sides removed). Bake at 400 degree (F) for 6 min. or till golden brown. Butter sides of pan. Attach to bottom. Pat remaining dough evenly on sides of pan to height of two inches.

Cheese filling

5 8-ounce packaes of cream cheese
1 3/4 c. sugar
3 T. flour (T = Tablespouns = 3 teaspouns)
3/4 t. grated lemon rind
1/4 t. salt
1/4 t. vanilla
5 eggs (1 cup)
2 egg yolks
1/4 c. whipping cream

Stir cream cheese to soften, beat until fluffy. Combine next 5 ingredients. Gradually beat into cheese. Add eggs and yolks. One at a time. Beat well after each. Gently stir in cream. Pour into crust-lined pan.

Bake at 500(F) 5-8 minutes, or till top of crust is golden. Reduce heat to 250(F), bake 2 hours longer or till set all over except in middle will be a little soft. Cool in pan. Remove sides.

Glaze

Strain juice from 1 large package (about 10 ounces) fronzen strawberries. Put juice in pan. Add 1 t. cornstarch dissolved in a little water, and a few dots red flood coloring. Heat till it thickens. Take from heat, add the strawberries. Cool.

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This recipe was kindly given by Ms. Jenzen when I visited SYNTRONIC - a Deflection Yoke company, 1994
Published by Dr. Chi-Fang Huang
Last Modified: May 30, 1999