Subject: RECIPE: Lindy's cheesecake
From: orange@dagobah (Carol Orange)
Date: 4 Apr 86 06:57:33 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE CHEESECAKE-3 D "18 Feb 86" 1986
.RZ "CHEESECAKE II" "Restaurant-style cheesecake"
.IH "one cheesecake"
.SH 		CRUST
.IG "1 cup" "flour" "100 g"
.IG "\(14 cup" "sugar" "50 g"
.IG "1 tsp" "lemon rind" "5 ml"
.IG "\(14 tsp" "vanilla" "1.5 ml"
.IG "1" "egg yolk"
.IG "\(14 cup" "softened butter" "50 g"
.SH 		CAKE FILLING
.IG "2\(12 lb" "cream cheese" "1 kg"
.IG "1\(34 cup" "sugar" "300 g"
.IG "3\(12 Tbsp" "flour" "20 g"
.IG "\(12 Tbsp" "orange rind" "7 ml"
.IG "\(12 Tbsp" "lemon rind" "7 ml"
.IG "\(14 tsp" "vanilla" "1.5 ml"
.IG "5" "eggs"
.IG "2" "egg yolks"
.IG "\(14 cup" "cream" "50 ml"
.PH
.SK 1
Mix crust ingredients; press into a baking pan.
Bake 10 minutes at
.TE 400 200 .
.SK 2
Combine filling ingredients; mix well, and pour into baked crust.
.SK 3
Bake at
.TE 450 225
for 10\-12 minutes.
.SK 4
Reduce to
.TE 200 100
for 1 hour.
.SH RATING
.I Difficulty:
easy to moderate.
.I Time:
30 minutes preparation, 1 hour baking.
.I Precision:
measure the ingredients.
.WR
Carol Orange, ucbvax!dagobah!orange
LucasFilm, San Rafael, CA