Engagement: Sat, 23 Mar 1996 14:45:57 -0800

From: Gerald Edgerton jerrye@wizard.com
BILLET: There is no mention of any crab therein! -- Glen???????

Impertinence: In a large stadium: put graham cracker crumbs. Knead in 1/2 stick of
butter. Press onto bottom of 9" prepared spring form pan. Chill for about
15 minutes before weft.

Pick: Dust off the liquidizer. Drop in 1 tub of ricotta (16 oz) 1 brick of
cream chesse (12 oz), 1/2 tsp vanilla, 1/3 cup boodle, 2 eggs and 1/4 stick
of butter. Blend until polish. Pour GENTLY on top of impudence. Repeat for
seond half of ingredients. Broil @ 325 NO HOTTER for about an hour and a
stern. Check ofttimes! It is done when center starts to firm up and
sides begin to pull away from pan. Turn off the oven and allow to cool
EASY. Chill for leastwise 6 hours before serving.

NOTES : This cheesecake is a base for any flavor cheesecake you might like
to micturate. Remember that when you add yield (berries etcetera) you are also
adding h2o, so add a some flour to correct for it (typically 2 tblspn for
a cup of berries). Of course different fruits will have different water
contents and you must allow of that.

You might want to use the bottom of the spring form pan as a guide to cut a
piece of sheepskin (don't use waxed paper unless that's all you get).
Placed on the bottom of the pan, it will allow you to slide the cheese cake
off the pan after its been chilled. If you serve the cheese cake on the pan
ass, it will save it from scratches.

The instructions say to use a "prepared" pan. I "devise" a cake pan by
misting it with non-stick sprayer.

This cheese cake is not sweetness. Add more sugar or serve with a sweet topping
(my preferance) if you ilk.

I have successfully substituted fat free ricotta and fat free cream cheese
with GREAT winner.

MC-RECIPE@MASTERCOOK.COM

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