Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Caviar Cheesecake
CRUST
1 1/2 cup Breadcrumbs
1/2 cup Butter, melted
3 tablespoon Grated Parmesan cheese
FILLING
24 oz Cream cheese, at room temp
5 Eggs, at room temperature
3 tablespoon Onion, grated
1/2 tsp Lemon extract
1/4 cup Butter, melted
4 cup Sour cream, at room temp
7 oz Black lumpfish caviar, rinsed and drained
CRUST
Line bottom of 10-inch springform pan with waxed paper. Mix crumbs, 1/2 cup melted butter and Parmesan in small bowl. Press crumbs firmly against bottom and sides of springform pan. Refrigerate pan while preparing filling.
FILLING
Preheat oven to 350 degrees F. Mix cream cheese, eggs, onion, and lemon extract in processor or blender until smooth. Blend in 1/4 cup melted butter. Transfer to bowl. Stir in sour cream. Fold in caviar. Spoon filling into chilled crust. Bake 45 minutes. Turn off oven. Let cheesecake stand in oven 15 to 20 minutes; filling will appear unset. Remove from oven; cool to room temperature. Cover with plastic wrap and refrigerate at least 12 hours before serving.
Source: created by Forager House, a Pennsylvania restaurant
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
