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Myrtlewood Cheesecake
Yield: 16 Servings
CRUST
1 c Flour
1/4 c Sugar
1 teaspoon Lemon, grated
1/2 teaspoon Vanilla
1 Egg yolk
1/4 c Butter
1 tablespoon Water
FILLING
40 oz Cream cheese
1 3/4 c Sugar
3 tablespoon Flour
2 teaspoon Lemon, grated
1 1/2 teaspoon Orange, grated
1/4 teaspoon Vanilla
5 Eggs
2 Egg yolks
1/4 c Heavy Cream
GLAZE
2 tablespoon Sugar
4 teaspoon Cornstarch
16 oz Pineapple, undrained
2 tablespoon Lemon juice
2 dr Yellow food coloring
Preheat oven to 400F.
Combine crust ingredients in food processor and process until fine crumb. Press into bottom and up sides of 9 inch springform pan. Bake for 10 minutes or until golden brown. Remove from oven. Increase oven temperature to 500F.
Combine filling ingredients and blend until smooth. Fill prepared pan and return to oven for 10 minutes.
Reduce oven temperature to 250F. and continue baking for 60 minutes. Remove from oven and cool to room temperature. Chill until serving, but remove and return to room temperature before serving.
GLAZE
Combine all ingredients and cook at medium temperature until thickened. Serve with cheesecake.
NOTE
Any pie filling could be used directly from can....i.e. peaches, cherries, apple, blueberry.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
