Recipe Cottage


LOCATION: Recipes >> Desserts Cheesecake >> Cheesecake 23

Print this Recipe    Cheesecake 23

Yield: 16 Servings

1 cup flour
1/4 cup sugar
1 teaspoon lemon, grated
1/2 teaspoon vanilla
1 egg yolk
1/4 cup butter
1 tablespoon water

40 oz cream cheese
1 3/4 cups sugar
3 tablespoons flour
2 teaspoons lemon, grated
1 1/2 teaspoons orange, grated
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream

2 tablespoons sugar
4 teaspoons cornstarch
16 oz pineapple, undrained
2 tablespoons lemon juice
2 drops 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" 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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.