|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
|
|
|
|
|
|
|
|
|
|
|
|
NY CHEF DR. DELICIOUS DAILY RECIPES DAILY RECIPE FOR 10/13/2000 - RECIPE FOR NEW YORK CHEESECAKE "NEW YORK CHEESECAKE"
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 -12" Foil Lined buttered Springform pan 1 1/2 lb. Cream Cheese 1 pint Sour Cream 1/2 ounce Vanilla Extract 1 ounce Frangelica Liqueur (1 ounce Lemon may be substituted) 1 cup Granulated Sugar 6 Egg yolks 6 whipped Egg Whites 1/2 cup Ground toasted Hazelnuts (for Garnish)
Use paddle to blend cream cheese and sugar. Add sour cream. Blend well. Add flour and blend well. Combine yolks with vanilla and Frangelica (or lemon juice) and add slowly to cheese mixture being sure to scrape down sides and bottom and blend well to a smooth and even consistency. Fold in whipped egg whites. Bake at 275 degrees for 75 minutes or until just set. Use hot water bath up to the side of the pan when baking. Chill overnight and serve.
|
|
|
|
|
|
|
|
|
|
|
|
|
Free-Type your email address here & receive
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
|
|
|
|
|
|
|
|
|
|
|
Readio is a daily updated NYC Photo Magazine, Monday - Friday.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Free Prizes & Gifts. Readio Weekly ( ) Word Game Click Here for the info!
|
|
|
|
|
|