Re: Yellow Cheesecake

[Guest guest]

Yellow Cheesecake:

The color of the cheesecake is entirely dependant on the eggs. Even

a small amount of vanilla or lemon juice will not affect it much.

But deep orange yolks definitely will!

This is really just a basic New York style cheesecake made with

organic ingredients and Pastured organic eggs.

Your choice of regular, organic, grassfed, or homemade cheese and

organic white sugar or sucanat, etc. Just keep in mind the sugar

will `cream' or mix in better the more finely it is ground. I use

organic vanilla extract that does not have alcohol or sugar added to

it, but obviously, any would do.

I hesitated to write this down as I cook mostly by sight, feel, and

smell-so adjust to your taste (I always cut sugar back, for

instance). You can also remove the sour cream or sub for another 8oz

of cream cheese, or substitute ricotta cheese. Try different combos;

just adjust the cooking time by using the " jiggle " test. Always stop

cooking the cheesecake when it still jiggles slightly in the middle.

One more note: I found a great recipe for cream cheese from raw milk

(not cream, as I thought I had to have, which is why I was looking to

buy it) in Sally Fallon's book " Nourishing Traditions " – right there,

next to my worn Keifer page! There is so much in her book! But, I

was thinking if we're going to bake this anyway and kill the enzymes,

maybe this would be a time to save the raw milk and use the organic

cream cheese which is cheaper and easy to purchase – any other

thoughts on this??

Recipe:

3- 8oz packages of cream cheese - softened

3 eggs

¾ -1 cup sugar

1 cup sour cream

1 teaspoon Vanilla Extract

1 lemon or orange zested (optional-but organic here is important

since you will be using the rind)

In Mixer, beat cream cheese until smooth. Add sugar and cream

together. Scrape down bowl, Add one egg at a time, blending and

scraping bowl between each egg. Add sour cream and vanilla and blend

well. Add optional zest or other flavorings and blend. Pour into a

springform cake pan over a chilled crust. Bake at 400 for 10

minutes, turn down oven to 300 and bake for 30 minutes more, turn

down oven to 250 for 15 minutes, Cake should still jiggle in the

center at this point, it will firm up as it chills. Be careful not

to over cook. Turn the oven off, keep the door ajar and let rest in

oven for 30 minutes. Remove cooled cake and refrigerate for 4-8

hours.

OK, that's my way – low and slow, you can also just cook the

cheesecake at 350 for 45-55 minutes, being sure it still jiggles in

the center. Take it out and cool for an hour, then refrigerate for

the 4-8 hours. Don't get all worried about cracks, if it bothers you

just use a sauce or whipped cream over the top. You can also use a

water bath, which I never have time or patience for.

Crust:

2 cups crushed cookies or crackers of your choice (Sally Fallon has

some good cookie recipes-I used a Gingerbread house that we made

crunchy by over cooking it a bit.)

Up to ¼ lb (one stick) of butter melted and mixed with the cookies

until just moistened.

Press into the springform pan and refrigerate for 15 minutes before

pouring mixture into the pan.

Enjoy,

Jan

>

> Can you post your recipe for cheesecake? It sounds wonderful.

> Lynn

>

>

> > > I've made cheesecakes for years, using ingredients from all

over the

> > > country including store-bought organics for the cheese, eggs,

and sugar

> > > or alternative sweeteners. Never has the cheesecake turned out

like

> > > this. Over a hundred years ago, when my great-grandmother came

to

> > > America, this is what all the cheesecakes looked like, not the

washed

> > > out, bleach-white ones we only know now.

> > >

> > > Jan

>