This file contains Cheesecake Recipes from the Nestle's Toll House
cookbook and Kraft's Philadelphia Cream Cheese Cookbook.
It is amazing to realize that the Cream Cheese is strictly an American
invention and was only used for sandwiches and snack until the mid 1920's when
the Original Kraft Philadelphia Cream Cake was published to promote the use of
this cheese in cooking. It was first published in 1928 and I will include a
copy of the original here. As you go through the file, remember it all
started with this simple recipe.
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ORIGINAL "PHILLY" CREAM CAKE
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2/3 C Graham Cracker Crumbs
2 T Margarine, Melted
* * * *
16 Oz Cream Cheese, Softened
1/2 C Sugar
1 T Lemon Juice
1 t Grated Lemon Peel
1/2 t Vanilla
2 ea Large Eggs, Separated
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Combine Crumbs and margarine; press onto bottom of 7-inch Springform pan.
Bake at 325 degrees F., 10 minutes.
Combine cream cheese, sugar, juice, peel and vanilla, mixing on medium speed
of electric mixer until well blended. Add egg yolks, one at a time, mixing
well after each addition. Beat egg whites until stiff peaks form; fold into
cream cheese mixture. Pour over crust. Bake at 300 degrees F., 55 minutes.
Loosen rim of pan; cool before removing rim of pan. Chill. Top with cherry
pie filling or fresh fruit, if desired.
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This simple recipe was the start of one of the biggest companies in the world
today. I hope that you enjoy many of the recipes that are contained in this
file.
If you post this file to a BBS, please include this file so that they
people involved get the credit that they deserve.
Enjoy
<<Rich>>
Sysop Of The New Cook BBS
104/419
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