Delicious cheesecake with the crust on top

RECIPE FINDER

February 23, 2005|By Julie Rothman | Julie Rothman,SPECIAL TO THE SUN

Frances Smith of Fayetteville, N.C., was looking for a recipe for a cheesecake made in a bundt pan. It had a graham-cracker crust and when the cake was turned out of the pan, the crust was on the top. It was sliced like a regular bundt cake.

Cheryl Lisi from West Monroe, N.Y., sent in a recipe she found for a cheesecake that is designed to be made in a bundt pan. It is prepared just like a traditional-style cheesecake except that it is made in a bundt pan, not a springform pan.

It makes a beautiful and deliciously rich cake with a nice hint of lemon. I would suggest letting all the ingredients, except the heavy cream, come to room temperature before mixing. Also, I found warming the pan briefly in hot water helped the cake to slip easily out of the pan.

Recipe requests

Jean Reed from Santa Rosa, Calif., is looking for a recipe for peanut-butter cookies with orange juice as an ingredient.

Belinda Lehto from Monmouth, Ore., is "desperately seeking" a recipe for a peanut-butter pie that is "fluffy, smooth and creamy."

If you are looking for a recipe or can answer a request for recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Letters may be edited for clarity.

Bundt-Pan Cheesecake

Serves 8 to 10

CRUST:

1 cup graham-cracker crumbs

1/4 cup butter, melted

2 tablespoons sugar

FILLING:

five 8-ounce packages cream cheese

1 3/4 cups sugar

3 tablespoons flour

1 teaspoon lemon zest

1 teaspoon vanilla

6 eggs

1/4 cup whipping cream

Combine crust ingredients and press into bottom of 12-cup molded bundt pan.

In a large bowl, mix all ingredients except the eggs and cream. Beat until light and fluffy. Scrape bowl occasionally. Add the eggs and mix for 2 minutes on medium speed. Add cream and mix well, scraping sides occasionally. Spoon into crust.

Bake at 300 degrees for 65 to 75 minutes or until set. Cool upright in pan for 30 minutes, then refrigerate 2 hours or longer. Invert on serving plate.

Per serving: 691 calories; 13 grams protein; 50 grams fat; 30 grams saturated fat; 49 grams carbohydrate; 0 grams fiber; 272 milligrams cholesterol; 463 milligrams sodium

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