Deluxe Holiday Cheesecake Recipe

Deluxe Holiday Cheesecake

(Begin early in the day or a day ahead)

Pastry:

1/4 Cups
3/4 Cup
1/4 Cup
1 Large
1 small

Filling:

5 8 ounce packages
1 3/4 Cups
5 Large
1/4 Cup
3 Tablespoons
2 Large
1 small lemon

Topping:
1 Can
1/3 Cup
1/4 Cup
Dash

all-purpose flour
butter (1 1/2 sticks) softened
sugar
egg yolk
lemon peel, Grated

cream cheese, softened
sugar
eggs
milk
all-purpose flour
egg yolks
lemon peel, grated

wholeberry cranberry sauce
orange marmalade
sugar
nutmeg

Oven Temp ~ 400 - 475°
Baking Time ~ 1 Hour
Pan Type ~ 9 inch Springform pan

Preheat oven to 400 F. and prepare pastry dough

In a small mixing bowl, beat at low speed, the flour, butter, sugar, egg yolk and grated lemon peel until well mixed. Shape dough into a ball, wrap with plastic wrap and refrigerate 1 hour.

Press 1/3 of dough onto the bottom of 10” x 2 1/2” springform pan, keep remaining dough refrigerated.

Bake crust 8 minutes or until golden brown, cool in pan on wire rack.

Turn oven control to 475 F.

While crust is cooling, prepare filling:
In large mixing bowl, beat the cream cheese at medium speed, just until smooth. Gradually beat in the sugar, scraping the bowl often with rubber spatula.
Add eggs, milk, flour, egg yolks and lemon peel; beat 5 minutes, occasionally scraping bowl. Press remaining dough around side of pan to within 1 inch of top. Pour filling mixture into crust. Bake cheesecake for 12 minutes. Reduce temp. to 300 F. and bake 35 minutes longer. Turn oven off; let cheesecake remain in oven 30 minutes. Remove cheesecake from oven; cool completely in pan on wire rack.

Cover and refrigerate at least 4 hours or until well chilled.

When cheesecake is firm, loosen the pan side from cheesecake and remove. Loosen cake from pan bottom, slide onto serving plate.

Wholeberry cranberry sauce topping:

In a small sauce pan, on low heat, mix together cranberry sauce, marmalade, sugar and nutmeg, heat until it comes to a boil. Remove from heat and let cool completely.

Top cheesecake with sauce and chill for at least 2 hours.

Decorate with whipped cream before serving.

Yield: 20 servings

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Healthy Homemade Cake Recipe

Yes, healthy cake recipes mean that you can eat smart and still enjoy cakes.
Eating cakes as part of a healthy diet isn’t a problem. Make your own cakes, and you know exactly what’s in them.
Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

There’s nothing unhealthy about a cake made with whole wheat flour, organic butter, organic sugar, free-range eggs – as long as you don’t eat the lot at one sitting!

Most times, low-fat or low-sugar cake recipes taste bad! And too many times the cook over bakes the dish and it taste dryer than sawdust, and just as tasteless!
Because the less calorie versions have less fat, it understandably takes less time to bake them. So adjust your recipes to at least five minutes less baking time than is recommended.

Don’t give up! There are basic tricks and some great homemade cake recipes waiting to be tried in these pages so fear not, you are not doomed to giving up flavor for the sake of a healthy lifestyle.

You won’t be sacrificing good taste using all natural ingredients. On the contrary, you will be gaining great homemade flavor.

The taste and texture of a cake you've made yourself will be far superior to anything you can buy at the supermarket. It's satisfying to do, and it really doesn't take very long. You can also double-up the quantities, and make two cakes, freezing one to use in the future.

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