Newsgroup: it.hobby.cucina
Titolo: Cheesecake ricetta

Ho visto in rete tantissime ricette differenti, qualcuno me ne passa 1 super 
collaudata.
GRazie
Enzo

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Ah--here's the original Lindy's (NYC) recipe (circa 1923?) direct from
them, from "The World's Best Recipes" by Marvin Small. Since it is
copyright 1955 by Marvin Small (First British edition published in 1961),
I'm sure it's out of copyright (as well as out of print). Perhaps the US
version can be found in an out of print book store. The measurements here
are British.  That means a pint is 20 fl. oz and not 16. The only
ingredient for which this matters is 1/8 pint "double cream", which would
be about 3 fl oz US. Strawberry sauce from a separate source.
 Here's the original:
"Makes 1-9 inch cake.
2-1/2 pounds cream cheese.
14 ounces sugar
3 tbsp flour
1-1/2 tsp grated orange rind
1-1/2 tsp grated lemon rind
pn  of vanilla bean (inside pulp) or 1/4 tsp. vanilla extract
5 eggs
2 egg yolks
1/8 pint double cream
1. Combine cheese, sugar, flour, grated orange and lemon rind and vanilla.
Beat in electric mixer at second speed.
2. Add sugar gradually, then remainder of ingredients in order given. Add
eggs and egg yolks, one at a time, stirring lightly after each addition.
3. Stir in cream.
Biscuit Mixture:
6 oz. sifted plain flour
2 oz. sugar
1 tsp. grated lemon rind
1/4 tsp vanilla
1 egg yolk (or two if dough is crumbly on kneading--DS note)
2 ounces butter, melted.
1. Combine flour, sugar, lemon rind and vanilla. Make a well in centre and
add egg yolk and butter. Work together quickly with hands until well
blended.
2. Wrap in waxed paper and chill thoroughly in refrigerator about 1 hour.
3. Roll out 1/8 inch thick and place over oiled bottom of a 9-inch spring
form cake tin. Trim off the dough by running a rolling pin over sharp edge.
4. Bake in hot oven (400 F) 20 minutes or until a light gold. Cool.
5. Butter sides of cake form and place over base. Roll remaining dough
1/8-inch thick and cut to fit the sides of the oiled band.
6. Fill form with cheese mixture.
7. Bake in very hot oven (550 F) 12 to 15 minutes. Reduce temperature to
slow (200 F) and continue baking one hour. Cool before cutting.
SAUCE
3 cups ripe strawberries, rinsed, patted dry, and stems removed
3/4 cup sugar
1/3 cup water
Pinch of salt
1-1/2 tablespoons cornstarch
2 teaspoons unsalted butter
1 teaspoon fresh lemon juice
For the strawberry sauce, if the strawberries are small, reserve 1 cup of
the prettiest ones. If they are large, slice enough to make 1 cup. Set
aside. Place the remaining berries in a medium saucepan and crush with a
potato masher. Add the sugar, water, salt, and cornstarch. Stir well with a
heat- proof rubber spatula, and bring to a boil over medium heat, stirring
constantly. Reduce the heat to low and continue cooking, stirring
constantly, for 2 minutes, or until the sauce is slightly thickened. Remove
from the heat and add the butter, lemon juice, and reserved berries. Cool
to room temperature, then refrigerate until chilled. (The sauce can be made
a day ahead.)
To serve, run a small sharp knife around the edges of the cake to release
the pastry and carefully remove the sides of the pan. Rinse a knife in hot
water, shake off the excess water, and slice. Serve each portion with a
spoonful of the strawberry sauce. Refrigerate leftovers.
-- 
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families:  
https://www.woundedwarriorproject.org/
    Thank a Veteran!
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   You are not forgotten.
Thanks ! !                 ~Semper Fi~                USMC 1365061

 ha scritto nel messaggio 
news:20090717183014.330$u...@newsreader.com...
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 leftovers.
Thanks Nick, always a friendly help from u.
-- 
sono bellissimo dentro... il problema � passare lo strato di adipe. 


ma anche no
--
massimo

 > Ah--here's the original Lindy's (NYC) recipe (circa 1923?)[ . . . ]
Scuza. Io non parla e non capitsca. ;-(
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 Thanks Nick, always a friendly help from u.
My pleasure, Stefano. When I can understand enough (not always easy for
me), if I have a comment or a good recipe, I post it and hope I understood
right. I'm sorry I can't post them in Italiano. American, you know. ;-)
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 ma anche no
Sorry Massimo. I am not capable. ;-(
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 you know. ;-)
take it easy, Nick. I know!
the recipe was great.
just printed off and gived to my son (14een) to translate for my wife.
hope eat it asap.
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 hope eat it asap.
KEWL! If your son translates it on the computer, maybe you could post the
translation here, for the many who don't understand English. Also, I've
thought of, but haven't tried, adding Mascarpone to it. I love Mascarpone!
Let me know what you changed and how you like it.
Ciao paisa'
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Sorry Massimo. I am not capable. ;-(
Massimo was politely saying "shut up" to DGE. ;)
 
-- 
Ciao, | R: Perche' incasina l'ordine con cui si legge un messaggio
Speck | D: Perche' quotare sotto da' cosi' fastidio?
      | R: Quotare sotto.
      | D: Qual e' la cosa piu' seccante su usenet e in e-mail?

 Massimo was politely saying "shut up" to DGE. ;)
LMAO Thanks, Speck. I thought he was saying, "Me, too!" Duh!!!
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It seems to be good! if i can find 5 minutes I'll traslate it for the
forum community.
Thank you!!!
_________
Togliere NOSPAM per rispondere
_________

 Ciao paisa'
best regards to your sister.
(it's a joke)
:D
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Sorry Nick, of course Speck is absolutely right.
--
massimo

 Thank you!!!
Just let me know how you like it, when you make it!
Eat my SPAM to email me.
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 :D
LOL "It's a wise child who truly knows its father!" That was before DNA
tests, eh?
Best regards to your sister! ;-)))
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No problema, Massimo. Damn dictionaries don't do idioms well!
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