Notes from the Cape

When we were in Delaware, we had an amazing cheese cake for dessert one night. Pam, who made it could not join us because she was receiving some “hurricane refugees” at her house. But on the night of Hurricane Irene, I met Pam, and she gave me the recipe. It is easy to make, unhealthy and good. I tried it out last night at a friends birthday dinner and it was excellent.

Although it uses a lot of cream cheese, it feeds about 10 people, so there is plenty to go around.

Here is my metricated and slightly modified version of the recipe:

Use a 24cm Spring Form Pan

Crust Ingredients

• 1 1/2 cup flour
• 1/3 cup sugar
• 1/4 tsp of vanilla
• 2 egg yolks
• 3/4 cup butter

Place butter into mixing bowl.  Pour flour and sugar on top of butter.  “Fork-In” flour and sugar into butter.   Add Vanilla and Yolks.

Roll dough into ball and place in refrigerator for 1 hour.

Roll out 1/2 of the dough (OR I JUST PRESS THE DOUGH WITH MY FINGERS ) on the greased Base of the Spring Form Pan, and the rest on the sides of the pan.

Bake 220 degrees for 8-10 minutes until slightly golden brown.

Filling Ingredients  

• (allow the below ingredients to sit at room temperature for 1 hours)
• 1kg Philadelphia Cream Cheese (4 packets)
• 3/4 cup sugar
• 3 Tablespoons Flour
• 1/2 tsp of Vanilla
• 5 Whole Eggs
• 2 Egg Yolks
• 1/4 Cup Heavy Whipping Cream

DO NOT OVER WHIP THE BELOW
Put cream cream Cheese in mixing bowl.
Add Sugar and mix well.
Add flour, mix well.
Add vanilla.
Add 1 whole egg at a time and blend well.
Add 1 Egg Yolk at a time and blend well.
Fold in Heavy Cream.

Pour batter into Spring Form Pan
Bake 180 degrees for 20 Minutes then drop temperature to 140 degrees for 1-1/2 to 2 hours.

When cooled…place fruit topping of your choice…