Recipes

Sign up to Receive Special Offers

I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.

~ Carole

view inn's listing

Shop

Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Cheesecake Recipe

Brought to you by Idaho Rocky Mtn. Ranch

print recipe

add recipe to album


Yield: 8 servings

Ingredients:
3/4 cup butter, softened
1 1/2 cups flour
1/4 cup sugar
1 egg yolk
Grated peel of one lemon

5 to 9 ounce package cream cheese
1 3/4 cups sugar
3 tablespoons flour
Grated peel of one lemon
2 egg yolks
5 eggs
1/4 cup heavy cream
1 tablespoon grated orange peel
1/4 teaspoon salt
1 cup sour cream for garnish

Instructions:
In a small bowl, using an electric mixer at low speed, beat butter, 1 1/4 cup flour, 1/4 cup sugar, one egg yolk, and grated lemon peel from the first lemon until well mixed. Refrigerate covered for one hour.

Preheat oven to 400º.

Press 1/3 of dough into the bottom of a 10-inch springform pan. Bake 8 minutes and allow to cool.

Turn oven to 475º. In a large bowl, using mixer at medium speed, beat cream cheese and 1 3/4 cups sugar until just blended. With mixer at low speed, beat in 3 tablespoons flour, grated lemon rind from second lemon, 2 egg yolks, 5 eggs, heavy cream, grated orange peel and salt. Beat at high speed for 5 minutes. Press the rest of the dough around the side of the springform pan to within 1 inch of the top. Pour cheese mixture into pan and bake for 12 minutes. Turn oven down to 300º and bake for another 35 minutes. Turn off the oven and leave cake inside for 30 minutes. Remove and cool in pan set on a rack. Chill.

To serve, remove side of pan. Spread top of cheesecake with sour cream.

Recipes Search