Technically, cheesecake is a pie or custard, not a cake at all. In most cases, cheesecake is made with a crumbly crust, which is often created using crushed cookies or graham crackers. Cheesecake may also be made like custard in a large mold without any crust at all. It is typically served chilled, and may be topped with fresh fruit, glazes, or whipped cream. Allowing cheesecake to chill for a day will create a dessert with a rich, mature, complex flavor; so many cooks make it the day before it is needed.

There are a wide range of variations on cheesecake, from the dense, tall New York cheesecake to the lighter, mild French cheesecake. Cheesecake may be baked with eggs, or uncooked with gelatin. As a general rule, it is made in a spring form pan and unmolded for eating. Cheesecake is also very high in fat, with a luxurious texture which can only be created through a high fat content.

3 lbs cream cheese

5 eggs

3/4 tsp vanilla

1-1/2 oz. lemon juice (real)

3/4 tsp orange abstract

12 ozs powder sugar

Direction:

Whip cream cheese for 15 minutes. Add egg yolks, vanilla, lemon and orange. Whip an additional 3 minutes. Slowly add powdered sugar and blend another 3 minutes. Slowly add egg whites and mix for another 5 minutes on medium speed.

Crust:

12 cups graham cracker crumbs

3 cups pecan pieces

3 cups margarine (clarified)

Direction:

Mix ingredients together to form crust. Press crumb mixture into spring form pan so it is approximately 12" thick. Pour in batter and bake approximately 1 hour.

You are done. Taste it!!!

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