Recipe Talk

I have the entire collection of these cards but have somehow misplaced this one, which is the best cheesecake ever.
Does anyone have it?

The Ultimate Cheesecake - Mccalls Cooking School

Serves: 16
Ingredients

---------------CRUST--------------------
2 1/2 c Graham cracker crumbs
1/2 c Butter or margarine, melted
1/2 c Sugar
--------------FILLING-------------------
5 pk (8 oz size) cream cheese at
-room temperature
1 1/4 c Sugar
3 T All-purpose flour
2 t Grated lemon zest
1 1/2 t Grated orange zest
1/4 t Vanilla extract
5 lg Eggs
2 Egg yolks
1/4 c Heavy cream
1/4 c Sour cream
1 pk (10 oz) frozen raspberries
-in light syrup, thawed
2 t Cornstarch
1 pk (10 oz) frozen peach slices
1/4 c Sugar
1 Kiwifruit, peeled & sliced
1 Ripe peach, peeled & sliced
1/4 c Fresh raspberries




Instructions

1. Preheat oven to 375F. Make crust: In medium bowl, using a fork, toss crumbs with butter and sugar until moistened. Pour into 10" springform pan. With fork, press mixture evenly over bottom and up side of pan. Bake 5 minutes or until golden brown. Cool on wire rack.

2. Increase oven temperature to 450F.

3. Make filling: In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, lemon zest, orange zest and vanilla until blended. Beat in eggs and egg yolks one at a time; beat until smooth, scraping bowl with spatula occasionally. Beat in cream.

4. Pour filling into prepared pan. Bake 10 minutes. Lower oven temperature to 250F. Bake 1 hour longer or until center is set but not firm. Remove to rack; cool 2 hours. With back of spoon, spread sour cream evenly over top of cake to within 1/2 inch of edge. Refrigerate 3 hours or overnight.

5. In food processor, puree raspberries with their syrup; pour through sieve placed over medium sized saucepan. Discard seeds. Mix cornstarch with puree until blended. Bring to boiling, stirring constantly; simmer 1 minute or until sauce is thickened and clear.

6. Pour raspberry sauce into small bowl. Cover and refrigerate until cold. In clean food processor, puree peach slices with 1/4 cup sugar until blended; pour into small bowl; set aside. Remove cake from pan; place on serving dish. Spoon raspberry sauce over sour cream, covering half of surface. Spread peach puree on other half.

7. Arrange kiwifruit and peach slices along the line where the raspberry sauce meets the peach puree. Add whole raspberries as desired. Cut cake into wedges to serve. Pass remaining raspberry sauce and peach puree.

Variation: Add variety to recipes that call for graham cracker crusts by mixing in the flavor of your favorite cookie. In any graham cracker crust regipe, use halt graham cracker crumbs and half chocolate, vanilla or shortbread cookie crumbs for an interesting version of an old favorite.

McCalls Cooking School/Desserts 2/Scanned & Fixed by Diane P. and Gary G.

Great American Recipes- BUTTERSCOTCH CHEESECAKE recipe

Butterscotch Cheesecake Recipe

Best Ever Cakes and Pastries Card 97 Group 17

12 servings

2? hours 1? hours prep

Crust

1 pkg chocolate crumbs (about 40 wafers)

1/2 c granulated sugar

1/2 c tablespoons unsalted butter, melted

Filling

1/2 cup heavy cream

16 ounces cream cheese, softened

1 cup sugar

4 large eggs, at room temperature

3 tablespoons cornstarch

1 tablespoon vanilla extract

Dash salt

Sauce:

1 cup brown sugar

1/4 cup corn syrup

3 tablsp whipped cream

4 tablsp butter

1/2 teasp salt

Preheat oven to 325 degrees F.

1. Mix ingredients for crust. Press onto
bottom and sides of springform pan.

2. Beat cream cheese and sugar, until fluffy.
Mix eggs, cornstarch, whipping cream, vanilla and salt.

3. For sauce: combine brown sugar, corn syrup,
whipping cream, butter, and salt. Cook over heat until melted
and bubblely. Cool for 1 minutes.

4. Pour part of cream cheese mixture into crust. Spoon soon
of the butterscotch sauce over the top of mixture. Repeat layers
and swirl, just until partially blended.

5. Bake 350 F for 45 minutes on a rimmed pan to catch butterscotch drippings.

6. Reduce heat to 300 F and bake 15 minutes
longer.

7. Cool 8 hours or overnight before serving.
Sprinkle with brown sugar

Sour Cream Cheesecake - McCalls Recipe Card 22a

Crust:

2 1/2 cups packaged graham cracker crumbs

1/4 cup sugar

1/2 cup butter or margarine, softened

Filling:

5 pkg (8-oz size) soft cream cheese

1 3/4 cups sugar

3 tablespoons flour

1 tablespoon grated lemon peel

1/4 teaspoon vanilla extract

5 eggs

2 egg yolks

1/4 cup heavy cream

1/2 cup dairy sour cream

1. Make Crust: In medium bowl, with hands or back of spoon, mix graham cracker crumbs with sugar and soft butter until they are well combined.

2. Press mixture on bottom and sides of 9-inch springform pan, building up sides of pan to form a rim all around. Refrigerate until needed.

3. Preheat oven to 500F. Filling: In large bowl of electric mixer, combine cream cheese, sugar, flour, lemon peel and vanilla. Beat at high speed just to blend.

4. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into crust-lined pan.

5. Bake for 10 minutes. Reduce oven temperature to 250F and bake 1 hour longer.

6. Spread top with sour cream. Let cool in pan on wire rack. Refrigerate for 3 hours, or overnight.

7. To Serve: With spatula, loosen crust from sides of pan. Remove side of springform pan. Cut cheesecake into wedges. Nice with strawberries.
Makes 16 to 20 servings.

From: McCall's Great American Recipe Collection, 1973 - Card 22c Our Rich Heritage

Pumpkin Cake

Pumpkin Cake with Cream Cheese Frosting

McCalls Cooking School

Pumpkin Cake

•4 large eggs

•2 cups sifted all-purpose flour (sift before measuring)

•2 teaspoons baking soda

•2 teaspoons ground cinnamon

•1 teaspoon ground cloves

•½ teaspoon ground ginger

•½ teaspoon salt

•¼ teaspoon ground nutmeg

•2 cups granulated sugar

•1 pound pureed pumpkin

•1 cup vegetable oil

Cream Cheese Frosting

•6 ounces cream cheese, softened

•1 tablespoon vanilla extract

•3 cups confectioners’ sugar

Pumpkin Cake: Place eggs in the large bowl; cover and let stand 30 minutes until eggs warm to room temperature. Reheat oven to 350 degrees Fahrenheit. Meanwhile, sift flour with baking soda, cinnamon, cloves, ginger, salt and nutmeg.

With electric mixer at high speed, beat eggs thoroughly. Add granulated sugar and continue to beat until the eggs are light yellow in color and the mixture is light and fluffy. Gradually add the pumpkin and the oil, beating well after each addition to blend thoroughly.

With the electric mixer at low speed, beat in flour mixture several spoonfuls at a time, beating only until flour is moistened. Pour into ungreased 10-inch tube pan without removable bottom. Bake 1 hour or until surface springs back when gently pressed with fingertips.

Remove cake from oven and cool completely in pan on wire rack. Meanwhile, prepare cream cheese frosting: In small bowl, at medium speed, beat cream cheese with vanilla until smooth and soft. Gradually add confectioners’ sugar, beating until light and fluffy.

Using a long, narrow metal spatula, carefully loosen cake from pan; remove. Place on cake plate and frost top and side with cream cheese frosting. Use the tip of the spatula to swirl the frosting toward the center of the plate.

For decoration, place walnut or pecan halves around the top edge of the cake, or press chopped walnuts or pecans into the sides of the cake. Serve cake immediately or store tightly covered in the refrigerator. Remove from refrigerator about 30 minutes prior to serving. Makes 12 servings.

Pumpkin Cheesecake

prep time: 20 minutes cook time: 1 hour total time: 1 hour 20 minutes .

Serves 12

Adapted from McCall’s, October 1997

ingredients

Crust:Cooking Spray

1 3/4 cups chocolate wafer-cookie crumbs

1/4 cup (1/2 stick) unsalted butter, melted

Filling:1 (15 oz) can solid-pack pumpkin

3 large eggs

1/2 cup packed light-brown sugar

1 Tbsp vanilla extract

1 1/2 tsp pumpkin pie spice

3 (8 oz) pkg cream cheese, softened

3/4 cup granulated sugar

2 Tbsp cornstarch

Topping:1 (16 oz) container sour cream

3 Tbsp granulated sugar

2 tsp vanilla extract

directions

Crust:

With cooking spray, lightly coat 10-inch spring-form pan. In bowl, mix crumbs and butter. Press onto bottom and 1/2 inch up sides of pan. Place in freezer. Preheat oven to 350?F.

Filling:

In bowl, whisk pumpkin, eggs, brown sugar, vanilla, and pumpkin-pie spice until smooth. In large bowl with electric mixer on medium-high speed, beat cream cheese 1 to 2 minutes until fluffy. Gradually beat in granulated sugar, then cornstarch, until smooth. With mixer on medium, beat in pumpkin mixture. Pour into chilled crust. Bake 1 hour, until center is almost set but still slightly jiggly; leave oven on. Let cake cool in pan on rack 5 minutes.

Topping:

In bowl, whisk all ingredients until smooth. Spread over cake; bake 6 more minutes. Let cool in pan on rack. Refrigerate overnight or up to 3 days.

To Serve:

Run thin blade of knife around edges of cake; remove pan sides. Transfer to serving plate.

Source: Keri
Adapted from McCall's, October 1997 Pumpkin Cheesecake Recipe from Keri
===========================

McCall's Cookbook Collection ...

MAPLE PUMPKIN CHEESECAKE

Prep Time: 25 Minutes

1-1/4 cups Sunshine Graham Cracker Crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8-oz.) packages cream cheese, softened
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (16-oz.) can pumpkin
3 eggs
3/4 cup pure maple syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Maple Walnut Raisin Glaze (recipe follows)

1. Heat oven to 300°. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

2. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.

3. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill.

MAPLE WALNUT RAISIN GLAZE: Combine 2 tablespoons water and 4 teaspoons cornstarch. In small saucepan, melt 2 tablespoons butter or margarine. Add remaining 1/2 cup maple syrup and cornstarch mixture; cook and stir until slightly thickened. Add 1/2 cup chopped Diamond Walnuts and 1/2 cup Sun-Maid Raisins. Cool slightly. Spoon over cheesecake.

Makes one 9-inch cheesecake.
=============================

Source: McCall's best

Cheesecake

ingredients

Crust

3/4 cup graham cracker crumbs

1 tablespoon sugar

1 tablespoon melted butter

Filling

3 pkg (8-oz size) cream cheese, at room temperature

4eggs

1 teaspoon vanilla extract

1 cup sugar

Topping1 pint dairy sour cream

1 tablespoon sugar

1 teaspoon vanilla extract

directions

1

Preheat oven to 375 F

2

Crust:

3

In medium bowl, combine crumbs, sugar, and butter, mixing well.

4

Spread evenly over bottom of a 9-inch spring-form pan, pressing lightly with fingertips.Refrigerate while filling is prepared.

5

Filling:

6

In large bowl of electric mixer, at medium speed, beat cheese until light.

7

Add eggs, vanilla, and sugar: continue beating until creamy and light.

8

Pour into crust in pan; bake 35 minutes.

9

Meanwhile, make topping

10

Topping:

11

In medium bowl, with wooden spoon, beat together cream, sugar and vanilla.

12

Remove cheesecake from oven. Spread topping evenly over surface; bake 5 minutes.

13

Cool in pan, on wire rack. Then refrigerate 5 hours, or overnight.

14

To serve: remove side of spring-form pan. Cut cheesecake into wedges.

15

to make graham-cracker crumbs:

16

with rolling pin, crush 10 graham crackers between 2 sheets of waxed paper.

1

Filling:

2

In large bowl of electric mixer, at medium speed, beat cheese until light.

3

Add eggs, vanilla, and sugar: continue beating until creamy and light.

4

Pour into crust in pan; bake 35 minutes.Meanwhile, make topping.

1

topping:

2

In medium bowl, with wooden spoon or mixer, beat together cream, sugar and vanilla.

3

Remove cheesecake from oven. Spread topping evenly over surface; bake 5 minutes.

4

Cool in pan, on wire rack. Then refrigerate 5 hours, or overnight

1

To serve:

2

Remove side of spring-form pan. Cut cheesecake into wedges.

3

To make graham-cracker crumbs:

4

With rolling pin, crush 10 graham crackers between 2 sheets of waxed paper.

Source: McCall's best

======================

Best Cheesecake Recipe - McCalls

This is from a 1975 issue of McCall's magazine.

I haven't found a better recipe for cheesecake.

Crust
1 C. sifted flour
1/4 C. sugar
1 tsp. grated lemon peel
1/2 tsp vanilla
1 egg yolk
1/4 C. softened butter or margarine
I usually double these amounts so I have enough.
Preheat oven to 400 degrees.
Grease the inside of a springform pan.
In a medium bowl, combine everything except
the egg yolk and butter.
Make a well in the center, and add the yolk.
Blend, then add butter, and blend.
On the bottom of the pan, roll out 1/2 the dough.
Bake 6-8 minutes, or until golden brown.
Roll out remaining dough.
Cut it into 3 inch strips.
Press it around the side of the pan.
Don't bake the side strips.
Assemble the pan.

Filling
5 packages of 8 oz. creamed cheese
1 3/4 C. sugar
3 T. flour
2 tsp. grated lemon peel
1 1/2 grated orange peel
1/4 tsp. vanilla
5 eggs plus 2 egg yolks
1/4 C. heavy cream

In a large mixing bowl, blend cheese,
sugar, flour, peels, vanilla.
Blend until smooth.
Add eggs and yolks, one at a time.
Scrape the sides often.
Pour into the pan.
Bake at 450 degrees for 10 minutes.
Lower the oven to 250 degrees,
and bake for one more hour.

Sour Cream Cheesecake - McCalls Recipe Card 22a

Crust:

2 1/2 cups packaged graham cracker crumbs

1/4 cup sugar

1/2 cup butter or margarine, softened

Filling:

5 pkg (8-oz size) soft cream cheese

1 3/4 cups sugar

3 tablespoons flour

1 tablespoon grated lemon peel

1/4 teaspoon vanilla extract

5 eggs

2 egg yolks

1/4 cup heavy cream

1/2 cup dairy sour cream

1. Make Crust: In medium bowl, with hands or back of spoon, mix graham cracker crumbs with sugar and soft butter until they are well combined.

2. Press mixture on bottom and sides of 9-inch springform pan, building up sides of pan to form a rim all around. Refrigerate until needed.

3. Preheat oven to 500F. Filling: In large bowl of electric mixer, combine cream cheese, sugar, flour, lemon peel and vanilla. Beat at high speed just to blend.

4. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into crust-lined pan.

5. Bake for 10 minutes. Reduce oven temperature to 250F and bake 1 hour longer.

6. Spread top with sour cream. Let cool in pan on wire rack. Refrigerate for 3 hours, or overnight.

7. To Serve: With spatula, loosen crust from sides of pan. Remove side of springform pan. Cut cheesecake into wedges. Nice with strawberries.
Makes 16 to 20 servings.

From: McCall's Great American Recipe Collection, 1973 - Card 22c Our Rich Heritage

Pumpkin Cake

Pumpkin Cake with Cream Cheese Frosting

McCalls Cooking School

Pumpkin Cake

•4 large eggs

•2 cups sifted all-purpose flour (sift before measuring)

•2 teaspoons baking soda

•2 teaspoons ground cinnamon

•1 teaspoon ground cloves

•½ teaspoon ground ginger

•½ teaspoon salt

•¼ teaspoon ground nutmeg

•2 cups granulated sugar

•1 pound pureed pumpkin

•1 cup vegetable oil

Cream Cheese Frosting

•6 ounces cream cheese, softened

•1 tablespoon vanilla extract

•3 cups confectioners’ sugar

Pumpkin Cake: Place eggs in the large bowl; cover and let stand 30 minutes until eggs warm to room temperature. Reheat oven to 350 degrees Fahrenheit. Meanwhile, sift flour with baking soda, cinnamon, cloves, ginger, salt and nutmeg.

With electric mixer at high speed, beat eggs thoroughly. Add granulated sugar and continue to beat until the eggs are light yellow in color and the mixture is light and fluffy. Gradually add the pumpkin and the oil, beating well after each addition to blend thoroughly.

With the electric mixer at low speed, beat in flour mixture several spoonfuls at a time, beating only until flour is moistened. Pour into ungreased 10-inch tube pan without removable bottom. Bake 1 hour or until surface springs back when gently pressed with fingertips.

Remove cake from oven and cool completely in pan on wire rack. Meanwhile, prepare cream cheese frosting: In small bowl, at medium speed, beat cream cheese with vanilla until smooth and soft. Gradually add confectioners’ sugar, beating until light and fluffy.

Using a long, narrow metal spatula, carefully loosen cake from pan; remove. Place on cake plate and frost top and side with cream cheese frosting. Use the tip of the spatula to swirl the frosting toward the center of the plate.

For decoration, place walnut or pecan halves around the top edge of the cake, or press chopped walnuts or pecans into the sides of the cake. Serve cake immediately or store tightly covered in the refrigerator. Remove from refrigerator about 30 minutes prior to serving. Makes 12 servings.

Pumpkin Cheesecake

prep time: 20 minutes cook time: 1 hour total time: 1 hour 20 minutes .

Serves 12

Adapted from McCall’s, October 1997

ingredients

Crust:Cooking Spray

1 3/4 cups chocolate wafer-cookie crumbs

1/4 cup (1/2 stick) unsalted butter, melted

Filling:1 (15 oz) can solid-pack pumpkin

3 large eggs

1/2 cup packed light-brown sugar

1 Tbsp vanilla extract

1 1/2 tsp pumpkin pie spice

3 (8 oz) pkg cream cheese, softened

3/4 cup granulated sugar

2 Tbsp cornstarch

Topping:1 (16 oz) container sour cream

3 Tbsp granulated sugar

2 tsp vanilla extract

directions

Crust:

With cooking spray, lightly coat 10-inch spring-form pan. In bowl, mix crumbs and butter. Press onto bottom and 1/2 inch up sides of pan. Place in freezer. Preheat oven to 350?F.

Filling:

In bowl, whisk pumpkin, eggs, brown sugar, vanilla, and pumpkin-pie spice until smooth. In large bowl with electric mixer on medium-high speed, beat cream cheese 1 to 2 minutes until fluffy. Gradually beat in granulated sugar, then cornstarch, until smooth. With mixer on medium, beat in pumpkin mixture. Pour into chilled crust. Bake 1 hour, until center is almost set but still slightly jiggly; leave oven on. Let cake cool in pan on rack 5 minutes.

Topping:

In bowl, whisk all ingredients until smooth. Spread over cake; bake 6 more minutes. Let cool in pan on rack. Refrigerate overnight or up to 3 days.

To Serve:

Run thin blade of knife around edges of cake; remove pan sides. Transfer to serving plate.

Source: Keri
Adapted from McCall's, October 1997 Pumpkin Cheesecake Recipe from Keri
===========================

McCall's Cookbook Collection ...

MAPLE PUMPKIN CHEESECAKE

Prep Time: 25 Minutes

1-1/4 cups Sunshine Graham Cracker Crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8-oz.) packages cream cheese, softened
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (16-oz.) can pumpkin
3 eggs
3/4 cup pure maple syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Maple Walnut Raisin Glaze (recipe follows)

1. Heat oven to 300°. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

2. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.

3. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill.

MAPLE WALNUT RAISIN GLAZE: Combine 2 tablespoons water and 4 teaspoons cornstarch. In small saucepan, melt 2 tablespoons butter or margarine. Add remaining 1/2 cup maple syrup and cornstarch mixture; cook and stir until slightly thickened. Add 1/2 cup chopped Diamond Walnuts and 1/2 cup Sun-Maid Raisins. Cool slightly. Spoon over cheesecake.

Makes one 9-inch cheesecake.
=============================

Source: McCall's best

Cheesecake

ingredients

Crust

3/4 cup graham cracker crumbs

1 tablespoon sugar

1 tablespoon melted butter

Filling

3 pkg (8-oz size) cream cheese, at room temperature

4eggs

1 teaspoon vanilla extract

1 cup sugar

Topping1 pint dairy sour cream

1 tablespoon sugar

1 teaspoon vanilla extract

directions

1

Preheat oven to 375 F

2

Crust:

3

In medium bowl, combine crumbs, sugar, and butter, mixing well.

4

Spread evenly over bottom of a 9-inch spring-form pan, pressing lightly with fingertips.Refrigerate while filling is prepared.

5

Filling:

6

In large bowl of electric mixer, at medium speed, beat cheese until light.

7

Add eggs, vanilla, and sugar: continue beating until creamy and light.

8

Pour into crust in pan; bake 35 minutes.

9

Meanwhile, make topping

10

Topping:

11

In medium bowl, with wooden spoon, beat together cream, sugar and vanilla.

12

Remove cheesecake from oven. Spread topping evenly over surface; bake 5 minutes.

13

Cool in pan, on wire rack. Then refrigerate 5 hours, or overnight.

14

To serve: remove side of spring-form pan. Cut cheesecake into wedges.

15

to make graham-cracker crumbs:

16

with rolling pin, crush 10 graham crackers between 2 sheets of waxed paper.

1

Filling:

2

In large bowl of electric mixer, at medium speed, beat cheese until light.

3

Add eggs, vanilla, and sugar: continue beating until creamy and light.

4

Pour into crust in pan; bake 35 minutes.Meanwhile, make topping.

1

topping:

2

In medium bowl, with wooden spoon or mixer, beat together cream, sugar and vanilla.

3

Remove cheesecake from oven. Spread topping evenly over surface; bake 5 minutes.

4

Cool in pan, on wire rack. Then refrigerate 5 hours, or overnight

1

To serve:

2

Remove side of spring-form pan. Cut cheesecake into wedges.

3

To make graham-cracker crumbs:

4

With rolling pin, crush 10 graham crackers between 2 sheets of waxed paper.

Source: McCall's best

======================

Best Cheesecake Recipe - McCalls

This is from a 1975 issue of McCall's magazine.

I haven't found a better recipe for cheesecake.

Crust
1 C. sifted flour
1/4 C. sugar
1 tsp. grated lemon peel
1/2 tsp vanilla
1 egg yolk
1/4 C. softened butter or margarine
I usually double these amounts so I have enough.
Preheat oven to 400 degrees.
Grease the inside of a springform pan.
In a medium bowl, combine everything except
the egg yolk and butter.
Make a well in the center, and add the yolk.
Blend, then add butter, and blend.
On the bottom of the pan, roll out 1/2 the dough.
Bake 6-8 minutes, or until golden brown.
Roll out remaining dough.
Cut it into 3 inch strips.
Press it around the side of the pan.
Don't bake the side strips.
Assemble the pan.

Filling
5 packages of 8 oz. creamed cheese
1 3/4 C. sugar
3 T. flour
2 tsp. grated lemon peel
1 1/2 grated orange peel
1/4 tsp. vanilla
5 eggs plus 2 egg yolks
1/4 C. heavy cream

In a large mixing bowl, blend cheese,
sugar, flour, peels, vanilla.
Blend until smooth.
Add eggs and yolks, one at a time.
Scrape the sides often.
Pour into the pan.
Bake at 450 degrees for 10 minutes.
Lower the oven to 250 degrees,
and bake for one more hour.