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MC CALL'S COOKING SCHOOL'S NO BAKE STRAWBERRY CHEESECAKE

GRAHAM CRACKER CRUST:

1 c. graham cracker crumbs
2 tbsp. sugar
1/3 c. butter or regular butter, melted

CHEESE FILLING:

2 env. unflavored gelatin
3/4 c. sugar
1/4 tsp. salt
3 egg yolks
1 c. milk
3 (8 oz.) pkgs. cream cheese, room temp.
2 tbsp. grated lemon peel
2 tbsp. lemon juice
1 tsp. vanilla extract
3 egg whites, room temp.
1/4 c. sugar
1 c. (8 oz.) sour cream

GLAZE:

1/2 c. sugar
1 tbsp. cornstarch
2 pts. fresh strawberries, washed & hulled

Make Graham Cracker Crust:

In small bowl, combine crumbs, 2 tablespoons sugar and the butter; mix well with fork. Reserve 1/4 cup. With back of spoon, press rest of mixture on bottom of a 9" springform pan. Refrigerate.

Make Filling:

In small, heavy saucepan, combine gelatin, 3/4 cup sugar and the salt. In small bowl, with wire whisk, beat egg yolks with milk until smooth; gradually stir into gelatin mixture. Mix well.

Cook over medium heat, stirring until gelatin is dissolved and custard is thickened slightly (should form coating on metal spoon) about five minutes. Remove from heat; cool 10 minutes. In large bowl, with electric mixer at medium speed, beat cream cheese, lemon peel, lemon juice and vanilla until smooth, three minutes. Slowly add cooled custard, beating at low speed just to blend.

Set in a bowl of ice water to chill, stirring occasionally, until mixture mounds (partially set) when lifted with spoon. Meanwhile, at medium speed and using clean beaters, beat egg whites until soft peaks form when beater is slowly raised. Gradually add 1/4 cup sugar, beating until stiff peaks form. Add beaten egg whites and sour cream to cheese mixture; beat at low speed just until smooth. Turn into the prepared pan, spreading evenly.

Refrigerate until firm and well chilled, at least 4 hours or overnight. Glaze one hour before serving: In small saucepan combine sugar and cornstarch. With fork crush 2 cups berries. Stir into sugar mixture with 1/4 cup water. Bring to boiling, stirring, until thickened and translucent. Strain; cool. To serve, loosen side of pan with spatula, remove. Arrange some of berries over cake. Top with some of glaze, sprinkle reserved crumbs around edge. Serve rest of berries in glaze. Serves 10 to 12.

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The Ultimate Cheesecake - Mccalls Cooking School

-----------------------------------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

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. Increase oven temperature to 450F. 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. 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. 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.

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. 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.

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NO-BAKE STRAWBERRY CHEESECAKE
McCalls Cooking School

GRAHAM-CRACKER CRUST
1 cup graham cracker crumbs
2 tablespoons sugar
1/3 cup butter or margerine, melted
CHEESE FILLING
2 envelopes unflavored gelatine
3/4 cup sugar
1/4 teaspoon salt
3 egg yolks
1 cup milk
3 8 oz. pkgs. cream cheese (at room temperature)
2 tablespoons grated lemon peel
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 eggs whites(at room temperature)
1/4 cup sugar
1 cup sour cream
GLAZE
1/2 cup sugar
1 Tablespoon cornstarch
2 pints strawberries, washed and hulled
1/4 cup water

STEP 1
Make Graham-Cracker Crust.
In a small bowl, combine crumbs, 2T sugar and the
butter.
Mix well with fork.
Remove 1/4 cup.
With back of spoon, press rest of mixture on botton of
a 9 inch springform pan.
Refrigerate.

STEP 2
Make Filling.
In a small heavy saucepan, combine gelatine, 3/4 cup
sugar and the salt.
In a small bowl, with wire wisk, beat egg yolks with
the
milk until smooth.
Gradually stir in gelatine mixture, mix well.
Cook over medium heat, stirring until gelatine is
disolved and custard is thickened slightly (should
form coating on metal spoon)-about 5 minutes.
Remove from heat and cool 10 minutes.
In a large bowl, with electric mixer at medium speed,
beat cream cheese, lemon peel, lemon juice and vanilla
till smooth-3 minutes.
Slowly add cooled custard, beating at low speed just
to
blend.

STEP 3
Set in a bowl of ice water to chill, stirring
occasionally, until mixture mounds(partially set) when
lifted with spoon.
Meanwhile, at medium speed and using clean beaters,
beat egg whites till soft peaks form when beater is
slightly raised.
Gradually add 1/4 cup sugar, beating till stiff peaks
form.
Add beaten egg whites and sour cream to cheese
mixture. Beat at low speed just until smooth.
Turn into prepared pan spreading evenly.

STEP 4
Refrigerate until firm and well chilled-at least 4
hrs. or overnight.

Glaze
1 hour before serving:
In a small saucepan, combine sugar and cornstarch.
With fork crush 2 cups berries. Stir into sugar
mixture with 1/4 cup water.
Bring to boiling, stirring until thickened, and
translucent.
Strain and cool.
To serve, loosen side of pan with spatula, remove pan.
Arrange some of berries over cake.
Top with some of the glaze.
Sprinkle reserved crumbs around top edge.
Serve rest of berries in glaze.
SERVES 10-12

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McCall's COOKING SCHOOL Card No 12]

Marbalet

Posted: May 23, 2003 07:49 PM Msg. 32 of 181
3 c Heavy cream
1 1/2 c Sugar, confectioners(sifted)
3/4 c Cocoa, unsweetened (sifted)
2 ts Vanilla extract
1/4 ts Salt
1 ts Gelatine, unflavored

NOTE: All sifted ingredients should be sifted BEFORE measuring!

1. Make cake: in large electric mixer bowl, let whites warm to room temp. (1 hour). Into cocoa in small bowl, stir boiling water until smooth. Let cool 1/2 hour. preheat oven to 325F. Sift flour with sugar, soda and salt in large bowl. make a well in center.

2. Pour in oil, yolks, vanilla and cocoa. with wooden spoon, beat just until smooth. sprinkle cream of tartar over whites. with mixer at high speed, beat until very stiff peaks form when beater is slowly raised. do not underbeat. pour batter over whites.

3. with whisk, and an under-and-over motion, gently fold to combine. turn into ungreased 10-inch tube pan. bake 60-65 minutes, until top springs back when pressed with finger. invert over nech of bottle. cool 1 1/2 hours. with spatula, loosen cake and remove.

4. cool on rack. make chocolate filling: in large bowl,
combine cream, sugar, cocoa, vanilla, salt & refrigerate for 1 hour. with mixer, beat until stiff, refrigerate
again. sprinkle gelatine over 2 tb cold water to soften. heat, stirring over hot water to dissolve (double boiler effect). cool.

5. prepare cake. cut 1 inch slice crosswise from top of cake, set aside. with sharp knife, outline a cavity in cake, leaving 1 inch thick walls around center, side and bottom. with spoon carefully remove cake from this area. reserve 1 1/2 c crumbled cake.

6. measure 2 1/2 c chocolate filling into small bowl. fold in gelatine. use to fill cavity. replace top. mix 1/2 c filling with reserved crumbled cake. use to fill center hole. frost top and side of cake with remaining filling. refregerate until serving.

serves 12

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

NO-BAKE STRAWBERRY CHEESECAKE-McCalls Cooking School

GRAHAM-CRACKER CRUST:

1 cup graham cracker crumbs
2 tablespoons sugar
1/3 cup butter or margarine, melted

CHEESE FILLING:

2 envelopes unflavored gelatin
3/4 cup sugar
1/4 teaspoon salt
3 egg yolks
1 cup milk
3 8 oz. pkgs. cream cheese (at room temperature)
2 tablespoons grated lemon peel
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 eggs whites(at room temperature)
1/4 cup sugar
1 cup sour cream

GLAZE:

1/2 cup sugar
1 Tablespoon cornstarch
2 pints strawberries, washed and hulled
1/4 cup water

STEP 1:

Make Graham-Cracker Crust:

In a small bowl, combine crumbs, 2T sugar and the butter. Mix well with fork. Remove 1/4 cup. With back of spoon, press rest of mixture on bottom of a 9 inch springform pan. Refrigerate.

STEP 2:

Make Filling:

In a small heavy saucepan, combine gelatin, 3/4 cup sugar and the salt. In a small bowl, with wire whisk, beat egg yolks with the milk until smooth. Gradually stir in gelatin mixture, mix well. Cook over medium heat, stirring until gelatin is disslved and custard is thickened slightly (should form coating on metal spoon)-about 5 minutes. Remove from heat and cool 10 minutes. In a large bowl, with electric mixer at medium speed, beat cream cheese, lemon peel, lemon juice and vanilla till smooth-3 minutes. Slowly add cooled custard, beating at low speed just to blend.

STEP 3

Set in a bowl of ice water to chill, stirring occasionally, until mixture mounds(partially set) when lifted with spoon. Meanwhile, at medium speed and using clean beaters, beat egg whites till soft peaks form when beater is slightly raised. Gradually add 1/4 cup sugar, beating till stiff peaks form. Add beaten egg whites and sour cream to cheese mixture. Beat at low speed just until smooth. Turn into prepared pan spreading evenly.

STEP 4

Refrigerate until firm and well chilled-at least 4 hrs. or overnight. Glaze 1 hour before serving: In a small saucepan, combine sugar and cornstarch. With fork crush 2 cups berries. Stir into sugar mixture with 1/4 cup water. Bring to boiling, stirring until thickened, and translucent. Strain and cool. To serve, loosen side of pan with spatula, remove pan. Arrange some of berries over cake. Top with some of the glaze. Sprinkle reserved crumbs around top edge. Serve rest of berries in glaze.

SERVES 10-12