Chocolate Oreo Cake

CHOCOLATE CAKE

2 cups flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1 1/2 tsp vanilla extract

1 cup boiling water

Directions:

Prepare two-three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Add all dry ingredients to a large bowl and whisk together. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. Add vanilla to boiling water and add to mixture. Mix well. Divide evenly between the pans. Bake 300 degrees F for 25-33 minutes (depending if using two or three pans). When done, allow to cool for 10 minutes and then remove to cooling racks to cool completely. I usually freeze cake before frosting it.

FROSTING

8 oz cream cheese, room temperature

1/2 cup butter, room temperature

1 tsp vanilla

3-4 cups powdered sugar

8-12 crushed Oreos (cream removed, just the cookie part). I use a food processer to crush the Oreos, but you can use a ziplock bag and rolling pin.

Directions:

Mix (with stand mixer or electric mixer) cream cheese and butter until smooth. Add vanilla. Gradually add powdered sugar. Frost cake.

ALTERNATIVE FROSTING, mix together:

8 oz cream cheese, softened

10 Oreos

heavy cream or milk, for smoothness

Lamingtons

Ingredients:

BUTTER SPONGE

9 Tbs unsalted butter, softened

1 cup sugar

1/2 tsp vanilla extract

3 eggs , room temperature

1 3/4 cups (260g) flour

3.5 tsp baking powder

1/2 cup milk

ICING

4 cups powdered sugar

1/3 cup cocoa powder

1 tbsp unsalted butter

1/2 cup + 2 tbsp boiling water

COATING

3 - 4 cups desiccated coconut (unsweetened)

OPTIONAL: JAM AND CREAM

Strawberry jam

1 cup cream

1 tbsp white sugar

Instructions:

BUTTER SPONGE

Preheat oven to 350F

Sift flour and baking powder together.

Grease a 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).

Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.

Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.

Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.

Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.

Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely. 

PREPARE CAKE TO COAT

Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours.

ICING

Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.

COATING

Place coconut in a shallow bowl or pan with a largish surface area.

Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.

Repeat with remaining sponges. 

Stand for 1 to 2 hours, or until set.

OPTIONAL: JAM AND CREAM

Beat cream and sugar until firm peaks form.

Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.

https://www.recipetineats.com/classic-lamingtons/

Tres Leches Cake

INGREDIENTS

FOR THE CAKE

1 1/2 c. 

all-purpose flour

1 1/2 tsp. 

baking powder

1/2 tsp. 

kosher salt

5 

large eggs, separated

1 1/4 c. 

granulated sugar, divided

1 tsp. 

pure vanilla extract

1/2 c. 

milk

1/4 c. 

melted butter, cooled

FOR THE FILLING

1 

(14-oz.) can sweetened condensed milk

1 

(12-oz.) can evaporated milk

1/2 c. 

milk

1 tsp. 

pure vanilla extract

FOR THE WHIPPED CREAM

2 c. 

heavy cream

1/2 c. 

sugar

FOR SERVING

1/4 c. 

cinnamon-sugar

sliced strawberries, for serving

DIRECTIONS

1. Make the cake: Preheat oven to 350° and grease a 9"-x-13" baking pan with cooking spray. In a large bowl whisk together flour, baking powder, and salt.
2. In another large bowl using a hand mixer, beat together egg yolks and 1 cup of sugar until stiff ribbons trail behind beaters, then beat in vanilla and set aside.
3. In a third large bowl using a hand mixer, beat egg whites until soft peaks form then gradually add in remaining 1/4 cup sugar and continue beating until stiff peaks form.
4. Add yolk mixture to dry ingredients and beat together. Add in milk and melted butter and beat until combined. Gently fold in egg whites until just combined. Pour batter into prepared pan and bake until a toothpick inserted into middle of cake comes out clean, 30 minutes. Let cool.
5. Meanwhile make filling: In a medium bowl whisk together sweetened condensed milk, evaporated milk, milk, and vanilla. Using a fork, poke holes all over cake, then pour milk mixture evenly over cake. Cover and place in refrigerator until all of the mixture is absorbed, at least 1 hour.
6. When ready to serve make whipped cream: In a large bowl using a hand mixer, beat together heavy cream and sugar until stiff peaks form. Frost cake with whipped cream and sprinkle with cinnamon-sugar. Serve with strawberries or other fresh fruit.
7. From https://www.delish.com/cooking/recipe-ideas/recipes/a58567/easy-tres-leches-cake-recipe/

Strawberry Shortcake

Ingredients:
-2 cups flour
-2 tsp baking powder
-1/4 tsp baking soda
-2 TBS sugar
-3/4 tsp salt
-1 1/2 cups heavy cream

Preheat oven to 400 degrees F.
Sift together dry ingredients. Add cream and mix until just combined. Do not over mix. Put in greased 8 in square pan. Cook 18-20 minutes.
Recipe from FoodNetwork.com

Flourless Chocolate Cake (gluten free)

INGREDIENTS

1. 1cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
2. 1/4cup unsweetened cocoa powder, plus more for the pan
3. 1 1/4cups heavy cream (divided)
4. 8ounces bittersweet chocolate, chopped (60% ghiradelli reccomended)
5. 5large eggs
6. 1cup granulated sugar
7. 1/2cup crème fraîche or sour cream
8. 1/4cup confectioners’ sugar, plus more for dusting

DIRECTIONS

1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture. Enjoy! It's surprisingly delicious!

from here

Corn Bread II

1/2 cup corn meal
1 1/2 cup flour
3/4 cup sugar
1 Tbsp baking powder
1 tsp salt
-combine these ingredients in a bowl and stir

-in a separate bowl combine:
2 eggs
1 1/2 cup milk
1/2 cup melted butter
-mix well

-Make a well in the dry ingredients and fold the wet into the dry (use a wire whisk to break lumps).
Bake in an 8x8 pan at 375 degrees for 25-35 minutes until the edges are golden brown and toothpick comes out clean.

--I usually double this recipe. It is great for a few days afterwards heated up with a little butter and honey.

One Bowl Chocolate Cake

INGREDIENTS

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

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

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

(Recipe from allrecipes.com)

Microwave Mug Brownie

Great for a late night snack, when you don't want to make a whole batch of cookies or an entire cake.

Ingredients:

2 Tbs butter
2 Tbs water
1/4 tsp vanilla
1 tiny dash salt
4 Tbs white sugar
2 Tbs coca powder
4 Tbs flour

Directions:

Melt butter in mug. Add water, vanilla and salt. Stir until smooth. Add sugar, cocoa powder and flour. Stir until all the lumps are out. Put mug in microwave and cook 60-80 seconds. (yes, 1 minutes to 1 minute 20 seconds, depending on how gooey you want the center.)
This is very rich. Great with glass of milk, some whipped cream or ice cream.

Recipe from Food.com

Yellow Cake

Great for cupcakes or for making tres leches cake. We poured some milk on top and ate this with peaches the other day and it was delicious.

Ingredients:
1 1/2 cups white sugar
3/4 cup butter, softened
3 eggs
1 TBS vanilla
2 1/4 cups flour
2 3/4 tsp baking powder
1 cup milk

Directions:
Preheat oven to 350 degrees F. Grease and flour 9x13 pan.
In medium bowl, cream together sugar and butter. Cream for 7-10 minutes for best results. (I use my Kitchen aid). Beat in eggs, on at a time. Add vanilla. Mix. Combine flour and baking powder; add to creamed mixture and mix well. Add milk. Mix until smooth.
Cook for 35 minutes in preheated oven. Bake cupcakes for 20-25 minutes.

Carrot Cake II

Ingredients:

Cake
4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 tsps vanilla extract
2 cups flour
2 tsps baking soda
2 tsps baking powder
1/2 tsp salt
2-3 tsps ground cinnamon
1/4 tsp nutmeg
3 cups grated carrots
1/2-1 cup chopped pecans (optional)
1 8 oz can crushed pineapples, drained (optional-I like it best without)

Frosting
1/2 cup butter, softened (I use less)
8 oz cream cheese, cold (turns out creamier this way)
3 1/2-4 cups powdered sugar
1 tsp vanilla extract
1 cup chopped pecans (or walnuts)

Directions:

Cake
Preheat oven to 350 F. Grease and flour a 9x13 inch pan. In large bowl, beat eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake 40-50 minutes, or until toothpick comes out clean. Let cool in pan 10 minutes and then put on wire rack to cool.

Frosting
In medium bowl, combine butter, cream cheese, powdered sugar, and vanilla. Beat until smooth. Stir in nuts. Frost cooled cake (put cake in freezer beforehand so it is easier to frost.)

Basic Yellow Cupcakes

3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
2/3 cup butter
2 eggs
1 1/2 teaspoons pure vanilla
1 1/4 cups milk


Makes about 12 cupcakes (or a few more)

Oven 350. Grease pans. Mix flour, baking powder and salt. Separately cream sugar and butter until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared pans. Bake 20-25 minutes or until toothpick inserted comes out clean.

Whipped Vanilla Bean Frosting

Ingredients

3 sticks + 2 tablespoons (375 grams/13 ounces) unsalted butter, softened and cut into cubes

3 cups sifted (480 grams/1 lb + 1 ounce) confectioners’ sugar (icing, powdered)

3 tablespoons (45 mL) milk

1 vanilla bean, scraped

1 teaspoon (5 mL) pure vanilla extract — I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract

pinch of salt

Method

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

3. Best used right away.

4. You can eliminate the vanilla bean and use a total of 1 1/2 teaspoons of pure vanilla extract.

Fluffy Vanilla Cake

Yield: One 2-layer, 8-inch round cake

Ingredients

5 large egg whites (5 ounces/150 grams) at room temperature

3/4 cup whole milk (180 mL/6 liquid ounces), at room temperature

2 1/4 teaspoons pure vanilla extract (9 grams) — I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract

2 3/4 cups cake flour, sifted (11 ounces/315 grams)

1 3/4 cups sugar (12 ounces/350 grams)

1 tablespoon + 1 teaspoon baking powder (19.5 grams)

3/4 teaspoon salt (5 grams)

12 tablespoons unsalted butter (6 ounces/170 grams), at room temperature and cut into cubes

Method
1. Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.
2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
4. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
6. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.
7. Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.

from sweetapolita.com

Lemon Cake by Ina Garten

Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

For the glaze:

• 2 cups confectioners' sugar, sifted
• 3 1/2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; (possibly poke holes in the cake--added instruction), spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Chocolate Truffle Cake (recipe from Ruth)

Chocolate Truffle Cake (adapted from Gwin Grimes flourless chocolate cake)

1 pound Callebaut dark chocolate (I used the chips sold in the bulk section in Central Market, semi-sweet calets)

8 ounces unsalted butter, cubed

1/2 cup sugar

6 large eggs

1/2 tsp salt

Cut a piece of parchment paper to fit the bottom of a 9 inch springform pan. Butter the sides with softened butter. Cut a large piece of heavy duty foil or two pieces of regular foil and cover bottom and 3/4 of the way up the side of the pan with the foil.

Melt the chocolate and butter in a saucepan over low heat, stirring frequently. Remove from heat and set aside to cool slightly.

In the bowl of an electric mixer fitted with the whisk attachment, pour in the sugar and eggs. Beat on high speed for about 5 minutes, or until the mixture is light in color and has tripled in volume.

Turn the mixer to low and pour in chocolate and butter mixture. Continue to mix on low speed until the chocolate is completely mixed in. Add the salt.

Pour the batter into the prepared pan. At this point you can either bake the cake or cover the pan with plastic wrap or foil and refrigerate for 8 hours or overnight.

When you are ready to bake the cake, preheat the oven to 300 degrees F. Boil about 4 cups of water in a medium saucepan. Place the cake in a large roasting pan and pour the boiling water around the cake pan until it reaches about 3/4 up the side of the pan. Bake the cake for about 35 minutes or until the cake is slightly puffed and the center is still slightly jiggly. It will continue to cook after it's removed from the oven, and will get completely firm once it is chilled.

Remove roasting pan and cake from the oven and let the cake cool for about 15 minutes in the water. Remove and let cool on the counter for another 30 minutes. Remove the ring, frost the cake with warm ganache and let it sit at room temperature for 1 hour. Serve the cake or wrap the cake and chill it for a few hours. When it's cold it will cut better. Cut it like cheesecake by running hot water over the knife, drying it quickly, cut cake, repeat with each slice.

Ganache

8 ounces Callebaut semi-sweet calets

1/2 cup heavy cream

1 T sugar

1 T light corn syrup

2 T butter

Heat cream, sugar and syrup in a small saucepan to a boil. Pour over chocolate chips. Stir the mixture and add the butter. Stir again until smooth. Cool slightly before pouring on cake.

Serve with Chantilly Cream (whipped cream).

1 cup heavy cream, whipped with 2 T confectioner's sugar

Bundt pan chocolate cake (Brooke S)

1 Devil's Food Cake Mix
1 (3.9 oz) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 tsp vanilla extract
2 cups semisweet chocolate chips

Preheat Oven to 350 degrees. Grease a 10 inch Bundt Pan

In a large bowl, stir together cake mix pudding mix. Add butter, sour cream, eggs, and vanilla. Beat on low to medium speed about 2 minutes until well blended. Stir in chocolate chips. Pour batter into prepared pan.

Bake in oven for about 50-55 minutes. Take it out even if it looks moist and fudgy. Let cool in pan for about 10 minutes before turning it onto a plate. Let cool completely and then cover with chocolate ganache.


Chocolate Ganache
1/2 cup Heavy Cream
1 cup chocolate chips (or chopped up chocolate bar)

Put chocolate in a bowl. Heat cream in a sauce pan until it starts to bubble. Pour hot cream over the chocolate chips in the bowl. Whisk together until smooth and shiny. Drizzle over cake

chocolate cake with cool whip and toffee

1 box chocolate cake
1 can sweetened condenced milk
caramel
cool whip
toffee

Make cake according to box directions. Right after taking it out of oven, poke holes with a wooden spoon about 1” apart. Pour sweetened condenced milk and caramel into holes. Let cool. Top with cool whip and toffee chips.

Hershey's Chocolate Cake and Chocolate Icing

CAKE INGREDIENTS
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

PERFECTLY CHOCOLATE FROSTING INGREDIENTS

1/2 cup butter or 1/2 cup margarine

2/3 cup cocoa

3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract


CAKE DIRECTIONS: 

Heat oven to 350 degrees.

Combine dry ingredients in large bowl.

Add eggs, milk, oil and vanilla.

Beat on medium speed 2 minutes.

Stir in boiling water (batter will be thin).

Pour into 2 greased and floured 9" round pans. Also makes around 30 cupcakes (bake cupcakes 22-25 minutes).

Bake 30-35 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes, then remove to wire racks and cool completely.

Frost with "Perfectly Chocolate" Chocolate Frosting (above). Also great with the cheesecake pudding frosting as seen in photo above.

FROSTING DIRECTIONS: 

Melt butter.

Stir in cocoa.

Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.

Add more milk, if needed

Pineapple Upside-down Cake

Have all ingredients at room temp before beginning. Have ready a 9-inch skillet or a 9x2 inch round pan or bunt pan.

INGREDIENTS:
7 slices canned, unsweetened pineapple (from 20 oz can)
3 TBSP unsalted butter
3/4 cup packed brown sugar
19 maraschino cherries (optional)
19 cooked pitted prune halves or quarters (optional)
19 pecan halves (optional)
2 large eggs
2 Tbs buttermilk (to make your own: mix 1/2 Tbs white vinegar or lemon juice with almost 1/2 cup milk. Let sit 5 min. You will use 1/2 cup total in this recipe)
1/2 tsp vanilla

1 cup flour
3/4 cup sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (don't add if using regular butter)

6 Tbs (3/4 stick) unsalted butter, softened
6 Tbs buttermilk


DIRECTIONS:
Drain pineapple and place on 1 layer on paper towels to absorb the excess juice

Place butter in the skillet or cake pan. Place the pan in the oven just until the butter is melted, or melt it on the top of the stove. Tilt to coat all sides with butter. The extra butter will settle in the bottom of the pan.

Sprinkle brown sugar evenly over the bottom of the pan.

Place 1 pineapple ring on the brown sugar in the center of the pan and arrange 6 more around it. In the center of each ring and in the spaces between them, place cherries, prunes or pecans (all optional).

Whisk together eggs, buttermilk and vanilla with a fork.

Mix flour, sugar, baking powder, baking soda and salt for a few seconds with an electric mixer in a large bowl.

Add softened butter and  6 Tbsp buttermilk (8 Tbsp total)

Beat on low speed just until moistened. Increase speed to medium with a hand held mixer and beat for exactly 1.5 minutes. The batter will be stiff. Add 1/3 egg mixture at a time, beating for exactly 20 seconds and scraping the bowl after each addition. Scrape the batter over the fruit in the pan and spread evenly. Bake until toothpick inserted comes out clean, about 35-40 minutes at 350 degrees. Remove cake from oven and tilt pan in all directions to detach from the sides. Let cool 2-3 minutes before unmolding. Invert a serving platter on top of pan and flip. Scoop remaining fruit/topping from pan and spoon over cake.

Recipe from The Joy of Cooking Cookbook

New York Cheesecake

**Must chill overnight!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup white sugar
• 1 egg, beaten
• 1/2 cup butter, softened
• 2 1/2 pounds cream cheese, softened
• 1 3/4 cups white sugar
• 3 tablespoons all-purpose flour
• 5 eggs
• 2 egg yolks
• 1/4 cup heavy whipping cream (or sour cream if you want a tangy taste)
• optional 1 tsp vanilla

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
2. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of GREASED pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
3. Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl add cream cheese and cream together. Then add 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
4. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
5. Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.