Post by - on Dec 9, 2007 22:55:00 GMT -4
Being in the fashion industry for over 30 years, I had a friend who was gay and he didn't like cheesecake. Well hence where the name of this came from, as he told me my cheesecake was better than...whatever ( to avoid Sensoring !)
Here we go ! It takes time, but it is truely delicious and not your ordinary cheesecake ...
1c. all purpose flour
1/2 c. real butter
2c. sugar - divided
2 tbs. grated lemon peel
3 egg yolks
5 (8 oz.) pkgs. cream cheese
3 tbs. all purpose flour
1tbs. grated orange peel
1/4 tsp. salt
5 eggs divided
1/4 c. heavy cream
Lightly grease an 8" springform pan and remove the bottom. Mix 1 c. flour, butter, 1/4 c. sugar 1 tbs. lemon peel and 1 egg yolk. Press one third of the dough on the bottom of the pan evenly. Place on a cookie sheet and bake at 400 for 8-10 minutes, until golden brown. Assemble bottom and side of pan, secure the side. Press the remaining dough around the side of the pan to the top. In a large mixer bowl, beat the cream cheese, remaining sugar, 3 tbs. flour, orange peel, remaining lemon peel, salt and 2 eggs until smooth. Continue beating and add remaining eggs and egg yolks, one at a time. Beat the heavy cream on low speed. Pour into the pan. Bake at 475 for 15 minutes: reduce oven to 200 and bake for an additional hour. Turn off oven and leave the cheesecake in the oven, cooling over for 15 minutes. Cover and refrigirate for at least 12 hours. Just prior to adding the topping, loosen cheesecake from side of pan and place on a serving plate.
Topping:
5 tbs. all purpose flour
1c. whole milk
1 c. sugar
1c. butter
1 tsp. vanilla extract
1 package of slivered almonds
2 bars of Ghiradelli white chocolate
In a saucepan, dissolve the flour with milk and cook until a thick paste. Remove from heat, cool and completely cover with plastic wrap. In a mixing bowl, combine the sugar, butter, and vanilla beat to blend. Add the saucepan mixture and whip until the sugar is dissolved...about 10 minutes. Place whipped cream frosting in the fridge. Toaste the almonds in the oven at 350 for 5-10 minutes, until golden. Melt the white chocolate in a saucepan and spread it out on a cookie sheet and then to the fridege to harden. Top the cheesecake with the whipped cream frosting, and sprinkle with the toasted almonds....with the back of a spatula, scrape the white chocolate off of the cookie sheet into bark or curls and top the cheesecake.....enjoy !!!!
And then get out your heart medicine!
Here we go ! It takes time, but it is truely delicious and not your ordinary cheesecake ...
1c. all purpose flour
1/2 c. real butter
2c. sugar - divided
2 tbs. grated lemon peel
3 egg yolks
5 (8 oz.) pkgs. cream cheese
3 tbs. all purpose flour
1tbs. grated orange peel
1/4 tsp. salt
5 eggs divided
1/4 c. heavy cream
Lightly grease an 8" springform pan and remove the bottom. Mix 1 c. flour, butter, 1/4 c. sugar 1 tbs. lemon peel and 1 egg yolk. Press one third of the dough on the bottom of the pan evenly. Place on a cookie sheet and bake at 400 for 8-10 minutes, until golden brown. Assemble bottom and side of pan, secure the side. Press the remaining dough around the side of the pan to the top. In a large mixer bowl, beat the cream cheese, remaining sugar, 3 tbs. flour, orange peel, remaining lemon peel, salt and 2 eggs until smooth. Continue beating and add remaining eggs and egg yolks, one at a time. Beat the heavy cream on low speed. Pour into the pan. Bake at 475 for 15 minutes: reduce oven to 200 and bake for an additional hour. Turn off oven and leave the cheesecake in the oven, cooling over for 15 minutes. Cover and refrigirate for at least 12 hours. Just prior to adding the topping, loosen cheesecake from side of pan and place on a serving plate.
Topping:
5 tbs. all purpose flour
1c. whole milk
1 c. sugar
1c. butter
1 tsp. vanilla extract
1 package of slivered almonds
2 bars of Ghiradelli white chocolate
In a saucepan, dissolve the flour with milk and cook until a thick paste. Remove from heat, cool and completely cover with plastic wrap. In a mixing bowl, combine the sugar, butter, and vanilla beat to blend. Add the saucepan mixture and whip until the sugar is dissolved...about 10 minutes. Place whipped cream frosting in the fridge. Toaste the almonds in the oven at 350 for 5-10 minutes, until golden. Melt the white chocolate in a saucepan and spread it out on a cookie sheet and then to the fridege to harden. Top the cheesecake with the whipped cream frosting, and sprinkle with the toasted almonds....with the back of a spatula, scrape the white chocolate off of the cookie sheet into bark or curls and top the cheesecake.....enjoy !!!!
And then get out your heart medicine!