| New York Cheesecake | |||||||||
| The Mee Hospital auction and dinner was a huge success and grossed over $50,000. Surely one of the luckiest bidders won a cheesecake a month made by Joyce Eikenberry. I have since talked to several people who have tasted her cheesecake and will vouch that her recipe is the best ever. Of course it is. You want the best Moo Goo Gai Pan, you head for Chinatown, you want the best cheesecake, you find a girl from Brooklyn and hope she can cook. The buzz is that this girl can cook one mean cheesecake. Joyce and her husband, Jeff are fairly new arrivals to King City, but they haven’t wasted any time making it home. Jeff is the general manager at Kendall-Jackson. Joyce is active in the Service League, the Mee Foundation and the YMCA board which is going to very busy in King City in the next months. Joyce was happy to share her basic recipe. The winning bidder will be getting twelve variations including white chocolate raspberry, lemon chiffon, and chocolate turtle. Sue Kleber |
1 cup Lorna Doone cookie crumbs 3 TB sugar 3 TB butter 4 8oz.-pkgs. cream cheese 1 cup sugar 3 TB flour 4 eggs 1 cup sour cream 1 TB vanilla 1 jar Marie’s strawberry glaze Fresh strawberries, kiwis and/or blueberries Combine crumbs, smaller amount of sugar and butter and press into bottom of a 9 inch springform pan. Bake at 350 degrees for 10 minutes. Combine cream cheese, remaining sugar and flour, mixing at medium speed until fluffy (always use room temperature cream cheese and eggs). Add eggs one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees for 10 minutes. Reduce over temperature to 250 degrees and continue baking for 1 hour. Loosen cake from rim of pan, cool before removing from pan. Chill. Top with strawberry glaze and arrange fresh fruit on top of cheesecake. |
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Courtesy of:
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Real Estate & Living
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www.somocorealestate.com
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