Sooner or later, someone out there somewhere will discover that a favorite – likely even treasured – recipe for a cheesecake has gone missing.
This is an actual, factual fact because I have that very recipe in my very own safekeeping, as entrusted to me by my friend Valerie Perrigoue at Country Charm Dairy in Arlington.
Evidently, in the midst of choosing various dairy products this past New Year’s Eve, the handwritten recipe was laid down and then left behind on the counter. Since then, it has been posted on the wall – at eye level – at the dairy, adjacent to the cash register. It has been waiting and waiting and waiting to be claimed by she who accidentally went off without it.
If “she” will get in touch with me, and supply a name and complete address with ZIP code, I’ll happily return the original recipe to her.
Meanwhile, the recipe is as follows, precisely as it is written on three recipe-size (3-by-5-inch) sheets of paper, stapled together in three places, and it includes “her” personal notations.
Left-on-New-Year’s-Eve cheesecake
16ounces cream cheese, softened
1pound creamed cottage cheese (I use ricotta)
1 1/2cups sugar
4eggs, slightly beaten
3tablespoons cornstarch or tapioca starch
3tablespoons flour
1 1/2tablespoons lemon juice
1teaspoon grated lemon rind – have left out
1teaspoon vanilla extract
1/2cup butter, melted
1pint sour cream (1 pint equals 2 cups)
Heat oven to 325 degrees. Grease a 9-inch springform pan. With mixer, beat the cream cheese with cottage cheese on high speed. Gradually beat in the sugar, then the eggs. On low speed, beat in the cornstarch, flour, lemon juice and rind and vanilla. Beat in the melted butter and sour cream. Pour into pan. Bake 1 hour and 10 minutes or until firm around the edges. Turn off the oven, let stand in oven 2 hours, then remove and let cool for at least 2 hours. Refrigerate for at least 3 hours.
To remove cake from pan – run spatula around sides of cheesecake and then release the clasp on the pan – leave bottom in place.
Don’t open oven door while cake is cooling.
As you surely do know, the Forum is always happy to receive your contributions and requests, so hurry them right along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com
The next Forum will appear in Friday’s Time Out section.
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