===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-20-94 (22:13)             Number: 406
From: ANGELA #142 @1614017*1       Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Cheesecake Squares             Conf: (37) Home Cooki
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Cheesecake Squares
1 C all-purpose flour
1/2 C  (1 stick)  margarine or butter, softened
1/4 C sugar
1 tbsp. grated lemon peel
1 egg yolk
5 packages  (8 ounces each) cream cheese, softened
1 3/4 C sugar
3 tbsp. all-purpose flour
1 tbsp. grated orange peel
1 tbsp. grated lemon peel
1/4 tsp. salt
5 eggs
2 egg yolks
1/4 C whipping  (heavy)  cream
3/4 C whipping  (heavy) cream
1/2 C slivered almonds, toasted, if desired

Move oven rack to lowest position.  Heat oven to 400 degrees.  Ligtly grease
rectangular pan, 13 x 9 x 2 inches.  Mix 1 cup flour, the margarine, 1/4 cup
sugar, 1 tablespoon lemon peel and 1 egg yolk with hands.  Press evenly in
bottom of pan.  Bake about 15 minutes or until golden brown;  cool.

Increase oven to 475 degrees.  Beat cream cheese, 1 3/4 cups sugar, 3
tablespoons flour, the orange peel, 1 tablespoon lemon peel, the salt and 2
of the eggs in large bowl until smooth.  Continue beating, adding remaining
eggs and 2 egg yolks, one at a time, until blended.  Beat in 1/4 cup whipping
cream on low speed.  Pour over baked layer.  Bake 15 minutes.

Reduce oven temperature to 200 degrees.  Bake about 45 minutes or until
center is set.   Turn off oven and leave cheesecake in oven 15 minutes.
Remove from oven;  cool 15 minutes.  Cover and refrigerate at least 12 hours
but no longer than 48 hours.

Beat 3/4 cup whipping cream in chilled bowl until stiff.  Spread whipped
cream over top of cheesecake.  Sprinkle with almonds.  Cut into 2 1/2-inch
squares.  Refrigerate any remaining squares.  20 squares.



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