looking for date on Bon appetite cheesecake recipe
I am searching for a specific cheesecake recipe that was on the cover of Bon Appetite in the 80s. If I can find the date of it, maybe I can search to find the actual recipe. It was a cheesecake that took forever to make but was wonderful. The crust was a shortbread cookie base. You also made a strawberry spread to put in between two cheesecake layers. It was finished off with a thin sour cream layer and decorated with melted chocolate. Does this sound familiar to anyone? I had a house fire a few years ago and lost my archive of cooking magazines.
I've checked the Bon Appetite archives on epicurious but they don't go past the 90s.
Thanks in advance.
This strawberry cheesecake was on the cover of the Jan. 1998 Bon Appetit; it's not exactly as you describe, but have a look.
Strawberry-Topped Cheesecake with Graham Cracker CrustBon Appétit
20 whole graham cracker (10 ounces total), broken
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
1/2 cup packed golden brown sugar
4 8-ounce packages cream cheese, room temperature
1 3/4 cups sugar
3 tablespoons fresh lemon juice
2 1/2 teaspoons vanilla extract
Pinch of salt
3 tablespoons all purpose flour
5 large eggs
2 cups sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 16-ounce baskets strawberries, hulled
1 18-ounce jar raspberry jelly
Position rack in center of oven and preheat to 350°F. Wrap foil around outside of 10-inch-diameter springform pan with 3-inch-high sides. Combine graham crackers, butter and sugar in processor. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom and 2 3/4 inches up sides of springform pan. Bake crust 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
Beat cream cheese, sugar, lemon juice, vanilla and salt in large bowl until very smooth. Beat in flour. Add eggs and beat just until blended, stopping occasionally to scrape down sides of bowl. Pour batter into crust.
Bake cheesecake until outer 2-inch edge of cake os puffed and slightly cracked, center is just set and top is brown in spots, about 55 minutes. Transfer cake to rack. Cool 10 minutes. Maintain oven temperature.
Whisk sour cream, sugar and vanilla in medium bowl to blend.
Spoon topping over cake, spreading to edge of pan. Bake until topping is just set, about 5 minutes. Remove from oven. Run knife between crust and pan.
Cool hot cake in pan on rack, Chill overnight.
Release pan sides from cheesecake. Arrange whole berries, points facing up, atop cheesecake; cover completely. Stir jelly in heavy small saucepan over medium-=low heat until melted.Cool to barely lukewarm, about 5 minutes. Brush enough jelly over berries to glaze generously, allowing some to drip between berries. Reserve remaining glaze in saucepan. (Cake and glaze can be prepared 6 hours ahead. Cover cake and refrigerate.)
Rewarm remaining glaze until pourable. Cut cake into wedges. Pass remaining glaze separately
I don't know the source of this recipe, but it sounds a lot like the one you describe.
SEVEN LAYER CHEESECAKE :
2 1/2 c. chopped strawberries
1/2 c. sugar
2 1/2 tbsp. cornstarch
2 (5 1/2 oz.) pkgs. Pepperidge Farm shortbread cookies
3 tbsp. unsalted butter, melted
2 tbsp. water
1 tsp. vanilla
2 oz. bitter-sweet or semi-sweet chocolate, melted
4 (8 oz.) pkgs. cream cheese, room temperature
1 1/2 c. sugar
4 lg. eggs, beaten to blend at room temperature
2 tsp. vanilla
Squeeze of a lemon (optional)
SOUR CREAM TOPPING:
1 1/2 c. sour cream
3 tsp. sugar
1 tsp. vanilla
1 oz. bitter-sweet or semi-sweet chocolate, melted
Strawberry Filling: Bring all ingredients to boil, stirring constantly, crushing berries with back of spoon. Pour in bowl and cool.
Crust: Position rack in lowest 1/3 of oven and preheat to 350 degrees. Butter 9 inch spring-form pan with 2 1/2 inches sides. Blend cookies in processor about 3 minutes. With machine running, add butter, water, and vanilla through feed tube until mixture adheres to side of work bowl. Press into bottom and sides (1 3/4 inch up) of pan. Refrigerate 15 minutes. Bake crust 10 minutes. Transfer pan to rack and cool. Reduce oven to 325 degrees.
Pour melted chocolate into bottom of crust. Spread with back of spoon. Chill 10 minutes until firm.
Cheesecake Batter: Using electric beaters, beat cream cheese in large bowl until smooth. Gradually add sugar and beat until fluffy. Add eggs and vanilla; beat until smooth. Ladle half of filling into crust. Place cake on baking sheet. Bake about 35 minutes (barely set). Cool 20 minutes. Leave oven on.
Gently ladle remaining cheesecake batter over strawberry layer, beginning at outer edge (filling will be higher than crust sides). Bake until edges are set, about 50 minutes.
Prepare Topping: Mix sour cream, sugar, and vanilla.
Cool cake 5 minutes. Spoon on topping. Bake 10 minutes. Transfer cake to rack. Run knife around edge. Refrigerate overnight.
Melt chocolate and drizzle attractively over cake.
Hi -- I am also looking for that recipe - it was a favorite and I am pretty sure I have the magazine stored away somewhere, but if you find it I would love to get it. It is very similar to the one from 1994 with the exception of the crust which definitely had pecans in it. If you find it first please let me know!