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.
Joe, Intigued as to why there seems to be so many dates on this thing, i kept looking aroung-- yes, I AM A FOOD NERD. This recipe came out in 1951, then again in 63, and then gourmet put more variations on it at later dates. Aparently it's based on cheesecake from Lindy's restuarant. I found out that it had a strawberry sauce made with frozen starwberries which I believe you mentioned in your original post. I knew that the recipe link I sent you could not originally be from 1991, because I was in my early to mid teens when I made in for my family-- in 1991 would have been 24-- I was gone from home at this point. Mid 80's is when I got my version--the one I typed out. Happy Cooking!
Thanks, chantalemarie! Yea, it is strange how these things go around. I believe you are correct that is the Lindy recipe or someone's idea of what it is. I'm trying to get my hands of the volume of the magazine. I want the Onion soup recipe as well. Again, I appreciate the recipe and camaraderie of another Food Nerd! Bon Appetit!
What follows is not the cheesecake the OP was looking for, but it's definitely the recipe gmcdon was looking for. And now, reading farther in the thread, I see that someone else posted this same recipe years ago. Oh well! The perils of early morning posting!
Look at the Bon Appetit (or Gourmet) from January or February 1981. I make a cheesecake that I started calling "Hostage Homecoming" Cheesecake. It appeared on the cover of Bon Appetit/Gourment just around the time the US Embassy hostages were freed from Iran (January 20, 1981).
I, along with the rest of the country, was so happy and relieved at this development that I invited friends over to celebrate with dessert. The recipe below is the one I used. I've made this my go-to cheesecake recipe ever since, and now simply call it "My Cheesecake" but I sincerely think this is the recipe you're looking for.,
At any rate, the proportions are somewhat different than the recipe in the later Bon Appetit you've already received.
My Strawberry-Topped Cheesecake
3/4 cup coarsely ground walnuts (I substitute pecans)
3/4 cup finely crushed graham crackers
3 tablespoons melted unsalted butter
4 (8 oz.) packages cream cheese, room temperature
1 1/4 cups sugar
1 tablespoon fresh lemon juice
2 teaspoons vanilla
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla
1 quart medium strawberries
1 (12 oz.) jar red raspberry jelly
1 tablespoon cornstarch
1/4 cup orange flavor liqueur
1/4 cup water
Position rack in center of oven and preheat to 350 degrees. Lightly butter 9 or 10 inch springform pan.
For crust: Combine walnuts, graham cracker crumbs, and butter. Press compactly onto bottom of pan.
For filling: Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice, and vanilla and beat thoroughly. Spoon over crust.
Set pan on baking sheet to catch any butter that may drip out. Bake 10 inch cake 40-45 minutes or bake 9 inch cake 50-55 minutes. (Cake may rise slightly and crack in several areas: it will settle again, cracks will minimize, and topping will cover it up. Remove from oven and let stand at room temperature 15 minutes. Retain oven temperature at 350 degrees.
For topping: Combine sour cream, sugar and vanilla and blend well. When cheesecake has finished baking, spoon topping over, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let cool, then refrigerate at least 24 hours (up to 3
For glaze: Several hours before serving, wash and hull strawberries. Let dry completely on paper towels. Combine red raspberry jelly with cornstarch in saucepan and mix well. Add orange flavor liqueur and water. Cook over medium heat stirring frequently until thickened and clear (about 5 minutes).
Assembly: Remove cake from springform pan. Arrange berries attractively on top. Drizzle glaze over strawberries.
re: Indy 67
Thank you, Indy 67, but this isn't the same one I was looking for, albeit a good looking recipe. It sounds like the one, above from chantalemarie, but my time frame seemed to be more like yours. Who know? I appreciate the response and will definitely try this recipe, but I prefer the drier, firmer NY style cake and I prefer shortbread crust. graham cracker crust detracts from the cheesecake flavor to me. Most people seem to like graham cracker crust.
I too, am looking for an old NY Style Cheese Cake Recipe from the early 80's, maybe from the very early 90's, but I feel certain it was the 80's. It had a shortbread type crust and was plain, no flavorings or toppings, no sour cream topping, though I believe it suggested a strawberry topping. It was long process and expensive to make. Lots of cream cheese, sour cream and eggs. It used a spring-form pan, but I do not remember using any water bath. I never cut the recipe out and my wife discarded all of my old magazines, my Fault! I can't remember the cover, but I believe it also, had an Onion soup recipe, and whole wheat bread recipe in it as well. I could kill myself for not writing it down. This was before I had scanners and computers to keep up with them. I actually thought it was from a magazine called "Epicurean," but I don't remember, but I'm almost positive it was early 80's. These sound good, but don't sound like the one I remember. I don't remember any nuts, pecans or walnuts, in the crust. It definitely was a shortbread crust with lemon zest. The onion soup recipe was to die for as well. It used a stock made with soup bones. Anyway, maybe some of you remember this. Thank everyone. Joe
Could it be from Gourmet? I was trying to google this myself to avoid going through my books and I found your post. Sounds like we remember the same one, and it's not on the web. Vanilla bean and lemon zest in the shortbread crust. The base is 2.5 lbs of cream cheese, 5 large eggs plus two yolks and you stir in a little cream at the end.
Let me know if you are still looking/ responding to this post, and I'll type it out if you think we're talking about the same one. It's from Gourmet magazine and when I was in my teens when i made it first so this is about 30 years ago. I wanted to make it this week for a co-worker.
Chantalemarie, it could have been Gourmet magazine, and I would love to have the recipe. That sounds a lot like what I remember of it. There was a killer French Onion Soup recipe in the same magazine, I believe. I wish I had computers and scanners back then, I'd have all of this stuff. I'm not an organized person and my wife is a neat freak. If I don't hide it, she'll toss it if it isn't her's. Thank you so much! Joe
Here it is Joe. Be sure to let me know if it’s the onewhich seems to be from 1991 january-- there is a french onions soup in that issue also.
I found a version of it online http://www.epicurious.com/recipes/foo.... One of the reviewers talks about having the recipe for over 20 years and the origional recipe had a different crust. Here is what I think is the original recipe I handwrote into a collection of recipes.
I had called it better cheesecake because I found it better than the others I had tried.
2”piece of vanilla
1 c. flour
1 t. lemon zest
1 large egg yolk
½ c. butter
¼ t salt
Scrape the seeds into a bowl with the flour, sugar and zest. Add yolk butter and salt and form a ball. Shape onto plastic wrap/greaseproof paper and refrigerate one hour. Shape most of the dough onto the bottom of a 9” springform pan and bake for 10-12 mins. (I didn’t write down the temperature, but I’d guess around 350). Cool the crust slightly than chill.
Butter the sides of the pan and attach to the bottom. Press the remaining dough 1/8 inch around the sides. (Looking back this is probably to keep the batter leaking from the springform).
2 ½ lb cream cheese
1 ¾ c. sugar
3 T. flour
1 ½ t. fine lemon zest and orange zest
½ t. vanilla extract
5 large eggs
2 large egg yolks
¼ c. heavy cream
Preheat oven to 550 degrees. Combine cheese, sugar, flour, zest and vanilla. Beat till very smooth. Add eggs beating lightly after each addition. Stir in the cream.
Pour into batter into the pan and bake at 550 degrees for 12 mins. Reduce heat to 200 degrees and bake for one hour. Chill overnight before serving.
chantalemarie, Thank you so much. That sounds like the same recipe, and since you identified the volume of the magazine, I'll seek out the old copy at www.pastpaper.com. It's odd that the post that Indy 67 made below sounds more like when I remember the magazine, but your recipe and description matches more what I remember of those. Strange. As I enter my 60's, and having lived through the 60's, my memory is quite dubious at best. But, I always remember good food. If I find the magazine I'll share it with you guys. The link above, I don't know how to insert hyperlinks, has tons of old magazines of all types, but you'll need to know the volume, no pics of covers available. That you all, Joe
I have also been looking for this recipe for years. I definitely made it in the early 80's. It was definitely on the cover. The one below is very similar, but the crust also had chopped pecans in it. I am edoing another search of my hard copy recipes and will let you know if I find
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!
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.
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