| AUSTRIAN CHEESECAKE
1 1/2 pints of (3 cup of) sour cream
16 ounces of cream cheese
1 1/2 cup of sugar
1/4 cup of all-purpose flour
Grated rind of 1 orange
6 large eggs
1 1/2 cups of graham cracker crumbs
2 tablespoons of sugar
1/4 cup of melted butter
1 pint of strawberries
1/2 cup of pineapple tidbits
1/2 cup of red currant jelly
3 tablespoons of brandy |
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Preheat oven to 350ºF. Combine, in a large bowl the graham crumbs, 2 tablespoons of sugar and melted butter and mix thoroughly. Press mixture firmly into a buttered 9 inch springform cake pan and chill pan. In a large saucepan, over low heat, combine the sour cream and cream cheese and stir constantly until melted and smooth. Gradually stir in the 1 1/2 cups of sugar, remove from heat and cool for approximately 15 minutes. Gradually beat, at low speed, in the flour and grated orange rind. Beat in the eggs, one at a time, until the batter is well mixed and smooth. Pour mixture into the chilled cake pan. Bake for 50 minutes, or until lightly browned; remove and cool before opening pan sides. Just before serving, top cake with pineapple tidbits and washed, hulled sliced strawberries. Over low heat, melt jelly; let cool, but while still liquefied, and spoon over the fruit. Let stand, at room temperature, until set. Heat brandy, sprinkle over topping and flame. |
