Copied By: LEHEY_GREG @ESSG
   SENT: 88-10-26  01:55
   FROM: FERRIER_BRONWYN @MELBORN
     TO: DL.COSIG @ESSG
SUBJECT: COSIG: CHEESECAKE FROM ALSACE
Forward of: 88-10-25  23:36  FROM MCMANIS_LISA @TSII
         COSIG: CHEESECAKE FROM ALSACE


------------------------ REPLY  ATTACHMENT ---------------------------
   SENT: 88-10-25  23:36
   FROM: MCMANIS_LISA @TSII
     TO: FERRIER_BRONWYN @MELBORN
SUBJECT: COSIG: CHEESECAKE FROM ALSACE
I'm curious about how you measure some of your ingredients.  For example,
the cheesecake calls for 50g of raisins and 60g for sugar.  Do you actually
weigh those quantities out, or do you have a measuring spoon (I saw that
you gave the tablespoon equivalents for those two ingredients).  How about
flour in a recipe?  Do you weigh it or measure it in a dry measuring cup?
I read something recently that said the U.S. may try another push toward
converting to the metric system.  I'm hoping against it (and I doubt if it
will happen in my lifetime and I'm 26).  I'd have to relearn alot of my
cooking and sewing skills.  And how would I know whether or not bananas at
33 cents/kilo is a good deal?  --lisa

------------------------ ORIGINAL  ATTACHMENT ------------------------
   SENT: 88-10-24  04:12
   FROM: FERRIER_BRONWYN @MELBORN
     TO: DL.COSIG @ESSG
SUBJECT: 3:COSIG: CHEESECAKE FROM ALSACE
Here's the Cheesecake recipe I promised you late last month when a request
went out for cheesecakes.

Cheesecake from Alsace:
500g Ricotta cheese  (1 lb)
300 ml custard cream (recipe follows) (1.25 cups)
3 eggs, separated
50g raisins (2 tblsp)
2 tblsp Kirsch
Grated zest of 1 lemon
60g sugar (2 tblsp)
In a bowl, mix together the ricotta, custard cream, sugar and egg yolks.
Add the raisins, kirsch and lemon zest.  Beat the egg whites until stiff,
and fold gently into the mixture.  Spoon the mixture into a 24cm springform
cake tin that has been greased and lined on the base, with paper.  Bake in
a moderate oven 180deg.C. for one hour.

Custard cream recipe: Beat together 3 egg yolks and 60g sugar in a bowl
until light and creamy.  Add 2 tbsp plain flour and mix to combine.  Heat
1 cup milk to boiling, and whisk into yolk mixture.  Return to saucepan,
bring to boil, then simmer, stirring, until custard thickens.  Remove
from heat and cool.  (This custard can be quickly made in microwave very
successfully.)

Note:  This cheesecake was delicious served slightly warm with vanilla
ice cream accompaniment.

Regards,
Bronwyn Ferrier
Copied By: LEHEY_GREG @ESSG
   SENT: 88-10-27  17:17
   FROM: MCMANIS_LISA @TSII
     TO: LEWIS_ANNE @SVLDEV
     CC. DL.COSIG @ESSG
SUBJECT: COSIG: Pumpkin Cheesecake

This recipe comes from the November 1979 Sunset magazine.  The ginger crust
and sour cream topping make it extra yummy.  Enjoy!!  --lisa

------------------------ TEXT  ATTACHMENT ----------------------------
   SENT: 88-10-27  17:15
   FROM: MCMANIS_LISA @TSII
                                Pumpkin Cheesecake


     2 c finely crushed ginger cookies
     6 T melted butter
     2 large packages (8 oz. each) cream cheese
     1 c canned pumpkin
     1 c firmly packed brown sugar
     1/4 c flour
     1 1/2 t vanilla
     1 t each ground cinnamon, ginger, and allspice
     1/2 t each ground nutmeg and salt
     3/4 c milk
     4 eggs, slightly beaten


     Blend together butter and crumbs.  Using a metal spatula, press crust
     halfway up sides and over bottom of ungreased 9 or 10-inch cheesecake
     pan (one with a removable bottom or spring-release sides).  Bake in a
     350 degree oven for 10 to 12 minutes or until edges are well browned;
     cool.

     Using an electric mixer, beat the cream cheese until smooth.  Add
     pumpkin and sugar; beat 3 to 5 minutes or until light and fluffy.  Beat
     in flour, vanilla, cinnamon, ginger, allspice, nutmeg, and salt.  Add
     milk and eggs and beat just until blended.

     Pour into cooled crust and bake in a 350 oven for 1 1/4 to 1 1/2 hours,
     or until a knife comes out clean when inserted into cake halfway between
     the center and edge.  Turn oven off, set door slightly ajar, and leave
     cheesecake in oven for 1 hour; then remove to a wire rack to cool at
     least 2 hours.

     When cake is cool, stir together 1 c sour cream, 2 T sugar, and 1
     teaspoon vanilla; spread evently over top.  Serve at room temperature or
     chilled.  Makes 10 to 12 servings.