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You Asked For It: Cheesecake With Cookie Crust recipe

Ellen Folkman   |   Special to the Times

Ellen Folkman | Special to the Times

I'm looking for a cookie crust for a cheesecake. Thank you.

Marie Morales, Spring Hill

Marge Baulig of St. Petersburg shares not only the recipe for a cookie crust but also her cheesecake filling recipe. The crust and filling are easy to make but I will say I didn't work the crust up the sides as much as Marge suggests. I felt the bottom crust would be too thin. It did taste like and have a similar texture to a cookie. The filling is not like other cheesecakes either. It's light as air, not dense like some cheesecakes can be. Whipping the egg whites and folding them into the batter makes it airy. When I removed it from the oven after sitting for 1 hour, it had risen above the edge of the pan. As it cooled, it fell level to the pan but the top was all cracked. Not all that pretty but very delicious. Before opening the spring on the pan I did run a butter knife around the edge, as it looked like it might stick.

Recipe request

Carol Hemmingsen of Seminole is looking for a dish she remembers at the Daisy Arts & Craft show hosted by the All Children's Foundation Guild. It was a hot dog served on a bun with cucumbers and fried onions but there was also a yummy sauce. Carol hopes someone from the guild could provide the recipe. Gary Balmer of Parrish is looking for Bassett's ice cream from Philadelphia. He has been told it's sold in the Tampa and/or Sarasota area. Can anyone help him locate it?

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.


Cheesecake With Cookie Crust

For the crust:

1 stick of butter, softened (not too soft)

1 cup flour

½ teaspoon baking powder

3 heaping tablespoons sugar

1 egg

For the filling:

5 eggs, separated

1 cup sugar

2 (8-ounce) packages cream cheese, softened

1 (16-ounce) container of sour cream

¼ cup flour

1 teaspoon vanilla

Make the crust: Mix dry ingredients in a bowl. Set aside. Cream softened butter. Add flour mixture into butter with a fork or pastry blender. Add egg. If too moist, add a little flour until you can form a ball. Dust with flour and cut into 2 or 3 pieces. Dough should be pliable; if too soft, put in refrigerator before handling.

Flour your hands often while pressing the dough into a 9-inch springform pan. Work the dough about halfway up the sides of the pan and crimp edges with your finger to make a fluted edge.

Make the filling: Beat egg yolks until light yellow. Gradually add sugar, then cream cheese and beat until creamy. Add sour cream and mix well. Add the flour. Set aside.

Beat whites until stiff but not dry.

Fold into other mixture but do not overmix. Fold in vanilla.

Pour cheesecake filling into the unbaked shell.

Bake at 325 degrees for 70 minutes. DO NOT open oven door. When done, turn off oven but leave cheesecake in there for 1 hour to finish baking.

After 1 hour, remove the cheesecake and allow to cool away from a draft.

Tip: I place a pan of hot water on the rack under the rack on which the cheesecake has been placed.

Source: Marge Baulig of

St. Petersburg

You Asked For It: Cheesecake With Cookie Crust recipe 01/22/13 [Last modified: Monday, January 21, 2013 3:41pm]
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