Cheesecake Supreme recipe from 1980s Better Homes and Gardens cookbook?

Wow, i cant even imagine a cheesecake using 8 packages of creamcheese, that'd be huge!

It seems like better homes and gardens changed their recipe for cheesecake supreme over the years because their current version is nothing like you describe:

Cheesecake Supreme

Ingredients

* 1-1/2 cups finely crushed graham crackers

* 1/4 cup finely chopped walnuts

* 1 tablespoon sugar

* 1/2 teaspoon ground cinnamon (optional)

* 1/2 cup butter, melted

* 3 8-ounce packages cream cheese, softened

* 1 cup sugar

* 2 tablespoons all-purpose flour

* 1 teaspoon vanilla

* 1/4 cup milk

* 3 eggs, slightly beaten

* 1/2 teaspoon finely shredded lemon peel (optional)

* 1 recipe Raspberry Sauce (optional)

Directions

1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.

2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.

3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce.

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RE:

Cheesecake Supreme recipe from 1980s Better Homes and Gardens cookbook?

I made this back in the early 80s, and it was the best cheesecake I've ever had. It's made with 8 packages of cream cheese, a dozen eggs, and uses a pastry crust. It's baked in a large springform tube pan. I've been unable to find the recipe again. Does anyone have this recipe?

I...

try this one Cantonese Egg Foo Yong Ingredients: 1/2 cup chicken stock or water 6 eggs beaten 1/2 tsp. salt 4 dried chinese mushrooms white pepper 1 clove garlic crushed 1 can bean sprouts 2 spring onions [scallions] white part only Method: wash mushrooms,soak in water for 20mins. Rinse,squeeze dry and cut into thin slices. Rinse bean sprouts in cold water and drain. Mix salt, pepper and crushed garlic into beaten egg. In a wok heat 1tbsp. oil add bean sproutsand mushrooms. Stir fry for 1 minute. Add stock or water and cover. Cook for one minute. Add egg mixture and scallions and stir well. Press down on the mixture with a spatula to flatten. Fry until light brown underneath. Turn over and brown the other side. [this is an old recipe and used monosodium glutamate. I have left it out because of health concerns. If you want to, add 1/2 tsp. with the pepper etc. to the beaten egg] You can do a simple pour over sauce with stock, butter,cornflour and oyster sauce. Just make it in the wok after you have removed the "efy" to the serving plate.

The last one with the cookie like crust is close, but I do not remember the whipping cream. Also the one I used back then had a strawberry glaze but the top had pineapple slices and strawberries with the glaze. Very good and made it for years. Lost the page out of my 1966 cookbook!!!

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INGREDIENTS: * Sauce: * 1 cup homemade or storebought Chinese chicken broth * 1 tablespoon oyster sauce * 1 tablespoon soy sauce * Salt and pepper to taste * 1 tablespoon cornstarch dissolved in 4 tablespoons water * Egg Fu Yung: * 3/4 pound fresh shelled, deveined shrimp * 1/2 cup mung bean sprouts * 1 medium white or yellow onion * 1 red bell pepper * fresh mushrooms, to make 1/2 cup * 2 green onions * Oil for stir-frying and deep-frying * 6 large eggs * Salt and pepper, to taste * 1 tablespoon Chinese rice wine or dry sherry PREPARATION: To prepare the egg fu yung sauce, bring the chicken broth to a boil. Stir in the seasonings, and thicken with the cornstarch and water mixture. Keep warm on low heat while making the egg fu yung. Rinse the shrimp under warm running water. Pat dry and finely chop. Rinse the mung bean sprouts and drain thoroughly. Peel and dice the onion. Cut the red bell pepper in half, remove the seeds and cut into bite-sized chunks. Wipe the mushrooms clean with a damp cloth and thinly slice. Wash and finely chop the green onions. Heat 2 tablespoons oil in a frying pan. When the oil is hot, add the shrimp. Stir-fry until they turn pink and are cooked. Remove from the pan. In a large bowl, lightly beat the eggs with the salt and pepper. Stir in the rice wine or sherry, cooked shrimp and the vegetables. In the wok, heat 2 1/2 inches oil for deep-frying to 375 degrees Fahrenheit. When the oil is hot, gently ladle 1/4 of the egg mixture into the wok. Deep-fry on one side until browned (about 2 minutes), then ladle a bit of oil over the top so that it firms up. Use a spatula (or 2 spatulas if necessary) to gently turn the omelet over and brown the other side. Remove the omelet with a slotted spoon and drain on paper towels. Serve with the egg fu yung sauce poured over top.

This recipe is from my 1971 BH&G cookbook...

CHEESECAKE SUPREME

Crust:

1 cup sifted all-purpose flour

1/4 cup sugar

1 teaspoon grated lemon peel

1/2 cup butter or margarine

1 slightly beaten egg yolk

1/4 teaspoon vanilla

Filling:

5 8-ounce packages cream cheese

1/4 teaspoon vanilla

3/4 teaspoon grated lemon peel

1 3/4 cups sugar

3 tablespoons all-purpose flour

1/4 teaspoon salt

4 or 5 eggs ( 1 cup )

2 egg yolks

1/4 cup whipping cream

Strawberry Glaze

Directions:

Make Crust:

Combine first 3 ingredients. Cut in butter till crumbly. Add egg yolk & vanilla; mix well. Pat 1/3 of dough on bottom of 9-inch spring-form pan (sides removed).

Bake at 400 degrees about 8 minutes or until golden brown; cool. Butter sides of pan; attach to bottom. Pat remaining dough on sides of pan to height of 1 ¾ inches.

Make Filling:

Let cream cheese stand at room temperature to soften (1 to 1 ½ hours). Beat till creamy; add vanilla & lemon peel. Mix sugar, flour & salt; gradually blend into cheese. Add eggs & egg yolks one at a time, beating after each just to blend. Gently stir in cream.

Turn into crust-lined pan. Bake @ 450 degrees for 12 minutes; reduce heat to 300 degrees; bake 55 minutes or till knife inserted off-center comes out clean. Remove from oven; cool ½ hour; loosen sides of cheesecake from pan with spatula. Cool ½ hour more; remove sides of pan. Cool 2 hours longer.

Meanwhile, make “Strawberry Glaze”:

Crush 1 cup fresh strawberries; add ¾ cup water. Cook 2 minutes; sieve. In saucepan, combine 2 tablespoons cornstarch &½ cup sugar; gradually stir in hot berry mixture. Bring to boil, stirring constantly. Cook & stir till thick & clear. (Add a few drops red food coloring, if needed.) Cool to room temperature. Place 1 cup whole fresh strawberries on cooled cheesecake. Pour glaze over strawberries. Chill 2 hours.

Serves 12

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