Evelyns Cheesecake Recipes

Steps:

• Position rack 1/3 down from TOP of oven and preheat to 350 degrees F (175C).
• Butter a 13x9x2" cake pan or large springform pan (put foil around outside of springform pan as the cheesecake batter is quite runny) and set aside.
• In a large bowl, beat cheese and butter until soft and smooth.
• Beat in vanilla, sugar and cornstarch and continue beating until smooth.
• Beat in eggs one at a time and then, on low speed, gradually add the cream.
• The mixture will be very thin.
• Add lemon juice and beat only to mix.
• Pour into pan, place in larger pan that is not deeper than cake pan and pour in hot water almost 1" deep.
• Bake for 30 minutes, rotate pan from front to back; raise oven temperature to 400 degrees F (190C) and bake 10-15 minutes more, until top is pale golden-brown.
• Remove from hot water and let cool completely (do NOT!!! refrigerate until it has been removed from baking pan! otherwise you'll never be able to get presentable pieces out.).
• Turn out onto cake plate and serve with your topping of choice (strawberries and whipped cream are always good).

Steps:

• Heat oven to 400.
• Place all vegetables on a baking sheet and toss with olive oil. Sprinkle with salt and pepper and roast to desired doneness.
• In a large bowl, toss roasted vegetables with pasta, basil and toasted pine nuts. Adjust olive oil, salt and pepper to your taste.
• Serve with Parmesan at the table.

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.