GE 106631 - Manual (Page 13)

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1 cup butter
1 ⁄
2
cup sugar
2 cups flour
4 eggs
2 cups sugar
1 ⁄
2
teaspoon vanilla
Place butter and sugar in mixing bowl and beat until mixed. Add flour and mix
until blended and crumbly. Press mixture into bottom of 9x13-inch baking pan.
Place in roaster oven and bake at 350ºF for 20 minutes or until edges just turn
brown. Meanwhile in same bowl (do not need to wash) beat eggs. Slowly add sugar
then vanilla, flour, baking powder, juices, and zest. When crust is done, pour egg
mixture over crust. Return to oven and bake an additional 20 to 25 minutes or
until set. Cool in pan then cut into squares.
Lemon Squares
1 ⁄
2
cup flour
1 teaspoon baking powder
4 tablespoons lemon juice
2 tablespoons lime juice
Grated zest of 1 lemon (yellow part
of peel)
You need a springform pan for this, but cheesecakes are easy to make. The roaster
oven cooks the cheesecake with gentle heat by surrounding it with water like the
professionals do.
Butter
1 ⁄
2
cup graham cracker crumbs
6 8-ounce packages cream cheese,
room temperature
Generously butter bottom and sides of 9 1 ⁄
2
inch springform pan. Sprinkle crumbs
evenly over bottom of pan. In a large mixing bowl beat cream cheese until smooth.
Add sugar and continue to beat until smooth. Add eggs beating well after each
addition. Stir in vanilla and lemon juice. Pour into prepared springform pan. Cover
springform pan with aluminum foil. (This prevents condensation in roaster from
dripping onto cake.) Pour 3 quarts hot water into insert pan. Place springform pan
on rack and place in roaster. Cover and bake at 325ºF for 1
1 ⁄
2
hours. Carefully
remove and let cool; then refrigerate thoroughly before serving.
Makes 16 to 20 servings.
The Perfect Cheesecake
1 1 ⁄
2
cups sugar
5 eggs
1 teaspoon vanilla
1 tablespoon lemon juice
840081100 ENv00 7/17/01 11:25 AM Page 13