A moist cheesecake with a wonderful crust

A college friend gave me this recipe, oh so many moons ago. It comes from his parents, and may have roots in Belgium. It is very different from the typical New-York-style dry cheesecake.


(Serves 6-8)




  1. Preheat oven to 175C
  2. Mix crust ingredients with your hands until well blended. Put the mixture in a 22-cm springform pan, and form a crust, pushing it about 3-4 cm up the sides of the pan.
  3. Bake the crust about 10 minutes at 175C and let it cool.
  4. Beat (or mix) the filling ingredients, at very high speed, for seven minutes. The mixture must be very smooth.
  5. Put the filling in the baked crust. You may want to re-form the crust slightly first.
  6. Bake for 35-40 minutes at 175C The cheesecake is done when the filling is firm, but not dark (burned) on top. Let it cool, then chill it.


Difficulty: easy.
Time: 20 minutes preparation, 40 minutes baking.
Precision: measure carefully.


Alan M. Marcum 
Sun Microsystems, Mountain View, California 
Recipe last modified: 23 May 86

Original header

Path: decwrl!recipes
From: (Alan M. Marcum)
Subject: RECIPE: Crusty cheesecake
Message-ID: <5167@decwrl.DEC.COM>
Date: 5 Sep 86 18:07:47 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Sun Microsystems, Mountain View, California
Lines: 63
Approved: reid@decwrl.UUCP

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