Travel Reference
In-Depth Information
149
Cheesecake Pie
Choice of lemon or orange.
1 package puff pastry sheets
Cut pastry into 4 equal pieces. Using a large cupcake
pan, spray the pan and press dough into the pan, leav-
ing parts hanging over the edges.
24 ounces cream cheese
6 eggs
Zest from an orange or lemon
1 teaspoon lemon or orange
extract
Soften cream cheese. Blend well with beaters or mixer,
then add all other ingredients until very smooth. It
should look like cake batter. Pour batter into the un-
cooked pastry shells.
1 cup canned mandarin oranges
or prepared lemon pudding
1 cup sugar
Pinch of salt
This is a very important step
: Add water to a larger pan
and place the cupcake pan into the larger pan. Cooking
in a water bath ensures even temperatures throughout.
Set the cupcake pan in about 2-3 inches of water.
Bake at 350 degrees for 1 hour, then place straight into
freezer for up to 4 hours or overnight, for up to a week
unwrapped. (This process stops the cooking and pro-
duces air bubbles for a light and fluffy texture.)
When ready to serve, you can thaw out for 1 hour or
pop in microwave for about 30-45 seconds. Top with
your favorite sauces.
