SUE'S NEW YORK CHEESE CAKE - CARROT CAKE COMBO

TART CRUST:

1 CUP SIFTED FLOUR
1 TABLESPOON SUGAR
1 TEASPOON GRATED LEMON RIND
1/4 TEASPOON SALT
1/2 CUP BUTTER
1 EGG YOLK
2 TABLESPOONS ICE WATER

SIFT FLOUR AND SALT INTO A BOWL, MAKE A WELL IN THE CENTER., INTO IT PUT THE SUGAR, BUTTER, LEMON RIND AND EGG YOLK. MIX THESE INGREDIENTS TO A PASTE AND WORK IN THE FLOUR. ADD A LITTLE OF THE WATER IF NEEDED TO MAKE A DOUGH. WRAP IN A DAMP CLOTH AND CHILL FOR AN HOUR. ROLL OUT HALF THE DOUGH TO FIT THE BOTTOM OF A SPRINGFORM PAN AND BAKE FOR 10 MINUTES AT 400. COOL AND FIT THE REMAINING DOUGH ONTO THE SIDES OF THE PAN, PUT TOGETHER WITH THE BOTTOM.

FILLING:

2 & 1/2 POUNDS CREAM CHEESE (5-8 OUNCE PACKAGES)
1&1/2 CUPS SUGAR
1/4 TSP SALT
1/2 CUP HEAVY CREAM
2 TABLESPOONS FLOUR
1 TEASPOON VANILLA
5 WHOLE EGGS AND 2 EGG YOLKS

HAVE THE CREAM CHEESE AT ROOM TEMPERATURE AND BEAT WITH MIXER UNTIL SMOOTH, ADD THE SUGAR AND BEAT TOGETHER. ADD THE FLOUR, SALT AND VANILLA, ADD ONE EGG AT A TIME AND BEAT TOGETHER UNTIL SMOOTH. WHEN WELL BLENDED, ADD THE HEAVY CREAM AND BEAT IN. POUR BATTER INTO THE PREPARED SPRINGFORM PAN AND BAKE AT 475 FOR 10 MINUTES, THEN REDUCE THE HEAT TO 225 AND BAKE ANOTHER HOUR. THEN, SHUT THE HEAT OFF AND OPEN THE OVEN DOOR AND LET THE CAKE SETTLE FOR 20 MINUTES IN THE OPEN OVEN, REMOVE THE CAKE AND COOL COMPLETELY. CHILL FOR 4 HOURS BEFORE REMOVING THE SIDES OF THE SPRINGFORM PAN

CARROT CAKE

2 CUPS SUGAR
1&1/2 CUPS OIL
4 EGGS
1 TEASPOON VANILLA
2 CUPS ALL PURPOSE FLOUR
2 TEASPOONS CINNAMON
2 TEASPOONS BAKING SODA
1&1/2 TEASPOONS SALT
3 CUPS GRATED CARROTS (ONE POUND BAG)
1 CUP CHOPPED NUTS (WALNUTS OR PECANS)

SIFT TOGETHER THE FLOUR, CINNAMON, BAKING SODA AND SALT. CREAM THE OIL, SUGAR AND EGGS AND VANILLA UNTIL CREAMY. ADD THE DRY INGREDIENTS, THEN ADD THE CARROTS AND NUTS. GREASE AND FLOUR THE SPINGFORM PAN, ( A 9X13 OBLONG OR 2 ROUND PANS MAY BE USED FOR THIS RECIPE IF YOU JUST WANT A CARROT CAKE ) AND POUR IN THE BATTER. BAKE AT 350 FOR 45 MINUTES OR UNTIL DONE. COOL. IT USUALLY TAKES AN HOUR OR LONGER IN THE SPRINGFORM TO BAKE. KEEP AN EYE ON IT AND TEST WITH A TOOTHPICK TO SEE IF ITS DONE.


CREAM CHEESE FROSTING

1 PACKAGE CREAM CHEESE (8 OUNCES)
1 STICK BUTTER
1 POUND POWDERED SUGAR
2 TEASPOONS VANILLA EXTRACT

BEAT THE INGREDIENTS TOGETHER UNTIL SMOOTH AND FLUFFY, THE MORE YOU BEAT IT, THE LIGHTER IT GETS.

TO ASSEMBLE A CARROT CAKE/CHEESE CAKE COMBO....

HAVE THE CHEESE CAKE CHILLED AND PLACED ON THE SERVING DISH. I SOMETIMES CHANGE THE CRUST FROM THE TART RECIPE TO A GRAHAM CRUST, DEPENDS ON YOUR TASTE AT THE MOMENT. BAKE THE CARROT CAKE IN THE SAME SIZED PAN AS THE CHEESE CAKE SO THEY MATCH IN SIZE. WHEN MAKING THIS COMBO, I BAKE THE CARROT CAKE FIRST, CHILL AND REMOVE FROM THE SPRINGFORM PAN AND THEN BAKE THE CHEESE CAKE IN THAT PAN. AFTER PLACING THE CHEESE CAKE ON THE SERVING DISH, PLACE THE CARROT CAKE ON TOP OF IT AND FROST IT WITH CREAM CHEESE FROSTING. CHILL AND ENJOY