Mary Beth Roe's cookbooks

Nuisie1 · ‎03-12-2010

Does anyone here have her cookbooks? If so in the second book there is a recipe for New York Cheesecake. The ingredients are a little confusing. There are two columns and in both columns 4 eggs are listed. Don't know if it means only 4 and is a misprint. Tried contact MBR several times on facebook but have received no answer. I hope someone here can help. Thank you.

Perkup · ‎03-09-2010

I do have her cookbooks and you're right that 4 eggs is repeated in the second column. I haven't made this, but I believe it is simply a mistake in the printing and the eggs were mentioned twice.

I am a big fan of John Besh's cooking, and in his cheesecake recipe he calls for 4 eggs. I checked a couple of other books and each one calls for 4 eggs, not 8.

I think you're safe in assuming that the book simply listed the eggs twice. I don't think you'd be making a mistake in planning for 4 eggs only. You might want to check a couple of other cookbooks also. Good luck.

SharkE · ‎08-19-2010

think they're sold on amazon

Nightowlz · ‎03-11-2010

Here is a recipe for Classic New York Cheesecake from food.com It uses 4 eggs.

Classic New York CheesecakeBy cnpick05 on May 19, 2005

100.00%;

8 Reviews

Photo by Brenda.

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Prep Time: 15 mins
Total Time: 1 hr 25 mins
Servings: 12

About This Recipe

"I made this for our family christmas party and everyone loved it! Since it is a plain cheesecake I put cherry pie filling, strawberry pie filling and caramel sauce to the side in different bowls so they could put on top whatever they wanted or you can put on top whatever you prefer. It's even good just plain! I got this recipe out of a Philadelphia cook book. If you love cheesecake you will love this!"

Ingredients

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs

Directions

Crust.
MIX crumbs, sugar, and butter; press onto bottom of 9-in. springform pan. Bake at 325 for 10 minutes if using a silver springform pan. (Bake at 300 for 10 minutes if using a dark nonstick springform pan.).
Filling.
MIX cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until well blended. Pour over crust.
BAKE at 325 for 65 - 70 minutes or until center is almost set if using a 9-inch silver springform pan. (Bake at 300 for 65 - 70 minutes or until center is almost set if using a 9-inch dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Kachina624 · ‎03-10-2010

Mary Beth's cookbooks are excellent and are among my favorites. They are well worth ordering if available on Amazon. She has a recipe for an orange flavored cookie with white chocolate chips that I've made about a thousand times. It's a universal favorite.

New Mexico☀️Land Of Enchantment

lulu2 · ‎03-09-2010

I have numerous cheesecake recipes. They call for 3-5 eggs, NEVER more than 5. The majority seems to use 4.

Nuisie1 · ‎03-12-2010

Thank you all for your responses. I agree about the misprint. Made many cheesecakes and never used that many eggs. Just wanted to check with the "Q" ladies. Thanks again.