Save cheesecake for a sunny day

For Sam Mason, of Bethel Park, who wanted recipes for cheesecake. From Ed Mandich, of East McKeesport, who writes, "Don't make a cheesecake on a wet, humid day. It will be heavy and solid. For a light confection, wait for a clear, dry day. Refrigerate the cake, but devour at room temperature."

For the tart pastry:

• 1 cup sifted all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon granulated sugar
• 1/2 cup (1 stick) butter, more for greasing pan
• 1 teaspoon grated lemon rind
• 1 large egg yolk
• 2 tablespoons ice water, optional

For the filling:

• 2 1/2 pounds cream cheese (5 packages, 8 ounces each), at room temperature
• 1 1/2 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 4 large eggs
• 2 large egg yolks
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

To make the tart pastry : Sift the sifted flour and 1/8 teaspoon salt into a bowl. Make a well in the center. Into it, put 1 tablespoon sugar, 1 stick butter, the lemon rind and 1 egg yolk. Mix these ingredients to a paste, then work in the flour/salt mixture, adding a little ice water, if necessary, to make a dough.

Wrap in a damp cloth and chill for 1 hour.

Heat the oven to 400 degrees. Roll out half of the tart dough and fit onto the bottom of a 9-inch springform pan. Bake for 10 minutes, and let cool.

Grease the sides of the springform pan. Roll out the remaining dough and line the sides with it. It will be a very thin layer of crust.

Turn the oven up to 475 degrees.

To make the filling : Use an electric mixer. Beat the cream cheese until soft and creamy, then beat in 1 1/2 cups sugar, 2 tablespoons flour, 1/8 teaspoon salt and 1 egg at a time, until all 4 eggs have been used. Beat in the egg yolks, heavy cream and vanilla until very smooth.

Turn into the prepared pan slowly. Bake for 10 minutes, then reduce the oven temperature to 225 degrees and bake 1 hour longer. Turn off the heat, open the oven door and let the cake settle in the oven for 15 minutes. The cake will rise to the top of the pan while baking but will sink back down a little. It will be about 3 inches tall.

Remove the cake from the oven and let cool for 4 hours before removing the sides of the springform pan. Refrigerate.

Makes 10-12 servings.

Several readers responded to Michele Tallarico's request for information about where to purchase baking ammonia. It is featured in The Baker's Catalogue from King Arthur Flour , 800-827-6836, 58 Billings Farm Road, White River Junction, VT 05001. Other sources are The Great American Spice Co. , 800-877-307-7423, P.O. Box 80068, Fort Wayne, IN 46898; and Post Apple Scientific , postappl@erie.net , 814-725-3330, 8893 Gulf Road, North East, PA 16428. Thanks to Michael DePellegrin, of Lower Burrell; Nancy Wilson, of Export; Jonie Daigle and Genevieve Strawser, both of Greensburg; Donna Bolt, of New Kensington; Rovena, Wallace of Trafford; and Debbie Martino, of Monroeville.

Here is a cookie recipe using baking ammonia, also known as ammonium carbonate.

Genevieve Strawser, of Greensburg, sent in this recipe. Lemon oil can be purchased at pharmacies and where cake- and candy-making supplies are sold.

• 1 1/2 cups vegetable shortening, such as Crisco
• 3 1/2 cups granulated sugar
• 4 large eggs
• 1/2 teaspoon salt
• 1 tablespoon baking ammonia
• 1 teaspoon baking powder
• 1 cup milk
• 2 teaspoons lemon oil
• Approximately 8 cups all-purpose flour

In a bowl, mix the vegetable shortening, sugar, eggs and salt until creamy. Dissolve the baking ammonia and baking powder in the milk, then add to the egg mixture with the lemon oil.

Work in enough of the flour to make a stiff dough. Chill in the refrigerator.

Heat the oven to 400 degrees. Roll the dough out very thin -- 1/4-inch thick -- on a floured board, using more flour, as needed, when rolling. Cut into shapes as desired. Bake for 12-15 minutes. Don't let the cookies brown.

Remove the cookies from the oven and let cool completely on wire racks. Store in a stone jar or airtight container.

This recipe is from Debbie Martino, of Monroeville, who writes, "You will smell a strong ammonia odor when you first put these in the oven, then it vanishes, and you have a wonderful crisp cookie." The recipe is easily doubled, and a tablespoon-sized cookie scoop can be used to measure the dough.

• 1 cup (2 sticks) unsalted butter, at room temperature, more for greasing baking sheets
• 1 1/4 cups granulated sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking ammonia
• Coarse sugar or additional granulated sugar, for coating

Heat the oven to 300 degrees. Lightly grease 2 baking sheets or line with parchment paper.

In a medium-sized bowl, beat together 1 1/4 cups sugar, 2 sticks butter, the salt and vanilla. Add the flour and baking ammonia and beat until the dough comes together. It might seem as though it won't, but give it a few minutes.

Gather the dough into a ball. Break off pieces about the size of a walnut. Roll the pieces into balls, then roll them in the coarse sugar. Place them on the prepared baking sheets and, using the bottom of a glass, flatten to about 1/4-inch thick. Bake for 25-30 minutes, until the cookies are light golden brown on the edges. Transfer to a rack to cool.

Makes about 34 cookies.