Hi,

What are the ingredient differences in the two above cheesecakes?

child

wrote:

What are the ingredient differences in the two above cheesecakes?

H2O

Sheldon wrote:
wrote:

What are the ingredient differences in the two above cheesecakes?

H2O

Here is yet another example of how to post an utterly useless response.
The maestro does it again!

wrote:
Hi,

What are the ingredient differences in the two above cheesecakes?

child

New York is regular cheesecake. It's a very dense cheesecake with a
high proportion of cream cheese to other ingredients. Personally
though I don't like New York style cheescake. I prefer a lighter and
fluffier cheesecake that has more eggs and sugar in the batter.

_.-In rec.food.cooking, wrote the following -._
What are the ingredient differences in the two above cheesecakes?

New York Cheescake is 'regular' cheesecake. The other stuff is
'inferior' cheesecake.

Personal opinion:
Cheesecake should way just a little less than the same volume of
24k gold.

--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

projectile vomit chick wrote:
On Wed, 18 Jan 2006 16:52:16 -0500, in rec.food.cooking,
hit the crackpipe and declared:

Hi,

What are the ingredient differences in the two above cheesecakes?

child

Turn off yer ****ing html, retard.

A fine example of verbal projectile vomiting! Never say anyting nicely
and miss an opportunity to flame someone.

wrote:
Hi,

What are the ingredient differences in the two above cheesecakes?

child

The New York style Cheesecake recipe I use calls for sour cream and
lemon juice. I suppose their combined sourness helps enhance that
"cheesy-bite" that New York style possesses that other cheesecakes
don't. Kev

wrote:
Hi,

What are the ingredient differences in the two above cheesecakes?

child

Here's a clue - Google for recipes for the two different kinds, and
you'll have done your own research.

N.

"Nancy1" wrote in news:1137703317.755900.91480
@g49g2000cwa.googlegroups.com:


wrote:
Hi,

What are the ingredient differences in the two above cheesecakes?

child

Here's a clue - Google for recipes for the two different kinds, and
you'll have done your own research.

N.


Plus,

Visit NY and other cities.

I had to stop over in Chicago and knew that Eli's (sp?) was highly
respected so since they have a stand at O'Hare, I ordered a slice. It was
delicious. Creamier than the Trader Joe's which is NY and a little more
crumbly.

Which brings up a question I think I asked a while ago... did the famous
NY cheesecake recipe come from one of the NYC boroughs or what?

Andy

"Andy" q wrote in message ...
"Nancy1" wrote in news:1137703317.755900.91480
@g49g2000cwa.googlegroups.com:


wrote:
Hi,

What are the ingredient differences in the two above cheesecakes?

child

Here's a clue - Google for recipes for the two different kinds, and
you'll have done your own research.

N.


I thought someone here said that "New York Cheesecake" and "regular
cheesecake," are one and the same. Then, what IS the name of the "other"
cheesecake? i.e., NY cheecake aka regular cheesecake vs. .........?
I, myself, have googled NY cheesecake recipes, but I'm not sure what the
specific google word would be for the "other cheesecake than NY cheesecake."
Can you give a specific? What IS the different kind other than NY
cheesecake/regular cheesecake?
Thanks,
Dee Dee

On Thu, 19 Jan 2006 23:51:14 -0500, "Dee Randall"
wrote:

I thought someone here said that "New York Cheesecake" and "regular
cheesecake," are one and the same. Then, what IS the name of the "other"
cheesecake? i.e., NY cheecake aka regular cheesecake vs. .........?
I, myself, have googled NY cheesecake recipes, but I'm not sure what the
specific google word would be for the "other cheesecake than NY cheesecake."
Can you give a specific? What IS the different kind other than NY
cheesecake/regular cheesecake?

I believe that NY cheesecake is more dense and firm than that other
stuff. I can't stand fluffy cheesecake.

Carol

On Thu 19 Jan 2006 09:51:14p, Thus Spake Zarathustra, or was it Dee
Randall?


"Andy" q wrote in message ...
"Nancy1" wrote in news:1137703317.755900.91480
@g49g2000cwa.googlegroups.com:


wrote:
Hi,

What are the ingredient differences in the two above cheesecakes?

child

Here's a clue - Google for recipes for the two different kinds, and
you'll have done your own research.

N.


I thought someone here said that "New York Cheesecake" and "regular
cheesecake," are one and the same. Then, what IS the name of the
"other" cheesecake? i.e., NY cheecake aka regular cheesecake vs.
.........? I, myself, have googled NY cheesecake recipes, but I'm not
sure what the specific google word would be for the "other cheesecake
than NY cheesecake." Can you give a specific? What IS the different kind
other than NY cheesecake/regular cheesecake?

Well, Dee, you know that there are a *lot* of different typs of cheesecake.
Many would agree that one difference is New York Cheesecake has a pastry
bottom and sides whereas few others do. There's truly no single "regular"
cheesecake, as you'll find many regional differences and many differences
within the same regions. Another characteristic of New York Cheesecake is
the heavy, solid texture and high content of cream cheese. This may or may
not be shared by other versions. Regional concepts of "New York
Cheesecake" can vary signifcantly, too. I have ordered "New York
Cheesecake" that was revoltingly fluffy, with a crumb crust, and horrible
flavor. God only knows what was in it. New York Cheesecake is almost in
the genre of Caesar Salad. There is basically one type and everything else
is positively *not*. "Regular cheesecake"? No such thing.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Thu 19 Jan 2006 10:02:36p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

On Thu, 19 Jan 2006 23:51:14 -0500, "Dee Randall"
wrote:

I thought someone here said that "New York Cheesecake" and "regular
cheesecake," are one and the same. Then, what IS the name of the
"other" cheesecake? i.e., NY cheecake aka regular cheesecake vs.
.........? I, myself, have googled NY cheesecake recipes, but I'm not
sure what the specific google word would be for the "other cheesecake
than NY cheesecake." Can you give a specific? What IS the different kind
other than NY cheesecake/regular cheesecake?

I believe that NY cheesecake is more dense and firm than that other
stuff. I can't stand fluffy cheesecake.

Carol


Neither can I. One should be able to use it for construcint walls.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
On Thu 19 Jan 2006 09:51:14p, Thus Spake Zarathustra, or was it Dee
Randall?


"Andy" q wrote in message ...
"Nancy1" wrote in news:1137703317.755900.91480
@g49g2000cwa.googlegroups.com:


wrote:
Hi,

What are the ingredient differences in the two above cheesecakes?

child


The only differences I knew of cheesecakes, was baked and unbaked. Is that
another difference as well?

Jen

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
On Thu 19 Jan 2006 09:51:14p, Thus Spake Zarathustra, or was it Dee
Randall?


"Andy" q wrote in message ...
"Nancy1" wrote in news:1137703317.755900.91480
@g49g2000cwa.googlegroups.com:


wrote:
Hi,

What are the ingredient differences in the two above cheesecakes?

child

Here's a clue - Google for recipes for the two different kinds, and
you'll have done your own research.

N.


I thought someone here said that "New York Cheesecake" and "regular
cheesecake," are one and the same. Then, what IS the name of the
"other" cheesecake? i.e., NY cheecake aka regular cheesecake vs.
.........? I, myself, have googled NY cheesecake recipes, but I'm not
sure what the specific google word would be for the "other cheesecake
than NY cheesecake." Can you give a specific? What IS the different kind
other than NY cheesecake/regular cheesecake?

Well, Dee, you know that there are a *lot* of different typs of
cheesecake.
Many would agree that one difference is New York Cheesecake has a pastry
bottom and sides whereas few others do. There's truly no single "regular"
cheesecake, as you'll find many regional differences and many differences
within the same regions. Another characteristic of New York Cheesecake is
the heavy, solid texture and high content of cream cheese. This may or
may
not be shared by other versions. Regional concepts of "New York
Cheesecake" can vary signifcantly, too. I have ordered "New York
Cheesecake" that was revoltingly fluffy, with a crumb crust, and horrible
flavor. God only knows what was in it. New York Cheesecake is almost in
the genre of Caesar Salad. There is basically one type and everything
else
is positively *not*. "Regular cheesecake"? No such thing.

--
Wayne Boatwright Õ¿Õ¬


Thanks, Wayne,
I'm thinking of making a cheesecake using all the dairy items I now have
accumulated for the below recipe. Maybe Saturday; tomorrow is my last day of
a bunch of PT appointments. Phew!

So many questions, and I have read a lot of the caveats.

DH doesn't like a cheesecake with the graham cracker crust, but I know him
too well, he'll eat anything! I don't know what to think of this recipe
that uses NO crust.

I was thinking that I'd have to buy a new pan, but I found in my storage
room a 9" crappo aluminum springform pan and a 12" beatup bain marie pan
that I can set it in -- so it seems that I've been there before. I don't
know what difference a 9" springform pan will make with this recipe. A 8x2
round will hold 7 cups; a 9x2 will hold 8 cups, and a 9x3 will hold 12 cups.

Here is the recipe I will use, but will not use Splenda, but will use sugar
instead. Any suggestions as to whether I should use less/more sugar?

I found some "OLD" unopened Pam spray, but I do have now an "Olive Oil"
spray, so am wondering which to use. Actually I would prefer butter, but
would that make a difference to the rise?

This is the recipe I've decided on; I want to use all these ingredients,
but I'm wondering, will it be firm, or fluffy? I would guess fluffy, but
will fluffy be ok with no crust? Probably so.
Thanks for any comments.
Anxious-ly,
Dee Dee

Low Carb New York Ricotta Cheesecake Recipe courtesy George Stella

Show: Low Carb and Lovin' It Episode: Deceiving Desserts





Prep Time: 30 minutes

Inactive Prep Time: 8 hours

Cook Time: 1 hour 45 minutes

Yield: 12 servings






24 ounces cream cheese, softened

1 cup extra-fine whole milk ricotta cheese (to refine, process in a food
processor for 1 minute)

1/2 cup sour cream

1 1/2 cups sugar substitute (recommended: Splenda)

1/3 cup heavy cream

1 tablespoon no sugar added vanilla extract

1 tablespoon fresh lemon juice

2 eggs

3 egg yolks



Special Equipment: 1 (8-inch) springform cake pan





Preheat oven to 400 degrees F.

Spray the springform pan with nonstick vegetable oil cooking spray. Set
aside. In a shallow roasting pan big enough to fit the cake pan, pour about
1-inch of water and place it on the center rack of the oven to preheat.



In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour
cream and sugar substitute on low speed for about 1 minute until well
blended.



In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon
juice, eggs, and egg yolks until blended.



Turn the mixer on medium speed, and slowly pour the egg mixture into the
cream cheese mixture. Beat just until blended and then turn off; be careful
not to over-whip.



Pour batter into the greased springform pan. Place pan into the heated water
bath. Bake for 15 minutes, and then lower the oven temperature to 275
degrees F. Continue baking for 1 1/2 hours, or until top is light golden
brown and cake is pulling away from the sides of the pan. Turn the oven off
when finished cooking and leave the cake in the oven to cool for 3 more
hours. (This will keep the cake nice and tall.) Then remove cake and
refrigerate before serving. Serve chilled.