Damsel in dis Dress wrote:
>
> On Fri, 06 Mar 2009 09:38:41 -0600, "Pete C." >
> wrote:
>
> >I've made plenty of real cheesecakes, even cryo-froze some and shipped
> >them across the country. All have received rave reviews.
>
> Okay, we'll be needing that recipe.

I posted it here a while back during the last crust / no crust flame
war. It's a hybrid type with cream cheese, ricotta cheese and sour
cream.

On Fri, 06 Mar 2009 10:38:15 -0600, "Pete C." >
wrote:

>Damsel in dis Dress wrote:
>>
>> On Fri, 06 Mar 2009 09:38:41 -0600, "Pete C." >
>> wrote:
>>
>> >I've made plenty of real cheesecakes, even cryo-froze some and shipped
>> >them across the country. All have received rave reviews.
>>
>> Okay, we'll be needing that recipe.
>
>I posted it here a while back during the last crust / no crust flame
>war. It's a hybrid type with cream cheese, ricotta cheese and sour
>cream.

That sounds very promising. I'll Google and get it into MasterCook
for the next time I make a cheesecake.

Fortunately, I missed the last flame war. Whew! Close call!

Carol, who doesn't like crust under cheesecake but will fight for the
rights of those who do!

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On Fri, 06 Mar 2009 10:38:15 -0600, "Pete C." >
wrote:

>Damsel in dis Dress wrote:
>>
>> On Fri, 06 Mar 2009 09:38:41 -0600, "Pete C." >
>> wrote:
>>
>> >I've made plenty of real cheesecakes, even cryo-froze some and shipped
>> >them across the country. All have received rave reviews.
>>
>> Okay, we'll be needing that recipe.
>
>I posted it here a while back during the last crust / no crust flame
>war. It's a hybrid type with cream cheese, ricotta cheese and sour
>cream.

I Googled, and here is the recipe, if anyone else is wishing to try
it:

CHEESECAKE (Pete C.)

1 lb ricotta
16 oz cream cheese
4 eggs
juice of 1/2 lemon
1 tsp vanilla
3 tbsp cornstarch
3 tbsp flour
1 stick melted butter
1 pint sour cream
1 1/2 cups sugar

Cream the ricotta and cream cheese until smooth.
Gradually add the eggs one at a time
Beat smooth after each egg
Add the remaining ingredients, except sour cream, and continue
beating until well blended .
Fold in sour cream .

Bake at 325 degrees for 1 hour-10 minutes in spring form pan .
Turn off oven and leave cake in oven for 2 hours or longer .

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On Fri, 06 Mar 2009 11:34:56 -0600, Damsel in dis Dress
> wrote:

>CHEESECAKE (Pete C.)
>
> 1 lb ricotta
> 16 oz cream cheese
> 4 eggs
> juice of 1/2 lemon
> 1 tsp vanilla
> 3 tbsp cornstarch
> 3 tbsp flour
> 1 stick melted butter
> 1 pint sour cream
> 1 1/2 cups sugar
>
> Cream the ricotta and cream cheese until smooth.
> Gradually add the eggs one at a time
> Beat smooth after each egg
> Add the remaining ingredients, except sour cream, and continue
>beating until well blended .
> Fold in sour cream .
>
> Bake at 325 degrees for 1 hour-10 minutes in spring form pan .
> Turn off oven and leave cake in oven for 2 hours or longer .

Okay, Pete. I have three different sizes of springform pan. Which
size should I use?

Carol

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Damsel in dis Dress wrote:
>
> On Fri, 06 Mar 2009 11:34:56 -0600, Damsel in dis Dress
> > wrote:
>
> >CHEESECAKE (Pete C.)
> >
> > 1 lb ricotta
> > 16 oz cream cheese
> > 4 eggs
> > juice of 1/2 lemon
> > 1 tsp vanilla
> > 3 tbsp cornstarch
> > 3 tbsp flour
> > 1 stick melted butter
> > 1 pint sour cream
> > 1 1/2 cups sugar
> >
> > Cream the ricotta and cream cheese until smooth.
> > Gradually add the eggs one at a time
> > Beat smooth after each egg
> > Add the remaining ingredients, except sour cream, and continue
> >beating until well blended .
> > Fold in sour cream .
> >
> > Bake at 325 degrees for 1 hour-10 minutes in spring form pan .
> > Turn off oven and leave cake in oven for 2 hours or longer .
>
> Okay, Pete. I have three different sizes of springform pan. Which
> size should I use?

I'm not sure it makes that much difference, the three sizes are usually
quite close together, just different sizes for nesting. The pans I use
are 9", if your pan is significantly different and will change the
thickness you will need to adjust the bake time and possibly temp.

On Fri, 06 Mar 2009 12:30:49 -0600, "Pete C." >
wrote:

>Damsel in dis Dress wrote:
>>
>> Okay, Pete. I have three different sizes of springform pan. Which
>> size should I use?
>
>I'm not sure it makes that much difference, the three sizes are usually
>quite close together, just different sizes for nesting. The pans I use
>are 9", if your pan is significantly different and will change the
>thickness you will need to adjust the bake time and possibly temp.

That's precisely why I inquired. Thank you kindly.

Carol

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Damsel in dis Dress wrote:
> On Fri, 06 Mar 2009 10:38:15 -0600, "Pete C." >
> wrote:
>
>> Damsel in dis Dress wrote:
>>> On Fri, 06 Mar 2009 09:38:41 -0600, "Pete C." >
>>> wrote:
>>>
>>>> I've made plenty of real cheesecakes, even cryo-froze some and shipped
>>>> them across the country. All have received rave reviews.
>>> Okay, we'll be needing that recipe.
>> I posted it here a while back during the last crust / no crust flame
>> war. It's a hybrid type with cream cheese, ricotta cheese and sour
>> cream.
>
> I Googled, and here is the recipe, if anyone else is wishing to try
> it:
>
> CHEESECAKE (Pete C.)
>
> 1 lb ricotta
> 16 oz cream cheese
snippage...


what's the difference between 1 lb and 16 oz.???
I just think that's funny....

-Tracy

On Fri, 06 Mar 2009 13:23:08 -0500, Tracy > wrote:

>Damsel in dis Dress wrote:
>
>> CHEESECAKE (Pete C.)
>>
>> 1 lb ricotta
>> 16 oz cream cheese
>snippage...
>
>
>what's the difference between 1 lb and 16 oz.???
>I just think that's funny....

Ha! I didn't even notice that! Pete's a silly boy.

Carol

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Tracy wrote:

>> CHEESECAKE (Pete C.)
>>
>> 1 lb ricotta 16 oz cream cheese
> snippage...
>
>
> what's the difference between 1 lb and 16 oz.???
> I just think that's funny....
>
> -Tracy

probably because that is the way the items themselves are labeled in the
market.
Cream cheese is sold in 3 ounce and 8 ounce blocks, for example.

On Fri, 06 Mar 2009 13:42:58 -0500, Goomba >
wrote:

>Tracy wrote:
>
>>> CHEESECAKE (Pete C.)
>>>
>>> 1 lb ricotta 16 oz cream cheese
>> snippage...
>>
>>
>> what's the difference between 1 lb and 16 oz.???
>> I just think that's funny....
>>
>> -Tracy
>
>probably because that is the way the items themselves are labeled in the
>market.
>Cream cheese is sold in 3 ounce and 8 ounce blocks, for example.

I just changed the ricotta, cream cheese, and sour cream to all be 16
ounces in MasterCook. Easier to remember when shopping, too. They
were listed in the recipe as a pound, a pint, and 16 ounces. I like
uniformity.

Carol

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Goomba wrote:
> Tracy wrote:
>
>>> CHEESECAKE (Pete C.)
>>>
>>> 1 lb ricotta 16 oz cream cheese
>> snippage...
>>
>>
>> what's the difference between 1 lb and 16 oz.???
>> I just think that's funny....
>>
>> -Tracy
>
> probably because that is the way the items themselves are labeled in the
> market.
> Cream cheese is sold in 3 ounce and 8 ounce blocks, for example.

Well, yeah, I know, I just though it was a bit funny.
I probably would have written "2 8 ounce packages of cream cheese" though.
A pound is a pound.....

Tracy
(wondering now if ricotta is still packaged in one pound
containers....hmmm. It wouldn't surprise me if the manufacturers knocked
off an ounce or two.)

Tracy wrote:
>
> Goomba wrote:
> > Tracy wrote:
> >
> >>> CHEESECAKE (Pete C.)
> >>>
> >>> 1 lb ricotta 16 oz cream cheese
> >> snippage...
> >>
> >>
> >> what's the difference between 1 lb and 16 oz.???
> >> I just think that's funny....
> >>
> >> -Tracy
> >
> > probably because that is the way the items themselves are labeled in the
> > market.
> > Cream cheese is sold in 3 ounce and 8 ounce blocks, for example.
>
> Well, yeah, I know, I just though it was a bit funny.
> I probably would have written "2 8 ounce packages of cream cheese" though.
> A pound is a pound.....
>
> Tracy
> (wondering now if ricotta is still packaged in one pound
> containers....hmmm. It wouldn't surprise me if the manufacturers knocked
> off an ounce or two.)

They were 15oz the last time I looked. Thieving *******s...

"Pete C." wrote:
>
> Tracy wrote:
> >
> > Goomba wrote:
> > > Tracy wrote:
> > >
> > >>> CHEESECAKE (Pete C.)
> > >>>
> > >>> 1 lb ricotta 16 oz cream cheese
> > >> snippage...
> > >>
> > >>
> > >> what's the difference between 1 lb and 16 oz.???
> > >> I just think that's funny....
> > >>
> > >> -Tracy
> > >
> > > probably because that is the way the items themselves are labeled in the
> > > market.
> > > Cream cheese is sold in 3 ounce and 8 ounce blocks, for example.
> >
> > Well, yeah, I know, I just though it was a bit funny.
> > I probably would have written "2 8 ounce packages of cream cheese" though.
> > A pound is a pound.....
> >
> > Tracy
> > (wondering now if ricotta is still packaged in one pound
> > containers....hmmm. It wouldn't surprise me if the manufacturers knocked
> > off an ounce or two.)
>
> They were 15oz the last time I looked. Thieving *******s...

Yep, 15oz "pound" containers in two brands. I looked when I was at the
grocery store this evening.

Damsel in dis Dress wrote:
> On Fri, 06 Mar 2009 10:38:15 -0600, "Pete C." >
> wrote:
>
>
>> Damsel in dis Dress wrote:
>>
>>> On Fri, 06 Mar 2009 09:38:41 -0600, "Pete C." >
>>> wrote:
>>>
>>>
>>>> I've made plenty of real cheesecakes, even cryo-froze some and shipped
>>>> them across the country. All have received rave reviews.
>>>>
>>> Okay, we'll be needing that recipe.
>>>
>> I posted it here a while back during the last crust / no crust flame
>> war. It's a hybrid type with cream cheese, ricotta cheese and sour
>> cream.
>>
>
> I Googled, and here is the recipe, if anyone else is wishing to try
> it:
>
> CHEESECAKE (Pete C.)
>
> 1 lb ricotta
> 16 oz cream cheese
> 4 eggs
> juice of 1/2 lemon
> 1 tsp vanilla
> 3 tbsp cornstarch
> 3 tbsp flour
> 1 stick melted butter
> 1 pint sour cream
> 1 1/2 cups sugar
>
> Cream the ricotta and cream cheese until smooth.
> Gradually add the eggs one at a time
> Beat smooth after each egg
> Add the remaining ingredients, except sour cream, and continue
> beating until well blended .
> Fold in sour cream .
>
> Bake at 325 degrees for 1 hour-10 minutes in spring form pan .
> Turn off oven and leave cake in oven for 2 hours or longer .

My BIL makes a cheesecake similar to this one, using ricotta. It makes
a nice, soft cheesecake, but I like my cheesecake a little more dense.


Becca

Becca wrote:
>
> Damsel in dis Dress wrote:
> > On Fri, 06 Mar 2009 10:38:15 -0600, "Pete C." >
> > wrote:
> >
> >
> >> Damsel in dis Dress wrote:
> >>
> >>> On Fri, 06 Mar 2009 09:38:41 -0600, "Pete C." >
> >>> wrote:
> >>>
> >>>
> >>>> I've made plenty of real cheesecakes, even cryo-froze some and shipped
> >>>> them across the country. All have received rave reviews.
> >>>>
> >>> Okay, we'll be needing that recipe.
> >>>
> >> I posted it here a while back during the last crust / no crust flame
> >> war. It's a hybrid type with cream cheese, ricotta cheese and sour
> >> cream.
> >>
> >
> > I Googled, and here is the recipe, if anyone else is wishing to try
> > it:
> >
> > CHEESECAKE (Pete C.)
> >
> > 1 lb ricotta
> > 16 oz cream cheese
> > 4 eggs
> > juice of 1/2 lemon
> > 1 tsp vanilla
> > 3 tbsp cornstarch
> > 3 tbsp flour
> > 1 stick melted butter
> > 1 pint sour cream
> > 1 1/2 cups sugar
> >
> > Cream the ricotta and cream cheese until smooth.
> > Gradually add the eggs one at a time
> > Beat smooth after each egg
> > Add the remaining ingredients, except sour cream, and continue
> > beating until well blended .
> > Fold in sour cream .
> >
> > Bake at 325 degrees for 1 hour-10 minutes in spring form pan .
> > Turn off oven and leave cake in oven for 2 hours or longer .
>
> My BIL makes a cheesecake similar to this one, using ricotta. It makes
> a nice, soft cheesecake, but I like my cheesecake a little more dense.
>
> Becca

This one is dense, but not gluey like NY style. It is a hybrid with both
cream cheese (US style) and ricotta cheese (Italian style) as well as
sour cream.