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Mmmmm... cheesecake!
I went to the grocery store yesterday for milk and the cheesecake in
the bakery cabinet was calling my name really loudly... yelling it in fact! lol. I haven't had any in soooooooo long because it has no redeeming health value whatsoever, and so many calories from all the milkfat and sugar. I was very tempted to buy a piece and eat it on the spot, but I also realised that for very little more money I could buy the ingredients to make a whole cheesecake myself. And they had beautiful strawberries on sale in the fruit section... I gathered up strawberries, a packet of marie biscuits (they make a better crust than graham crackers because they're not so gritty, plus they're cheap!) and hit the dairy cabinet to get some cream cheese. I dithered around a bit there. I've always used Philadelphia cream cheese to make my cheesecake, but they've put so much gunk into it nowadays that they don't even call it 'cream cheese' any more! Take a close look at the label (and the ingredients list) some day and see what I mean... there was a store brand cream cheese but the ingredients list was just the same as the Philly stuff. But next to them was something called 'farmers cheese' in a little white cream-cheese shaped packet and it had exactly three ingredients - milk, salt, and rennet. I wasn't sure if it would work, but I figured it was worth experimenting. It was only about thirty cents more than the Philly junk. I stopped at the farmers market for some fresh lemons and I was good to go. When I got home I whipped up the crumb crust and baked it, and then I made the filling. The cheese was softer and grainier than cream cheese, but it whipped up just fine in the blender with the condensed milk. I put some strawberries into the mix for colour (the condensed milk was so old it looked like dulce de leche when I opened the can!) and juiced the lemons. I chopped up the rest of the strawberries and put them in the bottom of the crumb crust, and then I poured the cheese mix on top of it and baked the whole thing for twice as long as I usually do just to make sure it was as set as it was going to get. I was rather dubious about it when it came out of the oven, but it set up nicely when it cooled down, and it tasted delicious! I'll definitely be buying that cheese again. Thank you Publix! Plus there was a bonus - regular cream cheese has 100 calories an ounce, and the 'light' stuff has 70. But the farmers' cheese only has 40 calories per ounce, so we saved a whack of fatty calories right there! And how was the cheesecake? Delicious! Very soft last night, but it firmed up overnight and this morning it was firm enough to cut a slice and pick it up to eat without it falling apart. Yes, I admit it - I had strawberry cheesecake for breakfast! |
Mmmmm... cheesecake!
Kajikit said...
> I've always used Philadelphia cream > cheese to make my cheesecake, but they've put so much gunk into it > nowadays that they don't even call it 'cream cheese' any more! Take a > close look at the label (and the ingredients list) some day and see > what I mean... Kajikit, It's not even made in Philadelphia!!! Best, Andy |
Mmmmm... cheesecake!
Andy wrote: > > Kajikit said... > > > I've always used Philadelphia cream > > cheese to make my cheesecake, but they've put so much gunk into it > > nowadays that they don't even call it 'cream cheese' any more! Take a > > close look at the label (and the ingredients list) some day and see > > what I mean... > > Kajikit, > > It's not even made in Philadelphia!!! > > Best, > > Andy Nor is it cheesecake since cheesecake dos *not* have a crust... |
Mmmmm... cheesecake!
Pete C. wrote:
> > Nor is it cheesecake since cheesecake dos *not* have a crust... I don't consider a crust disqualifies it as cheesecake, although I personally dislike crusts on them. I do squabble with the use of condensed milk though. Cream cheese, sour cream, eggs, sugar, perhaps a little lemon juice and flavoring... those are all I want in my cheesecake! |
Mmmmm... cheesecake!
On Mar 6, 7:19�am, Kajikit > wrote:
> I went to the grocery store yesterday for milk and the cheesecake in > the bakery cabinet was calling my name really loudly... yelling it in > fact! lol. I haven't had any in soooooooo long because it has no > redeeming health value whatsoever, and so many calories from all the > milkfat and sugar. I was very tempted to buy a piece and eat it on the > spot, but I also realised that for very little more money I could buy > the ingredients to make a whole cheesecake myself. And they had > beautiful strawberries on sale in the fruit section... > > I gathered up strawberries, a packet of marie biscuits (they make a > better crust than graham crackers because they're not so gritty, plus > they're cheap!) and hit the dairy cabinet to get some cream cheese. I > dithered around a bit there. I've always used Philadelphia cream > cheese to make my cheesecake, but they've put so much gunk into it > nowadays that they don't even call it 'cream cheese' any more! Take a > close look at the label (and the ingredients list) some day and see > what I mean... there was a store brand cream cheese but the > ingredients list was just the same as the Philly stuff. But next to > them was something called 'farmers cheese' in a little white > cream-cheese shaped packet and it had exactly three ingredients - > milk, salt, and rennet. I wasn't sure if it would work, but I figured > it was worth experimenting. It was only about thirty cents more than > the Philly junk. I stopped at the farmers market for some fresh lemons > and I was good to go. > > When I got home I whipped up the crumb crust and baked it, and then I > made the filling. The cheese was softer and grainier than cream > cheese, but it whipped up just fine in the blender with the condensed > milk. I put some strawberries into the mix for colour (the condensed > milk was so old it looked like dulce de leche when I opened the can!) > and juiced the lemons. I chopped up the rest of the strawberries and > put them in the bottom of the crumb crust, and then I poured the > cheese mix on top of it and baked the whole thing for twice as long as > I usually do just to make sure it was as set as it was going to get. I > was rather dubious about it when it came out of the oven, but it set > up nicely when it cooled down, and it tasted delicious! I'll > definitely be buying that cheese again. Thank you Publix! Plus there > was a bonus - regular cream cheese has 100 calories an ounce, and the > 'light' stuff has 70. But the farmers' cheese only has 40 calories per > ounce, so we saved a whack of fatty calories right there! > > And how was the cheesecake? Delicious! Very soft last night, but it > firmed up overnight and this morning it was firm enough to cut a slice > and pick it up to eat without it falling apart. Yes, I admit it - I > had strawberry cheesecake for breakfast! This sounds absolutely delicious, and the added of bonus of cutting a few calories to make it a bit healthier makes it even better. Good for you, tryig something a little fdifferent!! Rosie |
Mmmmm... cheesecake!
"Pete C." > wrote in message ster.com... > > Andy wrote: >> >> Kajikit said... >> >> > I've always used Philadelphia cream >> > cheese to make my cheesecake, but they've put so much gunk into it >> > nowadays that they don't even call it 'cream cheese' any more! Take a >> > close look at the label (and the ingredients list) some day and see >> > what I mean... >> >> Kajikit, >> >> It's not even made in Philadelphia!!! >> >> Best, >> >> Andy > > Nor is it cheesecake since cheesecake dos *not* have a crust... Absolute bullshit. You're obviously no cheesecake maven, very likely never made a cheesecake. Most cheesecake has a crumb crust, most popular being graham cracker crumb (usually plain but chocolate grahams too). My famous Reese's cheesecake has a peanut butter cookie crumb crust. Many recipes call for a vanilla snap crumb crust, chocolate snap, ginger snap too... some use struesel, marzipan... choices are infinite. |
Mmmmm... cheesecake!
On Fri, 06 Mar 2009 08:15:08 -0600, "Pete C." >
wrote: >Andy wrote: >> >> Kajikit said... >> >> > I've always used Philadelphia cream >> > cheese to make my cheesecake, but they've put so much gunk into it >> > nowadays that they don't even call it 'cream cheese' any more! Take a >> > close look at the label (and the ingredients list) some day and see >> > what I mean... >> >> Kajikit, >> >> It's not even made in Philadelphia!!! >> >> Best, >> >> Andy > >Nor is it cheesecake since cheesecake dos *not* have a crust... It does in the US of A. Carol -- Change "invalid" to JamesBond's agent number to reply. |
Mmmmm... cheesecake!
On Fri, 06 Mar 2009 08:19:47 -0500, Kajikit >
wrote: >Yes, I admit it - I >had strawberry cheesecake for breakfast! Good for you! That's exactly what I would have done. :D I never would have thought to try farmer's cheese in a cheesecake. In fact, I've never even tasted the stuff (that I can recall). I'll try it in my next cheesecake. Thank you for sharing your experiment! Carol -- Change "invalid" to JamesBond's agent number to reply. |
Mmmmm... cheesecake!
Damsel in dis Dress wrote:
> I never would have thought to try farmer's cheese in a cheesecake. In > fact, I've never even tasted the stuff (that I can recall). I'll try > it in my next cheesecake. Thank you for sharing your experiment! > > Carol > I've looked for Farmers Cheese before when a recipe called for it and never found it. It was helpful the Kajiki mentioned buying it at Publix because now I know I can hit up my own local Publix and try some myself. |
Mmmmm... cheesecake!
Kajikit wrote:
> <snipped for brevity> > > And how was the cheesecake? Delicious! Very soft last night, but it > firmed up overnight and this morning it was firm enough to cut a slice > and pick it up to eat without it falling apart. Yes, I admit it - I > had strawberry cheesecake for breakfast! > Thanks very much for telling us about this; I'll have a look in my local supermarket for farmer cheese! I've noticed that a lot of dairy products are now filled with all manner of stuff that seems inappropriate; for instance, I haven't been able to find real whipping cream -- the ingredient list should consist of nothing but "cream", shouldn't it? -- in ages, and the only ice cream brand I can buy locally that just contains standard ice cream ingredients (cream, eggs or not, sugar, natural flavourings, etc.) is Hagen Daazs; all the gums and stabilizers imho add an off taste. |
Mmmmm... cheesecake!
Pete C. wrote:
> Andy wrote: >> Kajikit said... >> >>> I've always used Philadelphia cream >>> cheese to make my cheesecake, but they've put so much gunk into it >>> nowadays that they don't even call it 'cream cheese' any more! Take a >>> close look at the label (and the ingredients list) some day and see >>> what I mean... >> Kajikit, >> >> It's not even made in Philadelphia!!! >> >> Best, >> >> Andy > > Nor is it cheesecake since cheesecake dos *not* have a crust... > > Whether or not it has a crust depends on the preference of the baker. I personally don't care for graham cracker crumb crusts, for plain cheesecake I prefer no crust at all, but imho a crust of chocolate wafer crumbs is perfect for lemon cheesecake. |
Mmmmm... cheesecake!
brooklyn1 wrote: > > "Pete C." > wrote in message > ster.com... > > > > Andy wrote: > >> > >> Kajikit said... > >> > >> > I've always used Philadelphia cream > >> > cheese to make my cheesecake, but they've put so much gunk into it > >> > nowadays that they don't even call it 'cream cheese' any more! Take a > >> > close look at the label (and the ingredients list) some day and see > >> > what I mean... > >> > >> Kajikit, > >> > >> It's not even made in Philadelphia!!! > >> > >> Best, > >> > >> Andy > > > > Nor is it cheesecake since cheesecake dos *not* have a crust... > > Absolute bullshit. You're obviously no cheesecake maven, very likely never > made a cheesecake. I've made plenty of real cheesecakes, even cryo-froze some and shipped them across the country. All have received rave reviews. > > Most cheesecake has a crumb crust, most popular being graham cracker crumb > (usually plain but chocolate grahams too). My famous Reese's cheesecake has > a peanut butter cookie crumb crust. Many recipes call for a vanilla snap > crumb crust, chocolate snap, ginger snap too... some use struesel, > marzipan... choices are infinite. Many people make stuff with crusts and call it "cheesecake" even though it isn't. It's rather like that Chicago deep dish "pizza" that isn't. Pies have crusts, cakes do not. Cheesecake is baked in a spring form pan with *no* crust. |
Mmmmm... cheesecake!
Damsel in dis Dress wrote: > > On Fri, 06 Mar 2009 08:15:08 -0600, "Pete C." > > wrote: > > >Andy wrote: > >> > >> Kajikit said... > >> > >> > I've always used Philadelphia cream > >> > cheese to make my cheesecake, but they've put so much gunk into it > >> > nowadays that they don't even call it 'cream cheese' any more! Take a > >> > close look at the label (and the ingredients list) some day and see > >> > what I mean... > >> > >> Kajikit, > >> > >> It's not even made in Philadelphia!!! > >> > >> Best, > >> > >> Andy > > > >Nor is it cheesecake since cheesecake dos *not* have a crust... > > It does in the US of A. It does in US of A trailer trash kitchens... |
Mmmmm... cheesecake!
On Fri, 06 Mar 2009 08:15:08 -0600, "Pete C." >
wrote: >Nor is it cheesecake since cheesecake dos *not* have a crust... Here, Pete. This is the ultimate New York cheesecake. I can't make the crust properly to save my life, so I pat the dough into the pan. * Exported from MasterCook * Lindy's Famous NY Cheesecake Recipe By :New York Times Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour -- cubed 1/4 cup sugar 1 teaspoon grated lemon peel 1/2 teaspoon vanilla 1 egg yolk 1/4 cup butter -- softened Filling: 5 8 oz. cream cheese -- softened 1 3/4 cups sugar 3 tablespoons flour 1 1/2 teaspoons grated lemon peel 1 1/2 teaspoons grated orange peel 1/4 teaspoon vanilla 5 eggs 2 egg yolks 1/4 cup heavy cream frozen strawberries -- thawed In medium bowl, combine flour, sugar, lemon peel and vanilla. Make well in center; add egg yolk and butter. Mix with fingertips until dough cleans side of bowl. Form into a ball and wrap in waxed paper. Refrigerate for one hour. Preheat oven to 400F. Grease the bottom and side of a 9" springform pan. Remove the side from the pan. Roll one third of dough on bottom of springform pan; trim edge of dough. Bake 8 - 10 mins, or until golden. Meanwhile, divide dough into 3 parts. Roll each part into a 2 1/2" strip, 10" long. Put together springform pan, with the baked crust on the bottom. Fit dough strips to side of pan, joining ends to line inside completely. Trim dough so it comes only 3/4 of the way up side of pan. Refrigerate until ready to fill. Preheat oven to 500F. Make Filling: In a large bowl of electric mixer, combine cheese, sugar, flour, lemon and orange peel, and vanilla. Beat at high speed, just to blend. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour mixture into springform pan. Bake 10 mins. Reduce temperature to 250F and bake 1 hour longer. Let cheesecake cool in wire rack. Glaze top with strawberries. Refrigerate 3 hours or overnight. To serve, loosen pastry from side of pan with spatula. Remove side of springform pan. Cut cheesecake into wedges. S(Shared by): "Squeaks (RFC - August 3, 1996)" - - - - - - - - - - - - - - - - - -- Change "invalid" to JamesBond's agent number to reply. |
Mmmmm... cheesecake!
On 2009-03-06, Pete C. > wrote:
> it isn't. It's rather like that Chicago deep dish "pizza" that isn't. > > Pies have crusts, cakes do not. Cheesecake is baked in a spring form pan > with *no* crust. Well, your food creds just plummeted off the bottom of the scale. Would you care to try for our two remaining catagories, breathing and walking? nb |
Mmmmm... cheesecake!
Pete C. said...
> > Damsel in dis Dress wrote: >> >> On Fri, 06 Mar 2009 08:15:08 -0600, "Pete C." > >> wrote: >> >> >Andy wrote: >> >> >> >> Kajikit said... >> >> >> >> > I've always used Philadelphia cream >> >> > cheese to make my cheesecake, but they've put so much gunk into it >> >> > nowadays that they don't even call it 'cream cheese' any more! Take a >> >> > close look at the label (and the ingredients list) some day and see >> >> > what I mean... >> >> >> >> Kajikit, >> >> >> >> It's not even made in Philadelphia!!! >> >> >> >> Best, >> >> >> >> Andy >> > >> >Nor is it cheesecake since cheesecake dos *not* have a crust... >> >> It does in the US of A. > > It does in US of A trailer trash kitchens... Of course cheesecake has crust!!! Not up the sides, just the floor!!! Geez... WHAT A BUNCH O' BUMS!!! |
Mmmmm... cheesecake!
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. :) >Many people make stuff with crusts and call it "cheesecake" even though >it isn't. It's rather like that Chicago deep dish "pizza" that isn't. Is SO! Global and regional variations and all that jazz. Carol -- Change "invalid" to JamesBond's agent number to reply. |
Mmmmm... cheesecake!
On Fri, 06 Mar 2009 09:39:20 -0600, "Pete C." >
wrote: >Damsel in dis Dress wrote: >> >> On Fri, 06 Mar 2009 08:15:08 -0600, "Pete C." > >> wrote: >> >> >Nor is it cheesecake since cheesecake dos *not* have a crust... >> >> It does in the US of A. > >It does in US of A trailer trash kitchens... How do I ask this nicely? DO YOU NEED A LAXATIVE????? Carol -- Change "invalid" to JamesBond's agent number to reply. |
Mmmmm... cheesecake!
Goomba wrote:
> Pete C. wrote: > >> >> Nor is it cheesecake since cheesecake dos *not* have a crust... > > I don't consider a crust disqualifies it as cheesecake, although I > personally dislike crusts on them. I do squabble with the use of > condensed milk though. Cream cheese, sour cream, eggs, sugar, perhaps > a little lemon juice and flavoring... those are all I want in my > cheesecake! My cheesecake does not have a crust, and I bake it in a round, silicone pan. After the cheesecake cools, it pops right out. Becca |
Mmmmm... cheesecake!
On Fri, 06 Mar 2009 15:47:55 GMT, notbob > wrote:
>On 2009-03-06, Pete C. > wrote: > >> it isn't. It's rather like that Chicago deep dish "pizza" that isn't. >> >> Pies have crusts, cakes do not. Cheesecake is baked in a spring form pan >> with *no* crust. > >Well, your food creds just plummeted off the bottom of the scale. Would you >care to try for our two remaining catagories, breathing and walking? ROFLMAO!!!!! I'm glad I wasn't taking a drink of anything! Carol -- Change "invalid" to JamesBond's agent number to reply. |
Mmmmm... cheesecake!
On Fri, 06 Mar 2009 09:51:40 -0600, Andy > wrote:
>Of course cheesecake has crust!!! Not up the sides, just the floor!!! OMG .... your cheesecakes have floors? >Geez... > >WHAT A BUNCH O' BUMS!!! Nah, just one cranky boy. Caorl -- Change "invalid" to JamesBond's agent number to reply. |
Mmmmm... cheesecake!
Damsel in dis Dress wrote:
> On Fri, 06 Mar 2009 09:39:20 -0600, "Pete C." > > wrote: > > >> Damsel in dis Dress wrote: >> >>> On Fri, 06 Mar 2009 08:15:08 -0600, "Pete C." > >>> wrote: >>> >>> >>>> Nor is it cheesecake since cheesecake dos *not* have a crust... >>>> >>> It does in the US of A. >>> >> It does in US of A trailer trash kitchens... >> > > How do I ask this nicely? DO YOU NEED A LAXATIVE????? > > Carol ROFL! Now I need a tissue. <sniffle> When I made a cheesecake, I would make a graham cracker crust, but my husband grew up in an area where cheesecakes did not have a crust (West Islip). Now, I make cheesecakes without the crust, and I use Splenda. It is gluten free, sugar free and perfect for low-carb diets. Thanks for the laugh of the day. Becca |
Mmmmm... cheesecake!
On Fri, 06 Mar 2009 09:59:19 -0600, Becca > wrote:
>My cheesecake does not have a crust, and I bake it in a round, silicone >pan. After the cheesecake cools, it pops right out. <taps foot, waiting for recipe to appear> My personal opinion is that a crust detracts from the cheesecake, but I've never had any without crust (that doesn't make crusts wrong, just wrong for me). The Lindy's pastry crust is good, though. I'd love to try your recipe, Becca. Carol -- Change "invalid" to JamesBond's agent number to reply. |
Mmmmm... cheesecake!
Damsel in dis Dress said...
> On Fri, 06 Mar 2009 09:51:40 -0600, Andy > wrote: > >>Of course cheesecake has crust!!! Not up the sides, just the floor!!! > > OMG .... your cheesecakes have floors? > >>Geez... >> >>WHAT A BUNCH O' BUMS!!! > > Nah, just one cranky boy. > > Caorl Caorl, Have you ever had a NY cheesecake? Andy |
Mmmmm... cheesecake!
"Goomba" wrote:
> > I've looked for Farmers Cheese before when a recipe called for it and > never found it. It was helpful the Kajiki mentioned buying it at Publix > because now I know I can hit up my own local Publix and try some myself. It's usually labeled "farmer" cheese rather "farmer's". Look for pot cheese instead, it's a bit more moist (about halfway between farmer and cottage), better for cheese cake, I think. At one time these cheeses cost much less than ricotta, but now they're the same price... may as well use ricotta. |
Mmmmm... cheesecake!
On Fri, 06 Mar 2009 10:10:11 -0600, Andy > wrote:
>Caorl, > >Have you ever had a NY cheesecake? > >Andy Not *from* New York, but I have made Lindy's several times. Awesome stuff! Carol -- Change "invalid" to JamesBond's agent number to reply. |
Mmmmm... cheesecake!
On Mar 6, 8:35*am, Goomba > wrote:
> Pete C. wrote: > > > Nor is it cheesecake since cheesecake dos *not* have a crust... > > I don't consider a crust disqualifies it as cheesecake, although I > personally dislike crusts on them. I do squabble with the use of > condensed milk though. Cream cheese, sour cream, eggs, sugar, perhaps a > little lemon juice and flavoring... those are all I want in my cheesecake! Dump the sour cream Lynn in Fargo |
Mmmmm... cheesecake!
Lynn from Fargo Ografmorffig wrote:
> On Mar 6, 8:35 am, Goomba > wrote: >> Pete C. wrote: >> >>> Nor is it cheesecake since cheesecake dos *not* have a crust... >> I don't consider a crust disqualifies it as cheesecake, although I >> personally dislike crusts on them. I do squabble with the use of >> condensed milk though. Cream cheese, sour cream, eggs, sugar, perhaps a >> little lemon juice and flavoring... those are all I want in my cheesecake! > > Dump the sour cream > Lynn in Fargo Never!! LOL My recipe has it mixed in. Others have a thin layer on top. It *belongs* in cheesecake, IMO. |
Mmmmm... cheesecake!
On Mar 6, 9:46*am, Damsel in dis Dress >
wrote: > Here, Pete. *This is the ultimate New York cheesecake. *I can't make > the crust properly to save my life, so I pat the dough into the pan. > > * * * * * * * * * * * * Exported from MasterCook * > > * * * * * * * * * * * *Lindy's Famous NY Cheesecake > > Recipe By * * :New York Times Cookbook > Serving Size *: 12 * *Preparation Time :0:00 > Categories * *: Cheesecakes ====================================== Carol, Isn't that Craig Claiborne's book? I just gave my copy to the novice cook I'm "teaching". Tomorrow is Beef Stroganov at his house. (Slightly bigger kitchen :-) Lynn in Fargo |
Mmmmm... cheesecake!
notbob wrote: > > On 2009-03-06, Pete C. > wrote: > > > it isn't. It's rather like that Chicago deep dish "pizza" that isn't. > > > > Pies have crusts, cakes do not. Cheesecake is baked in a spring form pan > > with *no* crust. > > Well, your food creds just plummeted off the bottom of the scale. Would you > care to try for our two remaining catagories, breathing and walking? > > nb No cheesecake for you! |
Mmmmm... cheesecake!
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. |
Mmmmm... cheesecake!
Damsel in dis Dress wrote: > > On Fri, 06 Mar 2009 10:10:11 -0600, Andy > wrote: > > >Caorl, > > > >Have you ever had a NY cheesecake? > > > >Andy > > Not *from* New York, but I have made Lindy's several times. Awesome > stuff! A friend of mine from the NY area thought NY cheesecake was the best... until he tried my cheesecake... then NY cheesecake moved to #2 ranking. |
Mmmmm... cheesecake!
Damsel in dis Dress wrote: > > On Fri, 06 Mar 2009 09:39:20 -0600, "Pete C." > > wrote: > > >Damsel in dis Dress wrote: > >> > >> On Fri, 06 Mar 2009 08:15:08 -0600, "Pete C." > > >> wrote: > >> > >> >Nor is it cheesecake since cheesecake dos *not* have a crust... > >> > >> It does in the US of A. > > > >It does in US of A trailer trash kitchens... > > How do I ask this nicely? DO YOU NEED A LAXATIVE????? No, the glass of nasty vitamin C water with breakfast takes care of that nicely... |
Mmmmm... cheesecake!
Damsel in dis Dress wrote: > > On Fri, 06 Mar 2009 08:15:08 -0600, "Pete C." > > wrote: > > >Nor is it cheesecake since cheesecake dos *not* have a crust... > > Here, Pete. This is the ultimate New York cheesecake. I can't make > the crust properly to save my life, so I pat the dough into the pan. I don't do crusts on my cheesecake. I also find the NY style cream cheese only recipes to be to gluey. > > > * Exported from MasterCook * > > Lindy's Famous NY Cheesecake > > Recipe By :New York Times Cookbook > Serving Size : 12 Preparation Time :0:00 > Categories : Cheesecakes > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 cup flour -- cubed > 1/4 cup sugar > 1 teaspoon grated lemon peel > 1/2 teaspoon vanilla > 1 egg yolk > 1/4 cup butter -- softened > Filling: > 5 8 oz. cream cheese -- softened > 1 3/4 cups sugar > 3 tablespoons flour > 1 1/2 teaspoons grated lemon peel > 1 1/2 teaspoons grated orange peel > 1/4 teaspoon vanilla > 5 eggs > 2 egg yolks > 1/4 cup heavy cream > frozen strawberries -- thawed > > In medium bowl, combine flour, sugar, lemon peel and vanilla. Make > well in center; add egg yolk and butter. Mix with fingertips until > dough cleans side of bowl. Form into a ball and wrap in waxed paper. > Refrigerate for one hour. > > Preheat oven to 400F. Grease the bottom and side of a 9" springform > pan. Remove the side from the pan. Roll one third of dough on bottom > of springform pan; trim edge of dough. Bake 8 - 10 mins, or until > golden. > > Meanwhile, divide dough into 3 parts. Roll each part into a 2 1/2" > strip, 10" long. Put together springform pan, with the baked crust on > the bottom. Fit dough strips to side of pan, joining ends to line > inside completely. Trim dough so it comes only 3/4 of the way up side > of pan. Refrigerate until ready to fill. > > Preheat oven to 500F. Make Filling: In a large bowl of electric mixer, > combine cheese, sugar, flour, lemon and orange peel, and vanilla. Beat > at high speed, just to blend. Beat in eggs and egg yolks, one at a > time. Add cream, beating just until well combined. Pour mixture into > springform pan. Bake 10 mins. Reduce temperature to 250F and bake 1 > hour longer. > > Let cheesecake cool in wire rack. Glaze top with strawberries. > Refrigerate 3 hours or overnight. To serve, loosen pastry from side of > pan with spatula. Remove side of springform pan. Cut cheesecake into > wedges. > > S(Shared by): > "Squeaks (RFC - August 3, 1996)" > > - - - - - - - - - - - - - - - - - > > -- > Change "invalid" to JamesBond's agent number to reply. |
Mmmmm... cheesecake!
On Fri, 06 Mar 2009 09:38:41 -0600, "Pete C." >
wrote: >Pies have crusts, cakes do not. Cheesecake is baked in a spring form pan >with *no* crust. Sweetheart, I have been eating cheesecakes for over 50 years and baking them for over 45. They almost invariably have a crust, even when baked in their spring form. It is quite unusual to find one without a crust, actually...it might not have one for Passover, but otherwise, the best of them have a crust. I prefer a good cookie-type crust - not one made from crumbs, but using a cookie dough base. Sorry you have been out of the cheesecake loop. All these guys aren't wrong..... http://www.kingarthurflour.com/shop/...Display?RID=88 http://www.foodnetwork.com/recipes/a...ipe/index.html http://www.joyofbaking.com/Cheesecake.html http://www.realbakingwithrose.com/20...e.html#c155124 Boron |
Mmmmm... cheesecake!
On Fri, 6 Mar 2009 08:22:52 -0800 (PST), Lynn from Fargo Ografmorffig
> wrote: >On Mar 6, 8:35*am, Goomba > wrote: > >> I don't consider a crust disqualifies it as cheesecake, although I >> personally dislike crusts on them. I do squabble with the use of >> condensed milk though. Cream cheese, sour cream, eggs, sugar, perhaps a >> little lemon juice and flavoring... those are all I want in my cheesecake! > >Dump the sour cream Are you MAD, woman???? Carol, who is allowing Lynn into her home in June -- Change "invalid" to JamesBond's agent number to reply. |
Mmmmm... cheesecake!
On Fri, 6 Mar 2009 08:33:26 -0800 (PST), Lynn from Fargo Ografmorffig
> wrote: >On Mar 6, 9:46*am, Damsel in dis Dress > >wrote: > >> Here, Pete. *This is the ultimate New York cheesecake. *I can't make >> the crust properly to save my life, so I pat the dough into the pan. >> >> * * * * * * * * * * * * Exported from MasterCook * >> >> * * * * * * * * * * * *Lindy's Famous NY Cheesecake >> >> Recipe By * * :New York Times Cookbook >> Serving Size *: 12 * *Preparation Time :0:00 >> Categories * *: Cheesecakes >====================================== >Carol, >Isn't that Craig Claiborne's book? I just gave my copy to the novice >cook I'm "teaching". Tomorrow is Beef Stroganov at his house. >(Slightly bigger kitchen :-) I think so. Squeaks posted this back before I ever heard of Usenet. NOW I know why you didn't want sour cream in/on the cheesecake. You were saving it for the stroganoff. Now I see how you are! LOL! Carol -- Change "invalid" to JamesBond's agent number to reply. |
Mmmmm... cheesecake!
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! -- Change "invalid" to JamesBond's agent number to reply. |
Mmmmm... cheesecake!
On Fri, 06 Mar 2009 10:41:24 -0600, "Pete C." >
wrote: >Damsel in dis Dress wrote: >> >> On Fri, 06 Mar 2009 09:39:20 -0600, "Pete C." > >> wrote: >> >> >Damsel in dis Dress wrote: >> >> >> >> On Fri, 06 Mar 2009 08:15:08 -0600, "Pete C." > >> >> wrote: >> >> >> >> >Nor is it cheesecake since cheesecake dos *not* have a crust... >> >> >> >> It does in the US of A. >> > >> >It does in US of A trailer trash kitchens... >> >> How do I ask this nicely? DO YOU NEED A LAXATIVE????? > >No, the glass of nasty vitamin C water with breakfast takes care of that >nicely... Very glad to hear that. I hate seeing someone suffer. Carol -- Change "invalid" to JamesBond's agent number to reply. |
Mmmmm... cheesecake!
On Fri, 06 Mar 2009 10:43:46 -0600, "Pete C." >
wrote: >Damsel in dis Dress wrote: >> >> On Fri, 06 Mar 2009 08:15:08 -0600, "Pete C." > >> wrote: >> >> >Nor is it cheesecake since cheesecake dos *not* have a crust... >> >> Here, Pete. This is the ultimate New York cheesecake. I can't make >> the crust properly to save my life, so I pat the dough into the pan. > >I don't do crusts on my cheesecake. I also find the NY style cream >cheese only recipes to be to gluey. I find it to be heavenly. :) I'll try yours and get back to ya. Carol -- Change "invalid" to JamesBond's agent number to reply. |
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