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!

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

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...

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!

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

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

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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

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.

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

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"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.

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.

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

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

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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

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

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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...

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!!!

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

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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.

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)"

- - - - - - - - - - - - - - - - -

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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

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

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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)"
>
> - - - - - - - - - - - - - - - - -
>
> --
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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

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On Fri, 06 Mar 2009 08:15:08 -0600, "Pete C." >
wrote:

>Nor is it cheesecake since cheesecake dos *not* have a crust...

Are we going to beat that dead horse again. You WANT crust...you
make NY Cheesecake. You don't want crust.....you make your own
abomination.

"Mr. Bill" wrote:
>
> On Fri, 06 Mar 2009 08:15:08 -0600, "Pete C." >
> wrote:
>
> >Nor is it cheesecake since cheesecake dos *not* have a crust...
>
> Are we going to beat that dead horse again. You WANT crust...you
> make NY Cheesecake. You don't want crust.....you make your own
> abomination.

NY cheesecake is the abomination.

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

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.

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

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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.

"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.

On Fri, 06 Mar 2009 10:19:50 -0500, Goomba >
wrote:

>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.

I'd never seen it before... but then I'd never looked for it either!
It was right next to the cream cheese in Publix.

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.

Kajikit wrote:

>
> 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!


Good for you! A little indulgence once in a while makes life worth living.

As long as you don't do it every morning, I'd say no big deal.

gloria p

Here's the one I use:

2 pkgs lady fingers
1/2 box xxxx sugar (2 cups)
3 pkgs 8 oz Philadelphia Cream Cheese
1 pkg Dream Whip
Blueberries or Cherries or Pineapple

Line sides and bottom of a spring form pan with the lady fingers.
Mix cheam cheese and sugar.
Whip Dream Whip as directed on the box and add it to the cream cheese and
sugar.
Set for a few hours or overnight in the fridge.
Add your favorite fruit before serving..

BTW, as you can see, it's a no-bake cheesecake and it's really excellent.




--
"Kajikit" > wrote in message
...
>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!

On 2009-03-07, > wrote:

> Whip Dream Whip as directed on the box.....

Hwhipped cream in a box??

nb

"notbob" > wrote in message
...
> On 2009-03-07, > wrote:
>
>> Whip Dream Whip as directed on the box.....
>
> Hwhipped cream in a box??
>
> nb

From the ingredient list, I'd not call it "cream" at all
sugar, dextrose, partially hydrogenated vegetable oil (coconut and palm
kernel oils), modified cornstarch, propylene glycol monostearate
(emulsifier), sodium caseinate (from milk), and less than 2% of cellulose
gel, cellulose gum, hydroxypropyl methylcellulose, natural and artificial
flavor, acetylate mono- and diglycerides (emulsifiers), sodium
silicoaluminate (anticaking agent), yellow 5, yellow 6.

Hard to believe that people actually eat that stuff.

On 2009-03-07, Ed Pawlowski > wrote:

> Hard to believe that people actually eat that stuff.

I'm still dumbfounded over grease-whip (Coolwhip).

nb

notbob wrote:
> On 2009-03-07, > wrote:
>
>> Whip Dream Whip as directed on the box.....
>
> Hwhipped cream in a box??
>
> nb


Nasty chemical fake whipped cream, predating Cool Whip,
nasty frozen chemical fake whipped cream.

gloria p

wrote:
> Here's the one I use:
>
> 2 pkgs lady fingers
> 1/2 box xxxx sugar (2 cups)
> 3 pkgs 8 oz Philadelphia Cream Cheese
> 1 pkg Dream Whip
> Blueberries or Cherries or Pineapple
>
> Line sides and bottom of a spring form pan with the lady fingers.
> Mix cheam cheese and sugar.
> Whip Dream Whip as directed on the box and add it to the cream cheese and
> sugar.
> Set for a few hours or overnight in the fridge.
> Add your favorite fruit before serving..
>
> BTW, as you can see, it's a no-bake cheesecake and it's really excellent.
>


It would be even better with real whipped cream.

gloria p

On Fri, 06 Mar 2009 08:19:47 -0500, 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.

Thanks for sharing a cute story. It sounds like you had fun. I
mentioned in another thread that we went to a Good-Will grand opening
a week ago. There was a 4 inch spring form pan we debated on and took
a pass. It was in perfect shape and only a buck but I didn't think
I'd use it. After reading your post I see I really screwed up. It
would have been perfect for experiments. And with just two of us a
big cheesecake is hard to eat.

Lou