Cheesecake

*Recipe* By : Becca
Serving Size : Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

(All ingredients should be room temperature)

5 8oz. pkgs cream cheese
1 3/4 cups sugar or Splenda
4 tbsp. potato flour, corn starch or flour
1 tbsp. vanilla
1 tbsp. lemon juice
2 tsp. lemon zest
1 16 oz. carton sour cream
1 stick butter
4 large eggs

Preheat oven to 325. Place a pan of water on the lowest rack in the
oven. Using a mixer, beat the cream cheese, then add the sugar, potato
flour, vanilla, lemon juice and lemon zest and beat until smooth. Add
sour cream and butter and mix well. On low speed, add the eggs, one at
a time, mixing until each egg is absorbed into the batter.

Pour the batter into a prepared pan and bake for 60 minutes, then turn
off the oven and leave the cheesecake in the oven for 2 hours. Chill at
least 4-5 hours before serving.


Note: this makes a really big cheesecake and the batter reaches the top
of the flat beater in my KitchenAid mixer. This will make a large
cheesecake or two small ones.

On Mon 09 Mar 2009 12:54:27p, Becca told us...

> Cheesecake
>
> *Recipe* By : Becca
> Serving Size : Preparation Time :0:00
> Categories : Cakes Desserts
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
>
> (All ingredients should be room temperature)
>
> 5 8oz. pkgs cream cheese
> 1 3/4 cups sugar or Splenda
> 4 tbsp. potato flour, corn starch or flour
> 1 tbsp. vanilla
> 1 tbsp. lemon juice
> 2 tsp. lemon zest
> 1 16 oz. carton sour cream
> 1 stick butter
> 4 large eggs
>
> Preheat oven to 325. Place a pan of water on the lowest rack in the
> oven. Using a mixer, beat the cream cheese, then add the sugar, potato
> flour, vanilla, lemon juice and lemon zest and beat until smooth. Add
> sour cream and butter and mix well. On low speed, add the eggs, one at
> a time, mixing until each egg is absorbed into the batter.
>
> Pour the batter into a prepared pan and bake for 60 minutes, then turn
> off the oven and leave the cheesecake in the oven for 2 hours. Chill at
> least 4-5 hours before serving.
>
>
> Note: this makes a really big cheesecake and the batter reaches the top
> of the flat beater in my KitchenAid mixer. This will make a large
> cheesecake or two small ones.

Thanks for posting this, Becca. Did you make a comment earlier that it was
solid enough to pick up and eat out of hand after being refrigerated
overnight? That's what I'm looking for.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

On Mon, 09 Mar 2009 14:54:27 -0500, Becca > wrote:

> Cheesecake
>
>*Recipe* By : Becca

Thank you, m'dear!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Mon 09 Mar 2009 03:37:10p, Pete C. told us...

>
> Wayne Boatwright wrote:
>>
>
> <snipped>
>
>> Thanks for posting this, Becca. Did you make a comment earlier that it
>> was solid enough to pick up and eat out of hand after being
>> refrigerated overnight? That's what I'm looking for.
>
> My recipe that was reposted in the earlier cheesecake thread is. I find
> it to be the optimum consistency, dense without being gluey.
>

I don't think I saw your recipe, Pete. What I'm always looking for is a
cheesecake that is very dense, not gluey, and on the dry side.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Becca wrote:

> Cheesecake
>
> *Recipe* By : Becca

So where's the crust?

;-)
--
Cheers
Chatty Cathy - ducking and running and waving to Pete

On Mon 09 Mar 2009 02:42:40p, ChattyCathy told us...

> Becca wrote:
>
>> Cheesecake
>>
>> *Recipe* By : Becca
>
> So where's the crust?
>
> ;-)

Not all cheesecakes have a crust, but one could easily be added, either
pastry or crumb.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Wayne Boatwright wrote:
>

<snipped>

> Thanks for posting this, Becca. Did you make a comment earlier that it was
> solid enough to pick up and eat out of hand after being refrigerated
> overnight? That's what I'm looking for.

My recipe that was reposted in the earlier cheesecake thread is. I find
it to be the optimum consistency, dense without being gluey.

On Mon, 09 Mar 2009 21:42:30 GMT, Wayne Boatwright
> wrote:

>I don't think I saw your recipe, Pete. What I'm always looking for is a
>cheesecake that is very dense, not gluey, and on the dry side.

* Exported from MasterCook *

Pete's Cheesecake

Recipe By :Pete C.
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces ricotta cheese
16 ounces cream cheese
4 eggs
1/2 lemon -- juice only
1 teaspoon vanilla
3 tablespoons cornstarch
3 tablespoons flour
1/2 cup melted butter -- (1 stick)
1 1/2 cups sugar
16 ounces sour cream

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 a 9-inch spring form pan
..
Turn off oven and leave cake in oven for 2 hours or longer .

S(Shared by):
"Pete C. (RFC - January 6, 2008)"

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

--
Change "invalid" to JamesBond's agent number to reply.

On Mon 09 Mar 2009 04:41:31p, Damsel in dis Dress told us...

> On Mon, 09 Mar 2009 21:42:30 GMT, Wayne Boatwright
> > wrote:
>
>>I don't think I saw your recipe, Pete. What I'm always looking for is a
>>cheesecake that is very dense, not gluey, and on the dry side.
>
> * Exported from MasterCook *
>
> Pete's Cheesecake
>
> Recipe By :Pete C.
> Serving Size : 0 Preparation Time :0:00
> Categories : Cheesecakes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 16 ounces ricotta cheese
> 16 ounces cream cheese
> 4 eggs
> 1/2 lemon -- juice only
> 1 teaspoon vanilla
> 3 tablespoons cornstarch
> 3 tablespoons flour
> 1/2 cup melted butter -- (1 stick)
> 1 1/2 cups sugar
> 16 ounces sour cream
>
> 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 a 9-inch spring form pan
> .
> Turn off oven and leave cake in oven for 2 hours or longer .
>
> S(Shared by):
> "Pete C. (RFC - January 6, 2008)"
>

Thank you, Carol! I love ricotta in cheesecake. This certainly looks like
it fits what I'm looking for. You're a doll!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

On Mon, 09 Mar 2009 23:52:31 GMT, Wayne Boatwright
> wrote:

>Thank you, Carol! I love ricotta in cheesecake. This certainly looks like
>it fits what I'm looking for. You're a doll!

Aw, shucks! Glad I could help.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Mon 09 Mar 2009 09:16:04p, Pete C. told us...

>
> Wayne Boatwright wrote:
>>
>> On Mon 09 Mar 2009 04:41:31p, Damsel in dis Dress told us...
>>
>> > On Mon, 09 Mar 2009 21:42:30 GMT, Wayne Boatwright
>> > > wrote:
>> >
>> >>I don't think I saw your recipe, Pete. What I'm always looking for
>> >>is a cheesecake that is very dense, not gluey, and on the dry side.
>> >
>> > * Exported from MasterCook *
>> >
>> > Pete's Cheesecake
>> >
>> > Recipe By :Pete C.
>> > Serving Size : 0 Preparation Time :0:00
>> > Categories : Cheesecakes
>> >
>> > Amount Measure Ingredient -- Preparation Method
>> > -------- ------------ --------------------------------
>> > 16 ounces ricotta cheese
>> > 16 ounces cream cheese
>> > 4 eggs
>> > 1/2 lemon -- juice only
>> > 1 teaspoon vanilla
>> > 3 tablespoons cornstarch
>> > 3 tablespoons flour
>> > 1/2 cup melted butter -- (1 stick)
>> > 1 1/2 cups sugar
>> > 16 ounces sour cream
>> >
>> > 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 a 9-inch spring form
>> > pan .
>> > Turn off oven and leave cake in oven for 2 hours or longer .
>> >
>> > S(Shared by):
>> > "Pete C. (RFC - January 6, 2008)"
>> >
>>
>> Thank you, Carol! I love ricotta in cheesecake. This certainly looks
>> like it fits what I'm looking for. You're a doll!
>>
>
> Let us know how you like it. BTW, while it is great once it cools, it
> gets even better if you age it a couple days in the refrigerator.
>

I will. And I agree that just about any cheesecake improves with a little
aging. I usually try to bake mine 2-3 days ahead of planned serving.

Thanks, Pete, for sharing the recipe here.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Wayne Boatwright wrote:
>
> On Mon 09 Mar 2009 04:41:31p, Damsel in dis Dress told us...
>
> > On Mon, 09 Mar 2009 21:42:30 GMT, Wayne Boatwright
> > > wrote:
> >
> >>I don't think I saw your recipe, Pete. What I'm always looking for is a
> >>cheesecake that is very dense, not gluey, and on the dry side.
> >
> > * Exported from MasterCook *
> >
> > Pete's Cheesecake
> >
> > Recipe By :Pete C.
> > Serving Size : 0 Preparation Time :0:00
> > Categories : Cheesecakes
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 16 ounces ricotta cheese
> > 16 ounces cream cheese
> > 4 eggs
> > 1/2 lemon -- juice only
> > 1 teaspoon vanilla
> > 3 tablespoons cornstarch
> > 3 tablespoons flour
> > 1/2 cup melted butter -- (1 stick)
> > 1 1/2 cups sugar
> > 16 ounces sour cream
> >
> > 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 a 9-inch spring form pan
> > .
> > Turn off oven and leave cake in oven for 2 hours or longer .
> >
> > S(Shared by):
> > "Pete C. (RFC - January 6, 2008)"
> >
>
> Thank you, Carol! I love ricotta in cheesecake. This certainly looks like
> it fits what I'm looking for. You're a doll!
>

Let us know how you like it. BTW, while it is great once it cools, it
gets even better if you age it a couple days in the refrigerator.

Wayne Boatwright wrote:
> On Mon 09 Mar 2009 12:54:27p, Becca told us...
>
>
>> Cheesecake
>>
>> *Recipe* By : Becca
>> Serving Size : Preparation Time :0:00
>> Categories : Cakes Desserts
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>>
>> (All ingredients should be room temperature)
>>
>> 5 8oz. pkgs cream cheese
>> 1 3/4 cups sugar or Splenda
>> 4 tbsp. potato flour, corn starch or flour
>> 1 tbsp. vanilla
>> 1 tbsp. lemon juice
>> 2 tsp. lemon zest
>> 1 16 oz. carton sour cream
>> 1 stick butter
>> 4 large eggs
>>
>> Preheat oven to 325. Place a pan of water on the lowest rack in the
>> oven. Using a mixer, beat the cream cheese, then add the sugar, potato
>> flour, vanilla, lemon juice and lemon zest and beat until smooth. Add
>> sour cream and butter and mix well. On low speed, add the eggs, one at
>> a time, mixing until each egg is absorbed into the batter.
>>
>> Pour the batter into a prepared pan and bake for 60 minutes, then turn
>> off the oven and leave the cheesecake in the oven for 2 hours. Chill at
>> least 4-5 hours before serving.
>>
>>
>> Note: this makes a really big cheesecake and the batter reaches the top
>> of the flat beater in my KitchenAid mixer. This will make a large
>> cheesecake or two small ones.
>>
>
> Thanks for posting this, Becca. Did you make a comment earlier that it was
> solid enough to pick up and eat out of hand after being refrigerated
> overnight? That's what I'm looking for.

Yes, this cheesecake is solid enough you can hold a piece and eat it. I
have been working on this recipe for a few years and I think I am happy
with this one.


Becca

On Wed 11 Mar 2009 02:32:32p, Becca told us...

> Wayne Boatwright wrote:
>> On Mon 09 Mar 2009 12:54:27p, Becca told us...
>>
>>
>>> Cheesecake
>>>
>>> *Recipe* By : Becca
>>> Serving Size : Preparation Time :0:00
>>> Categories : Cakes Desserts
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>> -------- ------------ --------------------------------
>>>
>>> (All ingredients should be room temperature)
>>>
>>> 5 8oz. pkgs cream cheese
>>> 1 3/4 cups sugar or Splenda
>>> 4 tbsp. potato flour, corn starch or flour
>>> 1 tbsp. vanilla
>>> 1 tbsp. lemon juice
>>> 2 tsp. lemon zest
>>> 1 16 oz. carton sour cream
>>> 1 stick butter
>>> 4 large eggs
>>>
>>> Preheat oven to 325. Place a pan of water on the lowest rack in the
>>> oven. Using a mixer, beat the cream cheese, then add the sugar,
>>> potato flour, vanilla, lemon juice and lemon zest and beat until
>>> smooth. Add sour cream and butter and mix well. On low speed, add
>>> the eggs, one at a time, mixing until each egg is absorbed into the
>>> batter.
>>>
>>> Pour the batter into a prepared pan and bake for 60 minutes, then turn
>>> off the oven and leave the cheesecake in the oven for 2 hours. Chill
>>> at least 4-5 hours before serving.
>>>
>>>
>>> Note: this makes a really big cheesecake and the batter reaches the
>>> top of the flat beater in my KitchenAid mixer. This will make a large
>>> cheesecake or two small ones.
>>>
>>
>> Thanks for posting this, Becca. Did you make a comment earlier that it
>> was solid enough to pick up and eat out of hand after being
>> refrigerated overnight? That's what I'm looking for.
>
> Yes, this cheesecake is solid enough you can hold a piece and eat it. I
> have been working on this recipe for a few years and I think I am happy
> with this one.
>
>
> Becca
>

Thanks, Becca. Your recipe, along with Pete's, are both must tries!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.