Cheesecake



Ingredients:

2 10" Pie Crusts, rolled as one

FILLING

regular size large size

1 LB. Cream cheese, softened 2 LB

12 TBS sugar 24 TBS
2 TBS flour 4 TBS

4 eggs 8 eggs
juice of 1 lemon (3 TBS) 6 TBS
3 cups Milk 6 cups
2 tsp. Vanilla 4 tsp. vanilla
1 large Jar of Fruit (optional)
Instructions:

Prepare the crust and roll it out to fit 12" x 9" x 2" pan. Place the
crust into the pan.

Beat the filling ingredients together with an electric mixer or a
blender. Mixture will be thin.

If using canned cherries or crushed pineapples, place them on the
crust before adding the cream cheese filling.

Pour mixture on top of crust and bake in a 350ø oven for 1 hour.

Remove from oven and wrap in dish towel and refrigerate till cool
about 3 hours.

On 9/6/2014 7:27 AM, Ed Pawlowski wrote:
>
> Cheesecake
>
>
>
> Ingredients:
>
> 2 10" Pie Crusts, rolled as one
>
> FILLING
>
> regular size large size
>
> 1 LB. Cream cheese, softened 2 LB
>
> 12 TBS sugar 24 TBS
> 2 TBS flour 4 TBS
>
> 4 eggs 8 eggs
> juice of 1 lemon (3 TBS) 6 TBS
> 3 cups Milk 6 cups
> 2 tsp. Vanilla 4 tsp. vanilla
> 1 large Jar of Fruit (optional)
> Instructions:
>
> Prepare the crust and roll it out to fit 12" x 9" x 2" pan. Place the
> crust into the pan.
>
> Beat the filling ingredients together with an electric mixer or a
> blender. Mixture will be thin.
>
> If using canned cherries or crushed pineapples, place them on the
> crust before adding the cream cheese filling.
>
> Pour mixture on top of crust and bake in a 350ø oven for 1 hour.
>
> Remove from oven and wrap in dish towel and refrigerate till cool
> about 3 hours.

My mother made a great cheesecake until she discovered some store-bought
cheesecakes that tasted as good as hers and did not cost as much as her
ingredients. For her crust, she used graham cracker crumbs mixed with
butter. The filling used half cream cheese and half cottage cheese; the
latter was forced through a coarse strainer before mixing.

By the way, our local groceries only carry 9-inch pie crusts, not
10-inch. My wife's pie plates for baking are also 9-inch.

--
David E. Ross

Visit "Cooking with David" at
<http://www.rossde.com/cooking/>

On 9/6/14, 10:27 AM, Ed Pawlowski wrote:
>
> Cheesecake
>....
> Prepare the crust and roll it out to fit 12" x 9" x 2" pan. Place the
> crust into the pan.


Ed, why would you want a rectangular cheesecake?

-- Larry

On 9/6/2014 10:16 PM, pltrgyst wrote:
> On 9/6/14, 10:27 AM, Ed Pawlowski wrote:
>>
>> Cheesecake
>> ....
>> Prepare the crust and roll it out to fit 12" x 9" x 2" pan. Place the
>> crust into the pan.
>
>
> Ed, why would you want a rectangular cheesecake?
>
> -- Larry
>

Beats me. The original recipe was written out by my wife's cousin and
maybe that is the only pan she had. Also, many of the bakeries in
Philadelphia made square cheesecakes. Maybe it is a regional thing.

On Sun, 07 Sep 2014 00:08:11 -0400, Ed Pawlowski > wrote:

> On 9/6/2014 10:16 PM, pltrgyst wrote:
> > On 9/6/14, 10:27 AM, Ed Pawlowski wrote:
> >>
> >> Cheesecake
> >> ....
> >> Prepare the crust and roll it out to fit 12" x 9" x 2" pan. Place the
> >> crust into the pan.
> >
> >
> > Ed, why would you want a rectangular cheesecake?
> >
> > -- Larry
> >
>
> Beats me. The original recipe was written out by my wife's cousin and
> maybe that is the only pan she had. Also, many of the bakeries in
> Philadelphia made square cheesecakes. Maybe it is a regional thing.

I've never made a square or rectangular cheesecake, but I've
considered it seriously: cheesecake bars.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Ed Pawlowski" > wrote in message
...
> On 9/6/2014 10:16 PM, pltrgyst wrote:
>> On 9/6/14, 10:27 AM, Ed Pawlowski wrote:
>>>
>>> Cheesecake
>>> ....
>>> Prepare the crust and roll it out to fit 12" x 9" x 2" pan. Place the
>>> crust into the pan.
>>
>>
>> Ed, why would you want a rectangular cheesecake?
>>
>> -- Larry
>>
>
> Beats me. The original recipe was written out by my wife's cousin and
> maybe that is the only pan she had. Also, many of the bakeries in
> Philadelphia made square cheesecakes. Maybe it is a regional thing.

My MIL is in PA and she made rectangular ones.

On 9/7/14, 3:45 AM, Julie Bove wrote:
>
> "Ed Pawlowski" > wrote in message
> ...
>> On 9/6/2014 10:16 PM, pltrgyst wrote:
>>>
>>> Ed, why would you want a rectangular cheesecake?
>>
>> Beats me. The original recipe was written out by my wife's cousin and
>> maybe that is the only pan she had. Also, many of the bakeries in
>> Philadelphia made square cheesecakes. Maybe it is a regional thing.
>
> My MIL is in PA and she made rectangular ones.

OK, tnx. I grew up in central NJ, and have spent a lot of time in
Philly, and I've never seen one.

I'll be on a mission during my next visit... 8

-- Larry

On Sun, 7 Sep 2014 00:45:52 -0700, "Julie Bove"
> wrote:

>
> "Ed Pawlowski" > wrote in message
> ...
> > On 9/6/2014 10:16 PM, pltrgyst wrote:
> >> On 9/6/14, 10:27 AM, Ed Pawlowski wrote:
> >>>
> >>> Cheesecake
> >>> ....
> >>> Prepare the crust and roll it out to fit 12" x 9" x 2" pan. Place the
> >>> crust into the pan.
> >>
> >>
> >> Ed, why would you want a rectangular cheesecake?
> >>
> >> -- Larry
> >>
> >
> > Beats me. The original recipe was written out by my wife's cousin and
> > maybe that is the only pan she had. Also, many of the bakeries in
> > Philadelphia made square cheesecakes. Maybe it is a regional thing.
>
> My MIL is in PA and she made rectangular ones.

It's square pizza that leave me shaking my head.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 07 Sep 2014 07:23:37 -0300, wrote:

> On Sun, 07 Sep 2014 00:08:11 -0400, Ed Pawlowski > wrote:
>
> >On 9/6/2014 10:16 PM, pltrgyst wrote:
> >> On 9/6/14, 10:27 AM, Ed Pawlowski wrote:
> >>>
> >>> Cheesecake
> >>> ....
> >>> Prepare the crust and roll it out to fit 12" x 9" x 2" pan. Place the
> >>> crust into the pan.
> >>
> >>
> >> Ed, why would you want a rectangular cheesecake?
> >>
> >> -- Larry
> >>
> >
> >Beats me. The original recipe was written out by my wife's cousin and
> >maybe that is the only pan she had. Also, many of the bakeries in
> >Philadelphia made square cheesecakes. Maybe it is a regional thing.
>
> If I am making a cheesecake to take somewhere I will often use a
> rectangular pan, easier to cut and serve neatly to more people.

Agree. I don't do it, but I've certainly considered it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Ed Pawlowski wrote:
>pltrgyst wrote:
>> Ed Pawlowski wrote:
>>>
>>> Cheesecake
>>> ....
>>> Prepare the crust and roll it out to fit 12" x 9" x 2" pan. Place the
>>> crust into the pan.
>>
>> Ed, why would you want a rectangular cheesecake?
>
>Beats me. The original recipe was written out by my wife's cousin and
>maybe that is the only pan she had. Also, many of the bakeries in
>Philadelphia made square cheesecakes. Maybe it is a regional thing.

Cheesecake can be of any configuration... many NYC bakerys make large
rectangular sheet cheesecakes and sell hunks by the pound... I've made
individual servings in jumbo muffin tins because I've seen them sold
for some ridiculous price at a bakery.

On 9/7/2014 9:29 AM, sf wrote:

>
> It's square pizza that leave me shaking my head.
>
>

Sicilian style. Plenty of them around on the east coast. My MIl used to
make them at least a couple of Fridays a month. I had them in Italy
too. It is a thicker crust, allowed to rise to about a half inch.

On 9/7/2014 9:29 AM, sf wrote:

>>>> Ed, why would you want a rectangular cheesecake?
>>>>

>
> It's square pizza that leave me shaking my head.
>
>

Google will give you over a million hits.
http://en.wikipedia.org/wiki/Sicilian_pizza
In the United States, a Sicilian pizza is typically a square pie[8] with
dough over an inch thick. It is derived from the Sfinciuni and was
introduced in the United States by the first Italian (Sicilian)
immigrants. Sicilian-style pizza is popular in Italian-American
enclaves[4] throughout Boston, Detroit, Portland, Connecticut, New York
and New Jersey, and also in Utica, New York, and Buffalo, New York,
cities whose sizable Italian-American population is predominantly Sicilia

On Sun, 07 Sep 2014 09:46:56 -0400, Ed Pawlowski > wrote:

> On 9/7/2014 9:29 AM, sf wrote:
>
> >>>> Ed, why would you want a rectangular cheesecake?
> >>>>
>
> >
> > It's square pizza that leave me shaking my head.
> >
> >
>
> Google will give you over a million hits.
> http://en.wikipedia.org/wiki/Sicilian_pizza
> In the United States, a Sicilian pizza is typically a square pie[8] with
> dough over an inch thick. It is derived from the Sfinciuni and was
> introduced in the United States by the first Italian (Sicilian)
> immigrants. Sicilian-style pizza is popular in Italian-American
> enclaves[4] throughout Boston, Detroit, Portland, Connecticut, New York
> and New Jersey, and also in Utica, New York, and Buffalo, New York,
> cities whose sizable Italian-American population is predominantly Sicilia

Why do I need to google square pizza? I think it's weird. End of
story.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/7/2014 7:58 AM, sf wrote:
> On Sun, 07 Sep 2014 09:46:56 -0400, Ed Pawlowski > wrote:
>
>> On 9/7/2014 9:29 AM, sf wrote:
>>
>>>>>> Ed, why would you want a rectangular cheesecake?
>>>>>>
>>
>>>
>>> It's square pizza that leave me shaking my head.
>>>
>>>
>>
>> Google will give you over a million hits.
>> http://en.wikipedia.org/wiki/Sicilian_pizza
>> In the United States, a Sicilian pizza is typically a square pie[8] with
>> dough over an inch thick. It is derived from the Sfinciuni and was
>> introduced in the United States by the first Italian (Sicilian)
>> immigrants. Sicilian-style pizza is popular in Italian-American
>> enclaves[4] throughout Boston, Detroit, Portland, Connecticut, New York
>> and New Jersey, and also in Utica, New York, and Buffalo, New York,
>> cities whose sizable Italian-American population is predominantly Sicilia
>
> Why do I need to google square pizza? I think it's weird. End of
> story.
>
>
It seems to have escaped from Ohio - nuff said...

On Saturday, September 6, 2014 4:27:21 AM UTC-10, Ed Pawlowski wrote:
> Cheesecake
>
>
>
>
>
>
>
> Ingredients:
>
>
>
> 2 10" Pie Crusts, rolled as one
>
>
>
> FILLING
>
>
>
> regular size large size
>
>
>
> 1 LB. Cream cheese, softened 2 LB
>
>
>
> 12 TBS sugar 24 TBS
>
> 2 TBS flour 4 TBS
>
>
>
> 4 eggs 8 eggs
>
> juice of 1 lemon (3 TBS) 6 TBS
>
> 3 cups Milk 6 cups
>
> 2 tsp. Vanilla 4 tsp. vanilla
>
> 1 large Jar of Fruit (optional)
>
> Instructions:
>
>
>
> Prepare the crust and roll it out to fit 12" x 9" x 2" pan. Place the
>
> crust into the pan.
>
>
>
> Beat the filling ingredients together with an electric mixer or a
>
> blender. Mixture will be thin.
>
>
>
> If using canned cherries or crushed pineapples, place them on the
>
> crust before adding the cream cheese filling.
>
>
>
> Pour mixture on top of crust and bake in a 350� oven for 1 hour.
>
>
>
> Remove from oven and wrap in dish towel and refrigerate till cool
>
> about 3 hours.

Interesting recipe. It's more like a cheese custard than a standard cheesecake. Pouring the mix on the fruit before baking is another surprising thing.. My guess is that you use the big recipe for the big pan. The small recipe sounds like it would be suitable for a big pie.

On Sun, 7 Sep 2014 11:53:38 -0700 (PDT), dsi1 >
wrote:

>On Saturday, September 6, 2014 4:27:21 AM UTC-10, Ed Pawlowski wrote:
>> Cheesecake


>
>Interesting recipe. It's more like a cheese custard than a standard cheesecake. Pouring the mix on the fruit before baking is another surprising thing. My guess is that you use the big recipe for the big pan. The small recipe sounds like it would be suitable for a big pie.

Could be a regional thing as I mentioned. Bakeries in Philly could
have three choices. Plain, cherry, pineapple. The fruit would be on
the bottom below the cheese. Most were in a rectangular pan about 9 x
12 and they would sell a half or whole one.

Not sure of the origin of the recipe other than my wife's cousin, but
it was in Philadelphia.

FWIW, my kids and grandkids always ask for it on holidays.

On 9/7/2014 9:15 AM, Ed Pawlowski wrote:
> On Sun, 7 Sep 2014 11:53:38 -0700 (PDT), dsi1 >
> wrote:
>
>> On Saturday, September 6, 2014 4:27:21 AM UTC-10, Ed Pawlowski wrote:
>>> Cheesecake
>
>
>>
>> Interesting recipe. It's more like a cheese custard than a standard cheesecake. Pouring the mix on the fruit before baking is another surprising thing. My guess is that you use the big recipe for the big pan. The small recipe sounds like it would be suitable for a big pie.
>
> Could be a regional thing as I mentioned. Bakeries in Philly could
> have three choices. Plain, cherry, pineapple. The fruit would be on
> the bottom below the cheese. Most were in a rectangular pan about 9 x
> 12 and they would sell a half or whole one.
>
> Not sure of the origin of the recipe other than my wife's cousin, but
> it was in Philadelphia.
>
> FWIW, my kids and grandkids always ask for it on holidays.
>

I will try making this. Thanks.