Hello group, I would like to do a good cheese cake (I've never done it). On
Google there are millions of recipes, but I don't know which is the better.
They say that English CK is different from the American one, is it true?
BTW I would like a traditional, tried, and very good recipe (English or
American or both version). Can you help me? Is it difficult to make?
TIA
Pandora

There are different styles of cheesecake. New York Cheesecake uses
cream cheese, and it's thick, rich, and very smooth. Italian sylte uses
ricotta and is much lighter. What's your goal?

I have a great recipe for lemon cheesecake bars that I like to make
instead of a springform-pan-round cheesecake. Maybe cuz I don't own a
springform pan and i can make it in a 9X13.

"Jude" > ha scritto nel messaggio
oups.com...
> There are different styles of cheesecake. New York Cheesecake uses
> cream cheese, and it's thick, rich, and very smooth. Italian sylte uses
> ricotta and is much lighter. What's your goal?

I knew that cheesecakes was made only with cream cheese! If I put ricotta,
IMHO, it seemed to me A ricotta cake!
So I would like to try the NY cheesecake. I have in the fridge two packages
of Philadelpia cheese (a sort of creamy cheese), do you think they could go?
>
> I have a great recipe for lemon cheesecake bars that I like to make
> instead of a springform-pan-round cheesecake. Maybe cuz I don't own a
> springform pan and i can make it in a 9X13.

9X13 is too small!! It finish soon
Do I ask too much if I ask you both the recipes?
Thank you very much
Pandora
>

One time on Usenet, "Pandora" > said:
> "Jude" > ha scritto nel messaggio
> oups.com...

> > There are different styles of cheesecake. New York Cheesecake uses
> > cream cheese, and it's thick, rich, and very smooth. Italian sylte uses
> > ricotta and is much lighter. What's your goal?
>
> I knew that cheesecakes was made only with cream cheese! If I put ricotta,
> IMHO, it seemed to me A ricotta cake!
> So I would like to try the NY cheesecake. I have in the fridge two packages
> of Philadelpia cheese (a sort of creamy cheese), do you think they could go?

Here's a recipe that I use (and post) a lot -- it calls for cream
cheese, not ricotta (although that does sound good):

Very Best Cheesecake

CRUST

1½ C. Graham Cracker crumbs (about 18 crackers)
¼ C. sugar
5 T. melted butter or margarine

FILLING

2 (8 oz.) packages cream cheese, room temperature
2 eggs
½ C. sugar
1 tsp. vanilla

TOPPING

1 C. sour cream
¼ C. sugar
1 tsp. vanilla

Preheat oven to 375° F. Mix crust ingredients well with fork; using
a cold metal spoon, pat firmly into bottom and 1/3 of the way up the
sides of an 8" springform pan. Set aside.

Beat filling ingredients with rotary beater or electric mixer until
satiny and pour into crust. Bake for 20 minutes, remove from oven and
let cool for 15 minutes. Meanwhile, raise oven to 475° F. Blend
topping ingredients and spread gently over cheese filling. Return cake
to oven and bake 10 minutes longer. Cool in pan to room temperature,
then cover tightly with foil and chill 10-12 hours before serving.


Variations:

Big Cheesecake: add one 8 oz. brick of cream cheese, one egg, and ¼ C.
sugar to filling; increase first baking time to 25-30 minutes.

Fruity Cheesecake: top cooled cheesecake with canned pie filling or
sliced fresh fruit.

Chocolate Chip Cheesecake: add one bag of mini chocolate chips to
filling before baking.

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

"S'mee [AKA Jani]" > ha scritto nel messaggio
...
...

Thank you S'mee I will try also this recipe. Shall I put whole eggs?
And if I haven't vanilla powder , what can I use?
Cheers
Pandora
---------------------------------------------------------


> Very Best Cheesecake
>
> CRUST
>
> 1½ C. Graham Cracker crumbs (about 18 crackers)
> ¼ C. sugar
> 5 T. melted butter or margarine
>
> FILLING
>
> 2 (8 oz.) packages cream cheese, room temperature
> 2 eggs
> ½ C. sugar
> 1 tsp. vanilla
>
> TOPPING
>
> 1 C. sour cream
> ¼ C. sugar
> 1 tsp. vanilla
>
> Preheat oven to 375° F. Mix crust ingredients well with fork; using
> a cold metal spoon, pat firmly into bottom and 1/3 of the way up the
> sides of an 8" springform pan. Set aside.
>
> Beat filling ingredients with rotary beater or electric mixer until
> satiny and pour into crust. Bake for 20 minutes, remove from oven and
> let cool for 15 minutes. Meanwhile, raise oven to 475° F. Blend
> topping ingredients and spread gently over cheese filling. Return cake
> to oven and bake 10 minutes longer. Cool in pan to room temperature,
> then cover tightly with foil and chill 10-12 hours before serving.
>
>
> Variations:
>
> Big Cheesecake: add one 8 oz. brick of cream cheese, one egg, and ¼ C.
> sugar to filling; increase first baking time to 25-30 minutes.
>
> Fruity Cheesecake: top cooled cheesecake with canned pie filling or
> sliced fresh fruit.
>
> Chocolate Chip Cheesecake: add one bag of mini chocolate chips to
> filling before baking.
>
> --
> Jani in WA (S'mee)
> ~ mom, VidGamer, novice cook, dieter ~

One time on Usenet, "Pandora" > said:
> "S'mee [AKA Jani]" > ha scritto nel messaggio
> ...
> ...

> Thank you S'mee I will try also this recipe. Shall I put whole eggs?

Yes.

> And if I haven't vanilla powder , what can I use?

Sorry, that's supposed to be vanilla extract (the liquid stuff).
Does that help? I hope you get a chance to try this, it really
is quite good....

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

S'mee [AKA Jani] wrote on 05 Sep 2005 in rec.food.cooking

> Here's a recipe that I use (and post) a lot -- it calls for cream
> cheese, not ricotta (although that does sound good):
>
> Very Best Cheesecake
>
> CRUST
>
> 1½ C. Graham Cracker crumbs (about 18 crackers)
> ¼ C. sugar
> 5 T. melted butter or margarine
>
>

I like to add stuff to the crust...things like cinnamon, nutmeg or almond
extract depending on the actual recipe of cheese cake you make. Cinnamon
really improves the crust in general...got that from the Cake and pie bible
by Irma what'shernamestartswithaB. Almond extract works well with chocolate
cheesecakes. Nutmeg punches up the flavour in apple cheesecakes.
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

One time on Usenet, Mr Libido Incognito > said:
> S'mee [AKA Jani] wrote on 05 Sep 2005 in rec.food.cooking
>
> > Here's a recipe that I use (and post) a lot -- it calls for cream
> > cheese, not ricotta (although that does sound good):
> >
> > Very Best Cheesecake
> >
> > CRUST
> >
> > 1½ C. Graham Cracker crumbs (about 18 crackers)
> > ¼ C. sugar
> > 5 T. melted butter or margarine

> I like to add stuff to the crust...things like cinnamon, nutmeg or almond
> extract depending on the actual recipe of cheese cake you make. Cinnamon
> really improves the crust in general...got that from the Cake and pie bible
> by Irma what'shernamestartswithaB. Almond extract works well with chocolate
> cheesecakes. Nutmeg punches up the flavour in apple cheesecakes.

Ooooh, what a great idea! I'll add a note to my original recipe; thanks
Alan...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

Pandora wrote on 04 Sep 2005 in rec.food.cooking

> Hello group, I would like to do a good cheese cake (I've never done
> it). On Google there are millions of recipes, but I don't know which
> is the better. They say that English CK is different from the
> American one, is it true? BTW I would like a traditional, tried, and
> very good recipe (English or American or both version). Can you
> help me? Is it difficult to make? TIA
> Pandora
>
>
>
Many of the cheesecakes out there are the no-bake chill types.

http://cheesecake-recipes.kraftfoods.com/ has a whole lot of cheesecake
recipes

For many cheescake ideas and discussion google the topic in the Google
groups section.


Next you'll be asking about Graham Cracker crumbs....
You can replace that with nut crumbs or cookie crumbs or a combo of both.

After that you'll want to know about topping sauces...I like to use
canned cherry pie filling. Or thickened (with corn starch) a can of
pineapple chunks in syrup.

Here's one I like from the above site.

Triple Citrus Cheesecake

Recipe Rating:
Prep Time: 30 min
Total Time: 5 hr 40 min
Makes: 16 servings




1 cup HONEY MAID Graham Cracker Crumbs
1/3 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. grated lemon peel
1 tsp. grated lime peel
1 tsp. grated orange peel

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to
300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown
sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
BEAT cream cheese, granulated sugar, flour and vanilla with electric
mixer on medium speed until well blended. Add eggs, 1 at a time, mixing
on low speed after each addition just until blended. Stir in remaining
ingredients; pour over crust.
BAKE 1 hour and 5 minutes or until center is almost set. Run knife or
metal spatula around rim of pan to loosen cake; cool before removing rim
of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in
refrigerator.


KRAFT KITCHENS TIPS

Size It Up
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on
portions.

How To Avoid Cracked Cheesecakes
After adding the eggs, be careful not to overbeat the batter since this
can cause the baked cheesecake to crack.


NUTRITION INFORMATION
Nutrition (per serving)
Calories 340 Total fat 24g Saturated fat 15g Cholesterol 120mg Sodium
310mg Carbohydrate 25g Dietary fiber 1g Sugars 19g Protein 6g Vitamin A
15%DV Vitamin C 2%DV Calcium 6%DV Iron 4%DV
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > ha scritto nel messaggio
...
> Pandora wrote on 04 Sep 2005 in rec.food.cooking
>
>> Hello group, I would like to do a good cheese cake (I've never done
>> it). On Google there are millions of recipes, but I don't know which
>> is the better. They say that English CK is different from the
>> American one, is it true? BTW I would like a traditional, tried, and
>> very good recipe (English or American or both version). Can you
>> help me? Is it difficult to make? TIA
>> Pandora
>>
>>
>>
> Many of the cheesecakes out there are the no-bake chill types.
>
> http://cheesecake-recipes.kraftfoods.com/ has a whole lot of cheesecake
> recipes

Uhhhh! How many recipes!!!! Also with strawberrys!!!!
>
> For many cheescake ideas and discussion google the topic in the Google
> groups section.
>
>
> Next you'll be asking about Graham Cracker crumbs....

yes, I was likely to ask you...

> You can replace that with nut crumbs or cookie crumbs or a combo of both.

Can I replace it also with slices of crispbread?

> After that you'll want to know about topping sauces...I like to use
> canned cherry pie filling. Or thickened (with corn starch) a can of
> pineapple chunks in syrup.

Oh, thank you. But I would like to do first the classic one (without any
fruit over).
>
> Here's one I like from the above site.

I will try it, thank you Mr. Libido! You are very kind!
Pandora
-------------------------------------------------------------
>
> Triple Citrus Cheesecake
>
> Recipe Rating:
> Prep Time: 30 min
> Total Time: 5 hr 40 min
> Makes: 16 servings
>
>
>
>
> 1 cup HONEY MAID Graham Cracker Crumbs
> 1/3 cup firmly packed brown sugar
> 1/4 cup (1/2 stick) butter or margarine, melted
> 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
> 1 cup granulated sugar
> 2 Tbsp. flour
> 1 tsp. vanilla
> 4 eggs
> 1 Tbsp. fresh lemon juice
> 1 Tbsp. fresh lime juice
> 1 Tbsp. fresh orange juice
> 1 tsp. grated lemon peel
> 1 tsp. grated lime peel
> 1 tsp. grated orange peel
>
> PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to
> 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown
> sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
> BEAT cream cheese, granulated sugar, flour and vanilla with electric
> mixer on medium speed until well blended. Add eggs, 1 at a time, mixing
> on low speed after each addition just until blended. Stir in remaining
> ingredients; pour over crust.
> BAKE 1 hour and 5 minutes or until center is almost set. Run knife or
> metal spatula around rim of pan to loosen cake; cool before removing rim
> of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in
> refrigerator.
>
>
> KRAFT KITCHENS TIPS
>
> Size It Up
> Sweets can add enjoyment to a balanced diet, but remember to keep tabs on
> portions.
>
> How To Avoid Cracked Cheesecakes
> After adding the eggs, be careful not to overbeat the batter since this
> can cause the baked cheesecake to crack.
>
>
> NUTRITION INFORMATION
> Nutrition (per serving)
> Calories 340 Total fat 24g Saturated fat 15g Cholesterol 120mg Sodium
> 310mg Carbohydrate 25g Dietary fiber 1g Sugars 19g Protein 6g Vitamin A
> 15%DV Vitamin C 2%DV Calcium 6%DV Iron 4%DV
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.

Pandora wrote on 04 Sep 2005 in rec.food.cooking

> Can I replace it also with slices of crispbread?
>

I have No Clue/idea what that is, but a baked shortbread crust or
shortbread cookie crumbs work well.

If you actually mean a type of bread that is made crispy...I'd suggest
no...as a sweeten crust works best.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > ha scritto nel messaggio
...
> Pandora wrote on 04 Sep 2005 in rec.food.cooking
>
>> Can I replace it also with slices of crispbread?
>>
>
> I have No Clue/idea what that is, but a baked shortbread crust or
> shortbread cookie crumbs work well.

We call them "Fette biscottate". How do you call these?
http://tinypic.com/dd12te.jpg
We use them for breakfast with butter and jam.
>
> If you actually mean a type of bread that is made crispy...I'd suggest
> no...as a sweeten crust works best.

We have also sweet "fette biscottate"...
Cheers and thank you
Pandora


> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.

Pandora wrote:
> "Mr Libido Incognito" > ha scritto nel messaggio
> ...
>
>>Pandora wrote on 04 Sep 2005 in rec.food.cooking
>>
>>
>>>Can I replace it also with slices of crispbread?
>>>
>>
>>I have No Clue/idea what that is, but a baked shortbread crust or
>>shortbread cookie crumbs work well.
>
>
> We call them "Fette biscottate". How do you call these?
> http://tinypic.com/dd12te.jpg
> We use them for breakfast with butter and jam.
>
>>If you actually mean a type of bread that is made crispy...I'd suggest
>>no...as a sweeten crust works best.
>
>
> We have also sweet "fette biscottate"...
> Cheers and thank you
> Pandora
>

I am sending you a recipe that I found for home made graham crackers -
not because they are essential to making cheesecake, just to give you a
better idea of what you might use in place of them


Homemade Graham Crackers Recipe
Ingredients
1/2 cup all-purpose flour
1-1/4 cups whole-wheat flour
1/2 cup light rye flour (rye flour can be found in health food stores)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) cold butter, cut into pea-size bits
2 tablespoons honey
2 tablespoon molasses
1/4 cup cold water
1 teaspoon vanilla extract


Instructions
In a food processor or the bowl of an electric mixer, mix together the
flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the
cold butter and mix or process until the mixture resembles coarse meal.
Add the honey, molasses, water, and vanilla. Mix until the dough comes
together in a ball.

Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch
thick. Chill for 1 hour, until firm. Set a rack in the middle of the
oven and preheat to 350 degrees F. Lightly flour the dough and roll
1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch
squares. Arrange the crackers on nonstick or parchment lined cookie
sheets. With a fork, prick several holes in each cracker. Bake for 15
minutes, until lightly browned at the edges. Remove from the oven and
let cool in the pan.

Yield: 48 crackers

Roberta (in VA)

"Pandora" > wrote in message
...
> Hello group, I would like to do a good cheese cake (I've never done it).
> On Google there are millions of recipes, but I don't know which is the
> better.
> They say that English CK is different from the American one, is it true?
> BTW I would like a traditional, tried, and very good recipe (English or
> American or both version). Can you help me? Is it difficult to make?
> TIA
> Pandora
>
Hi Pandora; I can't speak for the difference between English and American
CK as I've never looked in to it.

This recipe is very easy, low calorie and I've been making it for years.

-= Exported from BigOven =-

Helen's Light Cheesecake

Recipe By: Helen Peagram
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
~~ -CRUST- ~~
1 c Graham crumbs
1/2 ts Cinnamon
2 tb Margarine ; melted
1/3 c Brown sugar
~~ -FILLING- ~~
1 1/4 lb Cottage cheese ; well drained
1/2 c Sugar
2 Eggs
1 t Vanilla
2 tb Cointreau
~~ -TOPPING- ~~
1 c Yogurt
2 tb Sugar
1/4 ts Vanilla

-= Instructions =-
Preheat oven to 325

CRUST: Mix crumbs, margarine, cinnamon and sugar. Press into bottom of a
10 in springform pan.

Spray bottom and sides of pan evenly with nonstick cooking spray.
Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan
bottom, then use a soup spoon to press and smooth crumbs into edges of pan.
Bake until fragrant and browned about the edges, about 15 minutes. Cool on
wire rack while making filling.



FILLING: In processor, blend cheese til smooth. Add sugar OR equivalent
artificial sweetener and blend til smooth. Add eggs then vanilla and
liqueur. Pour over crust. Bake for 30 minutes. Cake will appear slightly
puffed. Do not allow to brown. Remove and let rest for 5 minutes. Make
topping by blending all ingredients. Artificial sweetener can again replace
the sugar if desired. Spoon over cake. Bake 5 minutes longer. Cool to room
temperature and chill over night. Serve with any fruit topping desired.


Per Serving (excluding unknown items): 325 Calories; 2g Fat (5.9% calories
from fat); 2g Protein; 72g Carbohydrate; trace Dietary Fiber; 51mg
Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 4 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

"MoM" > ha scritto nel messaggio
news:1125848636.7609d0a1991eef2e3e775d24310ce680@t eranews...
>
> "Pandora" > wrote in message
> ...
>> Hello group, I would like to do a good cheese cake (I've never done it).
>> On Google there are millions of recipes, but I don't know which is the
>> better.
>> They say that English CK is different from the American one, is it true?
>> BTW I would like a traditional, tried, and very good recipe (English or
>> American or both version). Can you help me? Is it difficult to make?
>> TIA
>> Pandora
>>
> Hi Pandora; I can't speak for the difference between English and American
> CK as I've never looked in to it.
>
> This recipe is very easy, low calorie and I've been making it for years.

Thank you, dear. I have saved also this recipe. I think I will eat
cheesecakes for 2 weeks, because I want to try all the recipe You've given
me.
Cheers
Pandora
>
> -= Exported from BigOven =-
>
> Helen's Light Cheesecake
>
> Recipe By: Helen Peagram
> Serving Size: 8
> Cuisine:
> Main Ingredient:
> Categories: Family
>
> -= Ingredients =-
> ~~ -CRUST- ~~
> 1 c Graham crumbs
> 1/2 ts Cinnamon
> 2 tb Margarine ; melted
> 1/3 c Brown sugar
> ~~ -FILLING- ~~
> 1 1/4 lb Cottage cheese ; well drained
> 1/2 c Sugar
> 2 Eggs
> 1 t Vanilla
> 2 tb Cointreau
> ~~ -TOPPING- ~~
> 1 c Yogurt
> 2 tb Sugar
> 1/4 ts Vanilla
>
> -= Instructions =-
> Preheat oven to 325
>
> CRUST: Mix crumbs, margarine, cinnamon and sugar. Press into bottom of a
> 10 in springform pan.
>
> Spray bottom and sides of pan evenly with nonstick cooking spray.
> Using flat-bottomed ramekin or drinking glass, press crumbs evenly into
> pan bottom, then use a soup spoon to press and smooth crumbs into edges of
> pan. Bake until fragrant and browned about the edges, about 15 minutes.
> Cool on wire rack while making filling.
>
>
>
> FILLING: In processor, blend cheese til smooth. Add sugar OR equivalent
> artificial sweetener and blend til smooth. Add eggs then vanilla and
> liqueur. Pour over crust. Bake for 30 minutes. Cake will appear slightly
> puffed. Do not allow to brown. Remove and let rest for 5 minutes. Make
> topping by blending all ingredients. Artificial sweetener can again
> replace the sugar if desired. Spoon over cake. Bake 5 minutes longer.
> Cool to room temperature and chill over night. Serve with any fruit
> topping desired.
>
>
> Per Serving (excluding unknown items): 325 Calories; 2g Fat (5.9% calories
> from fat); 2g Protein; 72g Carbohydrate; trace Dietary Fiber; 51mg
> Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
> Non-Fat Milk; 1/2 Fat; 4 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0
> 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>

"Pandora" > wrote in message
...
>
> "MoM" > ha scritto nel messaggio
> news:1125848636.7609d0a1991eef2e3e775d24310ce680@t eranews...
>>
>> "Pandora" > wrote in message
>> ...
>>> Hello group, I would like to do a good cheese cake (I've never done it).
>>> On Google there are millions of recipes, but I don't know which is the
>>> better.
>>> They say that English CK is different from the American one, is it true?
>>> BTW I would like a traditional, tried, and very good recipe (English or
>>> American or both version). Can you help me? Is it difficult to make?
>>> TIA
>>> Pandora
>>>
>> Hi Pandora; I can't speak for the difference between English and
>> American CK as I've never looked in to it.
>>
>> This recipe is very easy, low calorie and I've been making it for years.
>
> Thank you, dear. I have saved also this recipe. I think I will eat
> cheesecakes for 2 weeks, because I want to try all the recipe You've given
> me.
> Cheers
> Pandora
>>

You are quite welcome! I have thousands of recipes..... NOT all mine of
course but I'm always happy to share.

MoM

"MoM" > ha scritto nel messaggio
news:1125859876.0339986f1bafe9d5dd812ee3ef9cdbb8@t eranews...
>
> "Pandora" > wrote in message
> ...
>>
>> "MoM" > ha scritto nel messaggio
>> news:1125848636.7609d0a1991eef2e3e775d24310ce680@t eranews...
>>>
>>> "Pandora" > wrote in message
>>> ...
>>>> Hello group, I would like to do a good cheese cake (I've never done
>>>> it). On Google there are millions of recipes, but I don't know which is
>>>> the better.
>>>> They say that English CK is different from the American one, is it
>>>> true?
>>>> BTW I would like a traditional, tried, and very good recipe (English
>>>> or American or both version). Can you help me? Is it difficult to make?
>>>> TIA
>>>> Pandora
>>>>
>>> Hi Pandora; I can't speak for the difference between English and
>>> American CK as I've never looked in to it.
>>>
>>> This recipe is very easy, low calorie and I've been making it for years.
>>
>> Thank you, dear. I have saved also this recipe. I think I will eat
>> cheesecakes for 2 weeks, because I want to try all the recipe You've
>> given me.
>> Cheers
>> Pandora
>>>
>
> You are quite welcome! I have thousands of recipes..... NOT all mine of
> course but I'm always happy to share.

I think that I will try also your recipes. Perhaps I will eat cheesecakes
not for two weeks but still for a month )))))))))))))
Thank you MoM!!!
Cheers
Pandora
>
> MoM
>

"MoM" > ha scritto nel messaggio
news:1125848636.7609d0a1991eef2e3e775d24310ce680@t eranews...

> This recipe is very easy, low calorie and I've been making it for years.

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

I would like to begin my "cheesecke tour" with your recipe, but I have seen
that for the crust you use only 1 cup of graham crumb. It is a very little
quantity IMHO! I have used the cup
who sent me the kind Margaret Suran. The weight (in Italian system of
measurement) was corrisponding to 75g. Possible? It is very little.
You have written that the cake is for 8 persons. So I think ther is an error
in the quantity of ingredients.
Can you please explain to me?
Thank you
Pandora
Ps. I was so unsure that I should make my first cheesecake with another
classic recipe.
--------------------------------------------------------------------------------
>
> -= Exported from BigOven =-
>
> Helen's Light Cheesecake
>
> Recipe By: Helen Peagram
> Serving Size: 8
> Cuisine:
> Main Ingredient:
> Categories: Family
>
> -= Ingredients =-
> ~~ -CRUST- ~~
> 1 c Graham crumbs
> 1/2 ts Cinnamon
> 2 tb Margarine ; melted
> 1/3 c Brown sugar
> ~~ -FILLING- ~~
> 1 1/4 lb Cottage cheese ; well drained
> 1/2 c Sugar
> 2 Eggs
> 1 t Vanilla
> 2 tb Cointreau
> ~~ -TOPPING- ~~
> 1 c Yogurt
> 2 tb Sugar
> 1/4 ts Vanilla
>
> -= Instructions =-
> Preheat oven to 325
>
> CRUST: Mix crumbs, margarine, cinnamon and sugar. Press into bottom of a
> 10 in springform pan.
>
> Spray bottom and sides of pan evenly with nonstick cooking spray.
> Using flat-bottomed ramekin or drinking glass, press crumbs evenly into
> pan bottom, then use a soup spoon to press and smooth crumbs into edges of
> pan. Bake until fragrant and browned about the edges, about 15 minutes.
> Cool on wire rack while making filling.
>
>
>
> FILLING: In processor, blend cheese til smooth. Add sugar OR equivalent
> artificial sweetener and blend til smooth. Add eggs then vanilla and
> liqueur. Pour over crust. Bake for 30 minutes. Cake will appear slightly
> puffed. Do not allow to brown. Remove and let rest for 5 minutes. Make
> topping by blending all ingredients. Artificial sweetener can again
> replace the sugar if desired. Spoon over cake. Bake 5 minutes longer.
> Cool to room temperature and chill over night. Serve with any fruit
> topping desired.
>
>
> Per Serving (excluding unknown items): 325 Calories; 2g Fat (5.9% calories
> from fat); 2g Protein; 72g Carbohydrate; trace Dietary Fiber; 51mg
> Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
> Non-Fat Milk; 1/2 Fat; 4 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0
> 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>

An American Cup is 250 ml. I suspect that would give you more than 75
grams, but I havent tested it.

"jake" > ha scritto nel messaggio
. nl...
> An American Cup is 250 ml. I suspect that would give you more than 75
> grams, but I havent tested it.

There is something that I don't understand with your Cups.
This morning I have weighed 1 cup of water and it is really 250 ml.
Then I have weighed again 1 Cup of crushed crackers and they corresponded to
76-77 grams!
Water is heavier!
Now I wonder how do you act in this situation, considering you weigh
everything in cups.
Cheers
Pandora

"Pandora" > said:

> There is something that I don't understand with your Cups.
> This morning I have weighed 1 cup of water and it is really 250 ml.
> Then I have weighed again 1 Cup of crushed crackers and they corresponded to
> 76-77 grams!
> Water is heavier!
> Now I wonder how do you act in this situation, considering you weigh
> everything in cups.

We crazy Americans don't weigh anything. We measure only by volume in
typical home kitchens.

Carol
--
http://tinyurl.com/9hjxt

On Tue, 6 Sep 2005 08:09:01 +0200, "Pandora" >
wrote:

>
>"jake" > ha scritto nel messaggio
.nl...
>> An American Cup is 250 ml. I suspect that would give you more than 75
>> grams, but I havent tested it.
>
>There is something that I don't understand with your Cups.
>This morning I have weighed 1 cup of water and it is really 250 ml.
>Then I have weighed again 1 Cup of crushed crackers and they corresponded to
>76-77 grams!
>Water is heavier!
>Now I wonder how do you act in this situation, considering you weigh
>everything in cups.

Well, that's exactly it. Americans dont *weigh*, they measure
*volume*. That's why conversions are so complicated, and that's why I
have a set of cups for American recipes.

Nathalie in Switzerland

----- Original Message -----
From: Pandora
Newsgroups: rec.food.cooking
Sent: Monday, September 05, 2005 12:18 PM
Subject: Cheese cake (good recipe need)



"MoM" > ha scritto nel messaggio
news:1125848636.7609d0a1991eef2e3e775d24310ce680@t eranews...

> This recipe is very easy, low calorie and I've been making it for years.

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

I would like to begin my "cheesecke tour" with your recipe, but I have
seen
that for the crust you use only 1 cup of graham crumb. It is a very little
quantity IMHO! I have used the cup
who sent me the kind Margaret Suran. The weight (in Italian system of
measurement) was corrisponding to 75g. Possible? It is very little.
You have written that the cake is for 8 persons. So I think ther is an
error
in the quantity of ingredients.
Can you please explain to me?
Thank you
Pandora
Ps. I was so unsure that I should make my first cheesecake with another
classic recipe.
--------------------------------------------------------------------------------
Yes, that is the right amount. But I sometimes double the amount of the
crust because I like a thick one. Either way it is good. You could
probably use ricotta in this instead of cottage cheese, but I can't be sure.

MoM

On Mon, 5 Sep 2005 19:10:58 -0400, MoM wrote:

>
> ----- Original Message -----
> From: Pandora
>
> I would like to begin my "cheesecke tour" with your recipe, but I have
> seen
> that for the crust you use only 1 cup of graham crumb. It is a very little
> quantity IMHO! I have used the cup
> who sent me the kind Margaret Suran. The weight (in Italian system of
> measurement) was corrisponding to 75g. Possible? It is very little.
> You have written that the cake is for 8 persons. So I think ther is an
> error
> in the quantity of ingredients.
> Can you please explain to me?
> Thank you
> Pandora
> Ps. I was so unsure that I should make my first cheesecake with another
> classic recipe.
> --------------------------------------------------------------------------------
> Yes, that is the right amount. But I sometimes double the amount of the
> crust because I like a thick one. Either way it is good. You could
> probably use ricotta in this instead of cottage cheese, but I can't be sure.
>
Pandora... piggybacking on this - your graham cracker crust doesn't
need to be thick, in fact thinner is better. My favortie bakery
cheesecake has only what we would consider a sprinkling of crumbs.

"sf" > ha scritto nel messaggio
...
> On Mon, 5 Sep 2005 19:10:58 -0400, MoM wrote:
[CUT]
>> Yes, that is the right amount. But I sometimes double the amount of
>> the
>> crust because I like a thick one. Either way it is good. You could
>> probably use ricotta in this instead of cottage cheese, but I can't be
>> sure.
>>
> Pandora... piggybacking on this - your graham cracker crust doesn't
> need to be thick, in fact thinner is better. My favortie bakery
> cheesecake has only what we would consider a sprinkling of crumbs.

Ohhh! But I like a thick crust
If I make a thin crust, the weight of filling will broke the crust, IMHO.
What do think about it?
Pandora

"MoM" > ha scritto nel messaggio
news:1125961722.866454ed2a12c4822356b52255b007b7@t eranews...
>
> ----- Original Message -----
> From: Pandora
> Newsgroups: rec.food.cooking
> Sent: Monday, September 05, 2005 12:18 PM
> Subject: Cheese cake (good recipe need)
>
>
>
> "MoM" > ha scritto nel messaggio
> news:1125848636.7609d0a1991eef2e3e775d24310ce680@t eranews...
>
> > This recipe is very easy, low calorie and I've been making it for
> years.
>
> -------------------------------------------------
>
> I would like to begin my "cheesecke tour" with your recipe, but I have
> seen
> that for the crust you use only 1 cup of graham crumb. It is a very
> little
> quantity IMHO! I have used the cup
> who sent me the kind Margaret Suran. The weight (in Italian system of
> measurement) was corrisponding to 75g. Possible? It is very little.
> You have written that the cake is for 8 persons. So I think ther is an
> error
> in the quantity of ingredients.
> Can you please explain to me?
> Thank you
> Pandora
> Ps. I was so unsure that I should make my first cheesecake with another
> classic recipe.
> --------------------------------------------------------------------------------
> Yes, that is the right amount. But I sometimes double the amount of the
> crust because I like a thick one. Either way it is good. You could
> probably use ricotta in this instead of cottage cheese, but I can't be
> sure.

So, 1 Cup isn't 250 grams...
Cheers
Pandora
>
> MoM
>
>

On Tue, 6 Sep 2005 08:25:28 +0200, "Pandora" >
wrote:

>So, 1 Cup isn't 250 grams...

No, it's 250 ml... (actually, 236 or 237)

Nathalie in Switzerland

"Pandora" > wrote in message
...
>
> "MoM" > ha scritto nel messaggio
> news:1125961722.866454ed2a12c4822356b52255b007b7@t eranews...
>>
>> ----- Original Message -----
>> From: Pandora
>> Newsgroups: rec.food.cooking
>> Sent: Monday, September 05, 2005 12:18 PM
>> Subject: Cheese cake (good recipe need)
>>
>>
>>
>> "MoM" > ha scritto nel messaggio
>> news:1125848636.7609d0a1991eef2e3e775d24310ce680@t eranews...
>>
>> > This recipe is very easy, low calorie and I've been making it for
>> years.
>>
>> -------------------------------------------------
>>
>> I would like to begin my "cheesecke tour" with your recipe, but I have
>> seen
>> that for the crust you use only 1 cup of graham crumb. It is a very
>> little
>> quantity IMHO! I have used the cup
>> who sent me the kind Margaret Suran. The weight (in Italian system of
>> measurement) was corrisponding to 75g. Possible? It is very little.
>> You have written that the cake is for 8 persons. So I think ther is an
>> error
>> in the quantity of ingredients.
>> Can you please explain to me?
>> Thank you
>> Pandora
>> Ps. I was so unsure that I should make my first cheesecake with another
>> classic recipe.
>> --------------------------------------------------------------------------------
>> Yes, that is the right amount. But I sometimes double the amount of the
>> crust because I like a thick one. Either way it is good. You could
>> probably use ricotta in this instead of cottage cheese, but I can't be
>> sure.
>
> So, 1 Cup isn't 250 grams...
> Cheers
> Pandora
Don't know, never weighed it. Sorry.

MoM

On Sun, 4 Sep 2005 16:27:12 +0200, Pandora wrote:

> Hello group, I would like to do a good cheese cake (I've never done it). On
> Google there are millions of recipes, but I don't know which is the better.
> They say that English CK is different from the American one, is it true?
> BTW I would like a traditional, tried, and very good recipe (English or
> American or both version). Can you help me? Is it difficult to make?
> TIA
> Pandora
>
Here is a recipe (American measurements) I've used for years.
It's creamy and lemony.

Cheesecake

Crust
1 1/4 C (Honey) graham cracker crumbs
1 T sugar (increase to 2T if using plain graham crackers)
3 T butter, melted

Filling
1 8-oz. package cream cheese, softened
1/2 C sugar
1 T lemon juice
1/2 t vanilla
dash salt
2 eggs

Topping
1 C dairy sour cream
2 T sugar
1/2 t vanilla

Heat the oven to 350°

Crust:
Mix together graham cracker crumbs, sugar and melted butter.
Press the mixture into the bottom of a 9" spring form pan or regular
pie pan. Bake 10 minutes and let it cool while you make the filling.

Filling: Turn down the oven to 325°
Beat the cream cheese until fluffy, gradually blend in sugar, lemon
juice, vanilla and salt. Add the eggs, one at a time, beating well
after each. Pour the filling into the crust. Bake until set - about
1 hour. Slightly under cooked... but not runny is just fine.

Topping:
Mix together the sour cream, sugar and vanilla. Pour on top of the
hot cheesecake and return it to the oven for 10 minutes more.

Cool and then chill it for several hours in the refrigerator. I eat
cheesecake plain, but you can also serve it with strawberry or
raspberry sauce.

"sf" > ha scritto nel messaggio
...
> On Sun, 4 Sep 2005 16:27:12 +0200, Pandora wrote:
>
>> Hello group, I would like to do a good cheese cake (I've never done it).
>> On
>> Google there are millions of recipes, but I don't know which is the
>> better.
>> They say that English CK is different from the American one, is it true?
>> BTW I would like a traditional, tried, and very good recipe (English or
>> American or both version). Can you help me? Is it difficult to make?
>> TIA
>> Pandora
>>
> Here is a recipe (American measurements) I've used for years.
> It's creamy and lemony.


Thank you sf, you are very kind. I will try also this recipe. I laugh
because every american family has a cheesecake recipe. I don't know how I
will do to taste every cheesecake...))))))))))))

Cheese!
Pandora
>
> Cheesecake
>
> Crust
> 1 1/4 C (Honey) graham cracker crumbs
> 1 T sugar (increase to 2T if using plain graham crackers)
> 3 T butter, melted
>
> Filling
> 1 8-oz. package cream cheese, softened
> 1/2 C sugar
> 1 T lemon juice
> 1/2 t vanilla
> dash salt
> 2 eggs
>
> Topping
> 1 C dairy sour cream
> 2 T sugar
> 1/2 t vanilla
>
> Heat the oven to 350°
>
> Crust:
> Mix together graham cracker crumbs, sugar and melted butter.
> Press the mixture into the bottom of a 9" spring form pan or regular
> pie pan. Bake 10 minutes and let it cool while you make the filling.
>
> Filling: Turn down the oven to 325°
> Beat the cream cheese until fluffy, gradually blend in sugar, lemon
> juice, vanilla and salt. Add the eggs, one at a time, beating well
> after each. Pour the filling into the crust. Bake until set - about
> 1 hour. Slightly under cooked... but not runny is just fine.
>
> Topping:
> Mix together the sour cream, sugar and vanilla. Pour on top of the
> hot cheesecake and return it to the oven for 10 minutes more.
>
> Cool and then chill it for several hours in the refrigerator. I eat
> cheesecake plain, but you can also serve it with strawberry or
> raspberry sauce.
>
>

Hi, sf,
I have used that recipe for years with great success. Just one thing.
After baking the cream cheese filling do not pour the topping on top of
the hot cheesecake, if you want a light creamy cheesecake. That will
make the filling tough. Let it cool for about 40 minutes, and then
pour on the topping and bake it for 10 minutes, etc
It will be creamy and delicious (Oh, I almost forgot--I sprinkle a
heavy coat of cinnamon on top of the filling, before baking. The
topping will then cover it up. SO_O good.)
Enjoy,
Nancree.

Pandora wrote:
> Hello group, I would like to do a good cheese cake (I've never done it). On
> Google there are millions of recipes, but I don't know which is the better.
> They say that English CK is different from the American one, is it true?
> BTW I would like a traditional, tried, and very good recipe (English or
> American or both version). Can you help me? Is it difficult to make?
> TIA
> Pandora

Very easy to make.............

Khalua Cheesecake


Crust:
1 1/3 cups chocolate wafer crumbs (or any chocolate biscuit crumbs you
prefer)
1/4 Cup butter, softened
1 Tbs. sugar

Filling:
1 1/2 cups Semi-sweet chocolate pieces (I used 300g of milk chocolate
buttons)
1/4 cup Kahlua (I ended up using about 1/2 - 3/4 cup :-)
2 Tbs. Butter
2 eggs, beaten
1/3 cup sugar
1/4 tsp. Salt
1 cup Sour cream (250g)
2 x 8 oz.(250g) pkgs. cream cheese, softened and cut into pieces

In a small bowl mix together wafer crumbs, butter, and sugar and press
firmly in a 9" (22cm) spring form pan.

Preheat oven to 350 deg. (180 Celsius)

In a small saucepan, over medium heat, melt chocolate with Kahlua and
butter. Stir until smooth. Set aside.

In a medium bowl, combine eggs, sugar and salt. Add sour cream and
blend well.
Add cream cheese to egg mixture and beat until smooth. Gradually blend
in chocolate mixture. Turn into prepared crust.

Bake 35 min. or until filling is barely set in center. Turn off heat,
and let stand in oven for 15 minutes with door open. Then take out of
oven and let stand at room temperature for 1 hour.

Refrigerate for several hours or overnight.

You can garnish with whipped cream and chocolate shavings. I used 70%
cocoa chocolate from Lindt for the shavings. The bitterness of that
offset the cheesecake beautifully :-)

"SkySkum" > ha scritto nel messaggio
oups.com...
> Very easy to make.............
>
> Khalua Cheesecake

uhhhh! I like very much Khalua. Thank you SkySkum, I will certainly rey this
recipe!
Pandora
-------------------------------


> Crust:
> 1 1/3 cups chocolate wafer crumbs (or any chocolate biscuit crumbs you
> prefer)
> 1/4 Cup butter, softened
> 1 Tbs. sugar
>
> Filling:
> 1 1/2 cups Semi-sweet chocolate pieces (I used 300g of milk chocolate
> buttons)
> 1/4 cup Kahlua (I ended up using about 1/2 - 3/4 cup :-)
> 2 Tbs. Butter
> 2 eggs, beaten
> 1/3 cup sugar
> 1/4 tsp. Salt
> 1 cup Sour cream (250g)
> 2 x 8 oz.(250g) pkgs. cream cheese, softened and cut into pieces
>
> In a small bowl mix together wafer crumbs, butter, and sugar and press
> firmly in a 9" (22cm) spring form pan.
>
> Preheat oven to 350 deg. (180 Celsius)
>
> In a small saucepan, over medium heat, melt chocolate with Kahlua and
> butter. Stir until smooth. Set aside.
>
> In a medium bowl, combine eggs, sugar and salt. Add sour cream and
> blend well.
> Add cream cheese to egg mixture and beat until smooth. Gradually blend
> in chocolate mixture. Turn into prepared crust.
>
> Bake 35 min. or until filling is barely set in center. Turn off heat,
> and let stand in oven for 15 minutes with door open. Then take out of
> oven and let stand at room temperature for 1 hour.
>
> Refrigerate for several hours or overnight.
>
> You can garnish with whipped cream and chocolate shavings. I used 70%
> cocoa chocolate from Lindt for the shavings. The bitterness of that
> offset the cheesecake beautifully :-)
>