"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

"Damsel in dis Dress" > ha scritto nel messaggio
...
> "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

....and crazy italians like me who pretends to understand that 250g=76g =1Cup
)))))))))))))))))))))))))))))))))))))))))))))
Pandora
> --
> 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

"Nathalie Chiva" > ha scritto nel
messaggio ...
> On Tue, 6 Sep 2005 08:09:01 +0200, "Pandora" >
> wrote:
>
>>
>>"jake" > ha scritto nel messaggio
i.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.
>

Ok! I understand this! The thing I don't understand is how is it possible,
with 1 cup of crust, cover a 9 inches baking pan ?!?
Pandora

> Nathalie in Switzerland
>

On Tue 06 Sep 2005 12:41:10a, Pandora wrote in rec.food.cooking:

>
> "Nathalie Chiva" > ha scritto
> nel messaggio ...
>> On Tue, 6 Sep 2005 08:09:01 +0200, "Pandora" >
>> wrote:
>>
>>>
>>>"jake" > ha scritto nel messaggio
li.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.
>>
>
> Ok! I understand this! The thing I don't understand is how is it
> possible, with 1 cup of crust, cover a 9 inches baking pan ?!?
> Pandora

A crumb crust for a cheescake is supposed to be *very* thin. Even when I
make a cheesecake where the filling is 2-1/2 to 3 inches thick, the crust
is never more than about 1/4 inch thick.

1-1/2 cups of crumbs is sufficient to cover the bottom of a 9 or 10 inch
pan. Of course, the crumbs are combined with melted butter, a little
sugar, and spices if you like. Some people like to include ground nuts
with crumbs. I don't.

This is a fair example:

http://allrecipes.com/advice/coll/co...cles/447P1.asp

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Tue, 6 Sep 2005 09:41:10 +0200, "Pandora" >
wrote:

>Ok! I understand this! The thing I don't understand is how is it possible,
>with 1 cup of crust, cover a 9 inches baking pan ?!?

Don't look at it as a crust like pasta frolla - it's just a very thin
crust, not meant to *contain* the cheesecake, just to give a bit of
crunch.

Nathalie in Switzerland

"Pandora" > wrote in message
...
>
> "Nathalie Chiva" > ha scritto nel
> messaggio ...
>> On Tue, 6 Sep 2005 08:09:01 +0200, "Pandora" >
>> wrote:
>>
>>>
>>>"jake" > ha scritto nel messaggio
li.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.
>>
>
> Ok! I understand this! The thing I don't understand is how is it
> possible, with 1 cup of crust, cover a 9 inches baking pan ?!?
> Pandora
>

It always works for me. Very thin of course.

MoM

----- 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

On Tue, 6 Sep 2005 08:37:27 +0200, Pandora wrote:

>
> "sf" > ha scritto nel messaggio
> >>
> > 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?

No! Think of a cheesecake as a fancy custard (leche flan) is it
called "crema" in Italian? The only time the crust could break is if
you made it stand alone (as the container) in place of a pie plate or
springform pan.

sf
who likes cheesecake with thin to almost no crust

"sf" > ha scritto nel messaggio
...
> On Tue, 6 Sep 2005 08:37:27 +0200, Pandora wrote:
> No! Think of a cheesecake as a fancy custard (leche flan) is it
> called "crema" in Italian? The only time the crust could break is if
> you made it stand alone (as the container) in place of a pie plate or
> springform pan.

Ok, sf !
>
> sf
> who likes cheesecake with thin to almost no crust

Pandora, who likes every crust on the earth))))

"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

"Nathalie Chiva" > ha scritto nel
messaggio ...
> 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)

250 or 237 ml are almost = 250 or 237 grams
Pandora
>
> Nathalie in Switzerland
>

On Tue, 6 Sep 2005 09:42:25 +0200, "Pandora" >
wrote:

>
>"Nathalie Chiva" > ha scritto nel
>messaggio ...
>> 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)
>
>250 or 237 ml are almost = 250 or 237 grams

.....of water. Not of flour, chopped apples, raisins, or whatnot.
Ah Pandora, you're no scientist ;-)

Nathalie in Switzerland

"Pandora" > wrote in message
...
>
> "Nathalie Chiva" > ha scritto nel
> messaggio ...
>> 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)
>
> 250 or 237 ml are almost = 250 or 237 grams
> Pandora

Not really. Grams are weight and ml is volume.

MoM

"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