| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 60.6 | SINFULLY RICH CHEESE CAKE | FSLENG::GIUNTA | | Thu Jun 20 1985 09:09 | 17 |
| Ingredients:
2 pkgs Ladyfingers
2 pints heavy cream
1/2 cup sugar
1 pkg vanilla instant pudding (the small pkg)
2 8 oz pkgs. cream cheese (softened)
Topping of your choice (pineapple, cherries, strawberries, etc.)
Arrange ladyfingers around sides and bottom of spring form pan.
In a large bowl, combine softened cream cheese, sugar, heavy
cream and pudding mix til all are blended and thick. There will
be small lumps from the cream cheese. Pour mixture into pan.
Set overnite. Top with your choice of topping.
Enjoy!!
|
| 60.1 | Not Just Another Cheesecake | WILVAX::PAGLIARULO | | Wed Jun 25 1986 09:13 | 50 |
|
1 lb. Ricotta Cheese 4 eggs
16 oz. Cream Cheese 1/2 tsp. lemon juice
1 1/2 c. Sugar 1/4 tsp. Vanilla
3 tbsp. Cornstarch 3 tbsp. Flour
1/4 c. Melted Butter 1 pint Sour Cream
1. Blend cream cheese and ricotta well.
2. Add sugar gradually, mixing well after each addition.
3. Beat in eggs, one at a time.
4. Add lemon juice, vanilla, flour, cornstarch and butter.
5. Stir mixture until smooth.
6. Fold in the Sour Cream.
At this point, you have a choice of either a plain cheesecake or
one with a crust.
Plain: Butter a 9" spring pan sparingly
Crust: See note 60.0 for graham cracker crust
7. Pour batter into spring pan and place in COLD oven.
8. Bake at 325 for 1 hour, turn off oven.
9. Let cake cool in oven for 2 hours. Do NOT open the oven door.
Notes: This cheesecake usually cracks too.
I have always used wisks and wooden spoons to mix the
batter, so the whole process is much easier if the cheeses
are at room temperature.
Once cooled, I use a large spatula to transfer the cheesecake
to a nice cakeplate. (Process like the old "tablecloth" trick!)
This cheesecake is excellent plain but I prefer fresh
strawberries with a ring of whipped cream around the top.
michele
|
| 60.3 | Sinful Chocolate Almond Amaretto Cheesecake | PIXEL::OREAR | Mary S. Orear | Thu Jun 26 1986 11:39 | 50 |
|
Crust:
8 oz. (2/3 box) vanilla wafers
1 stick unsalted butter, melted plus butter for greasing pan
1/4 pound slivered almonds finely chopped (use blender or food
processor)
In a food processor(I used a blender), process vanilla wafers until
fine textured. Combine in a small bowl with melted butter and chopped
almonds.
Place oven rack one third up from bottom and preheat oven to 375
degrees. Butter sides only of a 10 by 3 springform pan. Form crust
along sides, then bottom of pan, leaving 1/2 inch uncrumbed area
along rim of pan ( this area SHOULD be buttered ).
Filling:
1/2 pound milk chocolate, melted
1/2 pound bittersweet chocolate, melted
24 oz. cream cheese, room temp.
1/8 t. salt ( I left this out )
1 C granulated sugar
3 eggs ( large or extra large )
1 C sour cream
1/4 C Amaretto
1/4 pound slivered almonds, finely chopped
Melt chocolate in top of double boiler (microwave works fine too)
set aside.
Put the cream cheese in the large bowl of an electric mixer and
mix at low speed until creamy. Add sugar and salt and continue
mixing. One at a time, add eggs.
Add melted chocolate, Amaretto, and finely chopped almonds. Add
the sour cream. Mix in each, one at a time at med. speed.
Pour mixture into prepared crust. Rotate pan from side to side,
several times, to even out mixture. Bake at 375 for 55 minutes
in preheated oven. Let stand on rack until cool. Cover with aluminum
foil and refrigerate overnight. Remove from springform pan by using
a knife along sides and bottom of pan. Serve cold.
Note: The original recipe called for hazelnuts (with skins removed) in
place of the almonds, 1 lb. of white chocolate instead of the
chocolate and Frangelico instead of Amaretto. I haven't tried it this
way.
|
| 60.4 | Cheesecake "Best Ever" | BELKER::MENNITI | | Thu Jun 26 1986 19:12 | 40 |
| Best Ever Cheesecake
Crust:
- 1 cup sifted enriched flour
- 1/4 cup sugar +
- 1 teas grated lemon peel +
- 1/2 cup butter +
- 1 slightly beaten egg yolk +
- 1/4 Teas vanilla
Combine first 3 ingredients. Cut in butter till mixture is crumbly.
Add egg yolk and vanilla. Then blend till dough form a smooth ball.
Pat 1/3 dough on bottom of 9 inch spring form pan (sides removed)
Bake at 400 for 8 min. - Cool attache side to bottom - butter sides
and pat remaining dough on sides to a height of 1 3/4 in.
Cheese Filling:
- (5) 8 oz pkgs cream cheese
- 1/4 teas vanilla
- 3/4 teas grated lemon peel
- 1 3/4 cups sugar
- 3 tablespoons flour
- 1/4 teas salt
- 4 or 5 eggs (to make 1 cup)
- 2 egg yolks
- 1/4 cup whipping cream
Let cheese soften to room temperature, add vanilla and peel. Beat till
creamy. Mix in next three ingredience. Slowly blend in eggs and yolks
one at a time. beat after each just to blend. Gently stir in cream.
Turn into crust lined pan and bake at 450 for 12 Min. then reduce heat to
300 and bake for 55 min. allow to cool 1/2 hour - then loosen sides with
spatula after 1 hour remove sides. Cool 2 hours or longer before serving.
Note: Make sure to add one egg at a time so the mixture isn't too soft.
|
| 60.7 | A very rich CHEESECAKE!!! | MRMFG1::A_PEIRANO | | Mon Jan 12 1987 21:06 | 26 |
| I don't have the recipe for polish cheesecake,but I have this
one from New Jersey!!!
Double foil outside of a 9" spring pan.
Bake @350 F. 1hr. then leave in oven 1hr w/door closed and 1hr w/door
open.
Ingredients:
2 lbs. cream cheese
1 pint sour cream
1 pint heavy cream
7 eggs
1 1/2 cups sugar
2 tablespoons flour
juice from 1 lemon
2 teaspoons vanilla
Blend cream cheese and sugar,add eggs,then both creams,then add
the rest of the ingredients and mix until smooth,but not too long
pour into pan and bake.It is VERY rich and you only need a small
piece (if you can) Add strawberries and have with a cup of Moca
Java.
Tony....
|
| 60.8 | Fresh Blueberry Cheesecake | AKOV05::BAUMEISTER | | Tue Aug 11 1987 10:27 | 47 |
| Blueberries "N" Cream Cheesecake
2 1/2 cups fresh blueberries
1 tablepoon cornstarch
3 - 8 ounce packages cream cheese, softened
1 cup sugar
5 eggs
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups commercial sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup sugar
1/4 cup water
1 cup fresh bluberries
Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in container
of electric blender; blend until smooth. Cook puree in saucepan
over medium high heat about 15 minutes or until slightly thickened,
stirring constanstly. Make sure to keep stirring. Set mixture
aside to cool. Reserve 1/2 cup puree for glaze.
Beat cream cheese with an electric mixer until light and fluffy.
Gradually add 1 cup sugar, mixing well. Add eggs, one at a time,
beating well after each addition. Stir in 2 tablspoons cornstarch
and salt. Pour batter into a greased 9-inch cheesecake form pan.
Pour puree over cheesecake batter; gently swirl with a knife. Bake
at 325 degrees for 45 minutes or until set. (I baked it for about
50 minutes then turned off the oven and let it sit for another ten
minutes). Remove from oven; cool on wire rack for 20 minutes.
Combine sour cream, 2 tablespoons sugar, and vanilla; mix well.
Spread over cheesecake. Bake at 325 degrees and additional 10
minutes. Cool cheesecake on wire rack. Cover and chill at least
8 hours.
Combine reserved 1/2 cup puree, 1/4 cup sugar and water in a small
saucepan; cook over medium heat, stirring constantly, until thickened.
Gently fold in 1 cup blueberries; let cool.
Remove sides of springform pan. Spoon blueberry glaze on cheesecake.
I suggest you make this cheesecake the night before because it really
taste better after it has been chilled.
Enjoy!
|
| 60.9 | Why does cheesecake crack? | SMAUG::DESMOND | | Mon Nov 30 1987 20:50 | 8 |
| I noticed that both 60.0 and 60.1 say that the cheesecake may crack
on top. Does anyone know what causes that? I'm sure I've seen
cheesecakes before that are not cracked. My mother makes one that
always seems to crack and I heard her say she would really like
to know why so I thought I'd put the question to all the cheesecake
connoisseurs out there. Any thoughts???
John
|
| 60.10 | Insufficient Cooling Time | PARITY::DDAVIS | All this & brains, too | Tue Dec 01 1987 08:37 | 7 |
| My cheesepie/cake used to crack but someone told me that after the
pie was cooked, to turn off the oven and let the pie cool down right
in the oven and they were right....I have no more cracks in my
cheesepie. You might want to cut down the baking time a bit to
compensate for the cooldown time. But it really works.
-Dotti.
|
| 60.11 | Cooling in the oven won't always help | SMAUG::DESMOND | | Tue Dec 01 1987 16:38 | 6 |
| Actually the recipe my mother uses does call for the cheesecake
to cool down right in the oven. I think it cooks for something
like 50 minutes and then it has to be left in for another hour and
a half. Maybe if the oven gets opened, it will still cool too quickly.
I don't know if she opens the oven before the cheesecake cools but
it's possible.
|
| 60.12 | Crack Theory | ISTG::ADEY | | Tue Dec 01 1987 20:35 | 5 |
| Cracks occur on cheescake (or most any other cake also) because
as the batter is being heated it expands, causing the partially
cooked top to crack.
Ken....
|
| 60.13 | Plaster them cracks! | PARSEC::PESENTI | JP | Wed Dec 02 1987 07:19 | 16 |
| For a quick fix that tastes great, too:
At the end of the cooking time, leave the oven on, and take the
cheesecake out to cool on a rack for 5 minutes.
While the cheesecake is cooling, mix 2 cups sour cream, 1 tablespoon
sugar, and 1 teaspoon vanilla.
After the cheesecake has cooled 5 minutes, pour the topping over it
and spread lightly to cover (I leave a 1/2" border around).
Place the cheesecake back in the oven for 5 minutes. Then remove,
cool on a rack, cover and chill.
- JP
|
| 60.14 | Strawberry Glaze works well | RSTS32::VERGE | | Wed Dec 02 1987 09:44 | 3 |
| For my cracked Thanksgiving cheesecake, I just made a Strawberry
Glaze and poured it over the top, and chilled it till set.
|
| 60.15 | wrap it up | HPSRAD::MYERS | blah, blah, blah, ginger... | Wed Dec 02 1987 12:59 | 13 |
| My mom is a perfectionist when it comes to her cheesecakes and regular
cakes. She has a special wrap that she wraps around the outside
of the pan before placing in the oven. (Yes, you cook the cake
with it on.) They are silver on the outside and white on the inside
and have a velcro snap with which to adjust to the size of the pan.
A professional baker told her about it and since she's used it she's
never had a problem. I have no idea what the principle behind it
is, but it works. You could probably go to a store like the
Joy of Cooking and ask them about it. They might even have it in
the pots and pans department of Jordan's or Filene's. If you bake
alot it might be worth looking into.
Susan
|
| 60.16 | Pumpkin Cheesecake | ROLL::HARRIS | | Fri Dec 04 1987 18:04 | 71 |
| .10 is right.
When the San Andreas fault appears in your cheesecake, it is
indeed due to improper cooling. If the cheesecake is removed
immediately from the oven, the outside begins to cool faster than
the inside. This causes stress inside the cake which leads to the
crack. A long, slow cool-down will prevent this. Also, cooling
causes the cheesecake to shrink somewhat and if the sides of the
cake are stuck to the sides of the pan, this too can lead to
cracking.
I have had very good luck using the pumpkin cheesecake recipe (and
variations thereof) that is listed below. I usually make this
cheesecake in the evening and it cools all night in the oven. I
do not make a side crust, so I butter the sides of the pan to
prevent sticking.
I would not, however, recommend cooking all cheesecakes this way
as some would certainly overcook. Sliced fresh fruit can hide
almost anything, and often makes the cheesecake even more
attractive.
PUMPKIN CHEESECAKE
2-1/2 lbs. cream cheese
1 cup sugar
4 large eggs slightly beaten
3 egg yolks
3 Tablespoons flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 Tablespoons molasses
1 cup heavy cream
1 teaspoon vanilla
1 can (about 1lb.) cooked pumpkin
Crust:
1. Preheat oven to 300F
2. Make a graham cracker crust from 1 cup graham cracker
crumbs, 1/4 c. sugar, and 4 Tablespoons melted butter.
Press into the bottom of a nine-inch springform pan. Bake 10
minutes. When cool lightly butter the sides of the pan.
Cheesecake:
1. Preheat oven to 425F
2. In a very large mixing bowl, beat cream cheese with an
electric mixer until smooth. Beat in sugar, then eggs and
egg yolks.
3. Combine flour, cinnamon, ginger, and nutmeg. Beat into
cheese mixture.
4. Beat in heavy cream, vanilla, and molasses.
5. Add the pumpkin and beat at medium speed just until
blended.
6. Pour batter into prepared pan. Bake at 450F for 15
minutes; turn oven down to 250F and bake one hour. Turn
oven off and leave cheesecake in oven overnight to cool (No
peeking!). Refrigerate several hours before serving. Serve
with sweetened whipped cream and a sprinkle of nutmeg is
desired.
|
| 60.17 | Main dish Cheesecake | SPTNIK::APPELLOF | | Sat Jan 09 1988 16:22 | 60 |
| This cheesecake is intended to be served as a main dish, rather than
a dessert. I've made it several times since it appeared in the
July, 1984 issue of Bon Appetit, and it has always been a big hit.
It's excellent for a sunday brunch idea, especially when served with
champagne.
Note that it is suggested to cool this off in the oven for about
an hour after baking. Re: .10, I have never had a "San Andreas
fault" appear on this.
- Kathy
SPINACH, MUSHROOM AND GRUYERE CHEESECAKE
Note: Can be served with homemade tomato sauce.
12 servings
1 tablespoon unsalted butter
1 1/3 cups fine breadcrumbs, toasted (I have used canned breadcrumbs)
5 tablespoons unsalted butter, melted
1 1/2 pounds cream cheese, room temperature
1/4 cup whipping cream
1/2 teaspoon salt
1/4-1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground red pepper
4 eggs
4 ounces Gruyere cheese, shredded (I have used Swiss cheese before)
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 1/2 tablespoons finely chopped green onion
3 tablespoons unsalted butter
1/2 pound mushrooms, finely chopped
Salt and freshly ground pepper
Preheat oven to 350 degrees F. Butter 9-inch springform pan. Mix breadcrumbs
and melted butter. Press mixture firmly onto bottom and sides of pan. Bake
until set, 8 to 10 minutes. Cool.
Mix cream cheese, cream, salt, nutmeg and red pepper in blender or processor
until smooth. Blend in eggs. Divide filling evenly between 2 medium bowls.
Stir Gruyere into one half. Mix spinach and onion into remainder. Pour
spinach filling into pan.
Preheat oven to 325 degrees F. Melt remaining butter in large skillet over
medium-high heat. Add mushrooms and cook until all moisture is evaporated,
about 10 minutes, stirring frequently. Season with salt and pepper. Spoon
mushrooms over spinach filling. Carefully pour cheese filling over top. Set
pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake
about 1 hour with door ajar. Transfer to rack. Remove springform. Cool to
room temperature before serving.
** The cheesecake can be prepared as much as two days in advance and then
refrigerated. The finished cake is at its peak within 24 to 36 hours of
baking. If you refrigerate it, allow plenty of time to bring to room
temperature before serving.**
|
| 60.39 | HELP - CHEESECAKE | NRPUR::GARRETT | strike up the band! | Wed Jul 27 1988 12:18 | 12 |
| I often give a cheesecake as a gift to friends who are cheesecake
fans, and I end up sending the bottom of the cheesecake pan because
I am afraid the cake will fall apart if I try to remove it. Is
there an easy way to remove the cheesecake from the bottom of the
pan so that I don't have to worry about its return??
Any help with this would be greatly appreciated.
Thanks,
Sue-Lane
|
| 60.40 | cardboard? | MYVAX::LUBY | love them furry terrorists | Wed Jul 27 1988 12:28 | 14 |
|
I never tried this but maybe you could cut a circle of cardboard
and fit it into the bottom of the pan before you put the cheese
cake in.
Or, you could slide a thin piece of cardboard between the cheese
cake and the bottom ot the pan and lift!
Like I said, I never did either of the above so if they don't
work, it ain't my fault!!!!
:-)
Karen
|
| 60.41 | No Cardboard - Try foil or wax paper | NOELLA::NOELLA | Noella_Doiron, 223-8068, PKO1/C2 | Wed Jul 27 1988 14:15 | 6 |
| I wouldn't suggest placing cardboard at the bottom of the pan, it
doesn't do well in the oven (if you know what I mean). I would
try placing tin foil or wax paper at the bottom of the pan leaving
corners so that when the cake is done you can pull the corners
and slide it off the pan.
|
| 60.42 | It's Easy! (Cheesecake help) | COGMK::LEE | | Thu Jul 28 1988 09:43 | 17 |
| I just made two cheesecakes last week and had no trouble removing
the bottom of the pan. I use a springform pan so only the bottom
sticks to the cheesecake. To remove the bottom, I used a small
sharp knife and poked it around the edges separating the cake from
the tin. Then I pushed the knife in further and separate enough
so that I could get my fingers inside. Once inside, I put pressure
on the cheesecake or pan (which ever is easier) and try to see if
the two will separate. Most of the time it does. A lot of times I have
the cheesecake on its side! If it still doesn't separate, I'll
continue to use the knife until I get it right.
Cheesecake is very dense and holds together well. You really shouldn't
have any trouble separating the tin from the cake. If that's still
a concern, try using parchment paper on the bottom. The problem
with that is that making a crust like a graham cracker crust can
be a pain when you have a piece of paper on the bottom of the pan.
I've never tried using parchment paper because I've never had trouble
getting the cake off the pan. Hope this helps.
|
| 60.43 | parchment papers | PNEUMA::LITTLE | | Fri Jul 29 1988 16:06 | 16 |
| Hi,
I have tried the parchment paper and it works great. I have made
desserts like cheesecake, chocolate torres etc. You can by
parchment paper by the roll at any cake decorating store. I have
just recently sent away for vegetable parachment paper and it
says on the package that you can use them for vegetables as well
as baked goods. I would not suggest using wax paper it might stick,
but whatever you use make sure you follow the directions on the
package. I paid $2.00 for the regular parchment paper and 3.59
for the vegetable parchment, (the vegetable parchment paper is
reusable).
cl
|
| 60.44 | how I move cheesecake from pan to plate | REGENT::MICHAELSON | | Fri Jul 29 1988 16:52 | 8 |
| My cheesecake recipe calls for crushed Zweiback (sp) the baby cracker
mixed with 2 T melted butter and a little sugar to line a buttered
spring-form pan. After the cake is baked and I am ready to take
it out of the pan I find is slides right off onto a cake plate without
any trouble. If you used graham crackers or wahterver for the crust
you might try adding the melted butter to the crumbs before lingin
that should be lining the pan. Hope that helps.
|
| 60.45 | works for me! | DOOBER::WILDE | Time and Tide wait for Norman | Fri Jul 29 1988 18:43 | 7 |
| Remove cheesecake from oven (you already allowed it to cool there, didn't you?)
and slide a thin bladed knife between metal bottom and cake. Use a wide
spatula to move the cake from the cake pan bottom to the round of sturdy
cardboard you have sitting right next to the cake....use the other hand
to balance the cake on the spatula and SLIDE the cake over (moving large
distances this method is not recommended 8^}). To make the cardboard
more festive, cover with foil before moving the cake to it.
|
| 60.46 | Use dental floss | DROO::WEYMOUTH | AI SELECT Business Development Mgr | Tue Aug 02 1988 08:21 | 10 |
| The most simple manner to remove the cheesecake from the sprinform
pan is to separate the sides, then turn cheesecake over onto a light
plate. then run dental floss between the cheesecake and the metal
pan bottm and remove. then carefully place the serving platter in
its place and turn back over.
This method works for any non-runny cheesecake. If coerced enough,
I might even submit my special recipe for cheesecake here. (Translate
this to - if I remember to bring it in.)
|
| 60.47 | Cardboard works well | HOONOO::PESENTI | JP | Tue Aug 02 1988 09:26 | 8 |
| A foil covered disc of cardboard in the bottom of the pan works very well.
Stiff solid cardboard works better than corrugated, as the corrugations act as
an insulator. However, prebaking the crust is a good idea no matter which
technique you use. It makes the crust firmer, and also gives the bottom of
the cake a head staRT.
- JP
|
| 60.48 | Aunt Mary's Cheesecake | DROO::WEYMOUTH | AI SELECT Business Development Mgr | Wed Aug 03 1988 07:31 | 26 |
| Source: Richard Isaacs (roomate in college)
32 oz. whipped cream cheese
1/4 lb. sweet butter
16 oz. sour cream
2 T Cornstarch (mix with a little cold water)
1 tsp vanilla
1 tsp lemon juice
1 1/2 C sugar
5 eggs
Allow cream cheese, sour cream and butter to stand at room temperature
for 1 hour. Mash together. Blend all ingredients with mixer except
eggs. beat each egg one at a time into batter.
Pour into 10" springform pan. Place in larger pan half filled with
hot water. Bake at 375 degrees for 1 hour.
Let cheesecake get cold. Run a knife around the edge and remove
the springform sides. Place a piece of saran wrap on the top and
place cake upside down on a plate. Run a piece of thread or dental
floss between the bottom of the cake and the pan. Remove pan bottom
and turn the cheesecake right-side up on a serving plate. Remove
saran.
Do not use a crust, there is no need.
|
| 60.49 | Types of Parchment papers | PNEUMA::LITTLE | | Tue Aug 09 1988 10:05 | 36 |
| Hi,
This is a response to note 1296.9 on the subject of
different types of parchment paper. To my knowledge, there
is two types of parchment paper that I have tried for
different purposes.
The first kind is probably the most common and comes on a roll
and is similar to wax paper. It's used to line cookie sheets,
to prevent cookies from sticking (Macaroons for example) or
to line cake pans, as well as cake decorating etc.
The second kind is called "Patapar Paper" vetgetable cooking
parchment, and it comes in (24 x 36) reusable sheets.
By using the Patapar Paper, for cooking vegetables, it retains
the valuable vitamins, minerals, and natural juices of all your
vegetables. It is a non-toxic, tasteless, and oderless sheet of
specially prepared paper which is grease-resistant and keeps its
strength when wet.
In technique used to cook vegetables with this type of parachment
paper is that you must first wet it, which makes it soft and pliable.
Then you would add your vetables, seasonings etc, and tied everything
up with a string. The How to do are illustrated in the bag they
send you.
If anyone is interested in ordering this product
you can try and write to the company:
"PATAPAR PAPER" VEGETABLE COOKING PARCHMENT
Home Health Products, INC.
Virginia Beach, Virginia 23451
cl
|
| 60.50 | -<WHITE CHOCOLATE CHEESE CAKE>- | BIZNIS::ABELOW | | Thu Sep 29 1988 13:34 | 129 |
| WHITE CHOCOLATE SOUR CREAM CHEESECAKE
This recipe was taken from the July 1988 issue of Chocolatier. We
have served this to our company on two occassions, and both resulted
in rave reviews for the dessert. The recipe is extremely easy to
prepare.
YIELD: 12 Servings
DIFFICULTY: **
PREPARATION: 45 Minutes plus baking, cooking, & chilling
times (allow 6 hours to chill the cheesecake)
CHEESECAKE:
12 ounces coarsely chopped white chocolate
1 1/2 pounds cream cheese, softened
1/2 cup granulated sugar
1 teaspoon fresh lemon juice
Pinch of salt
1 1/2 cups sour cream, at room temperature
4 large eggs, at room temperature
2 1/2 teaspoons vanilla extract
4 to 6 Cups boiling water (for the water bath)
SOUR CREAM TOPPING:
1 1/4 cups sour cream, at room temperature
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
STRAWBERRY SAUCE:
6 cups fresh hulled strawberries, divided
1/2 cup water
1/2 cup plus 2 tablespoons granulated sugar
4 teaspoons cornstarch
2 tablespoons orange liqueur (eg, Grand Marnier)
MAKE THE CHEESECAKE:
1. Position one rack in the middle and another rack in the bottom
third of the oven and preheat to 400F. Remove the sides from a
9-by-3-inch round springform pan. Trim a 9 inch cardboard cake circle
so that it fits snugly within the curved lip of the bottom of the
springform pan. Cover the top of the cardboard lined springform
bottom with a piece of aluminum foil, leaving a two-inch overhang
all the way around the edge. Carefully attach the sides of the
springform so a s not to tear the foil. Wrap the foil overhang half-way
up the sides of the springform pan. Lightly butter the foil-covered
bottom and the sides of the springform pan. (NOTE: Lining the
bottom of the pan this way will give the cheesecake an even, flat
base making it easy to remove the cheesecake from the pan.)
2. In the top of a double boiler, over hot, not simmering, water,
melt the white chocolate, stirring constantly, until smooth. Remove
the top part of the double boiler from the bottom and cool the
chocolate for 5-10 minutes, until tepid.
3. In a food processor fitted with the metal chopping blade, combine
the cream cheese, sugar, lemon juice and salt. Process the mixture
for 30 seconds and scrape down the sides of the container with a
rubber spatula. Process for 1 minute until creamy. Add the melted
chocolate, sour cream, eggs and vanilla. Process the mixture for
30 seconds and scrape down the sides of the container. Process the
mixture for one minute until smooth.
4. Pour the cheescake batter into the prepared pan. Tap in several
times on a work surface to deflate any large air bubbles. Place
the cheesecake on the middle rack of the oven. Place a roasting
pan on the bottom rack. Pour boiling water into the roasting pan
so that it reaches a height of 2 inches. Bake the cheesecake for
10 minutes. Lower the oven temperature to 300F. Continue baking
the cheesecake 45-55 minutes, until the cheesecake is firm to the
touch. DO NOT OPEN THE OVEN DOOR FOR THE FIRST 45 MINUTES OF BAKING.
5. Remove the cheesecake from the oven and set it on a wire rack
to cool for 10-15 minutes. Raise the oven temperature to 350F.
MAKE THE SOUR CREAM TOPPING:
6. In a medium bowl, whisk together the sour cream, sugar and vanilla
until smooth. Pour the sour cream mixture over the cheesecake and
spread it evenly with a spatula. Return the cheesecake to the oven
and bake for 3-5 minutes, until the sour cream topping is set. Run
a thin bladed knife around the inside of the pan to release the
cheesecake. (This will help prevent the cheesecake and the sourcream
topping from cracking during the cooling process.) Set the cheesecake
on a wire rack and cool for 1-hour. Refrigerate the cheesecake
overnight or at least five hours.
MAKE THE STRAWBERRY SAUCE:
7. In a medium saucepan, combine 4-cups of the strawberries, water
and sugar. Cook over medium heat, stirring constantly, until the
sugar dissolves and the strawberries start to soften. Raise the
heat to medium-high and bring the mixture to a boil. Boil 3-5 minutes,
until the strawberries turn to a puree. Strain the hot strawberry
mixture through a sieve into a bowl.
8. In a medium saucepan, make a paste by stirring together a small
amount of the strained strawberry liquid with the cornstarch. Stir
in the remaining strawberry liquid. Cook the mixture over medium
heat, stirring constantly, until the mixture comes to a boil. Boil
for 1 minute. Remove the pan from the heat and strain the suace
through a sieve into a bowl. Cool to room temperature.
9. Slice the remaining 2-cups of strawberries. Stir the orange liqueur
into the sauce and gently fold in the sliced strawberries. Refrigerate
until 30 minutes before serving. (The sauce may be kept refrigerated
for up to two days.)
10. Run a thin bladed knife around the edge of the cheesecake to
release it from the sides of the springform and remove the sides
of the pan. Slide two metal cake spatulas underneath the cheesecake
and transfer it to a serving platter.
11. Cut the cheesecake with a sharp thin-bladed knife, diping the
knife into hot water between each slice. Serve a large spoonful
of the sauce with each slice of cheesecake.
ENJOY!!! WE SURE DID!
|
| 60.20 | Easy Mini-Cheesecakes | NECVAX::OBRIEN_J | | Tue Nov 15 1988 08:53 | 16 |
| 24 cupcake liners 1 teaspoon vanilla
24 vanilla wafers 1 can (20 to 21 ox)
2 pkg (8 oz each) Comstock Sweet pie filling
cream cheese, softened
3/4 cup sugar 1/2 cup sliced nuts, optional
2 eggs
1 tablespoon lemon juice
Line cupcake pans with liners. Place a vanilla wafer in bottom
of each liner. In small bowl beat cream cheese, sugar, eggs, lemon
juice and vanilla until light and fluffy.
Fill the liners 2/3 full with cheese mixture. Bake in preheated
375 oven for 15 to 20 (I do only 15) minutes or until set. Top each
with spoonful of filling and 1 teaspoon nuts. Chill.
|
| 60.21 | mini cheesecakes without vanilla wafers | NECVAX::OBRIEN_J | | Tue Nov 15 1988 09:05 | 23 |
| Here's another recipe for mini-cheesecakes that I cut out of the
Nashua Telegraph last week. Have not tried but sounds delicious.
Even though the recipe doesn't call for the vanilla wafers I think
I'd still use them. Also this receipe did not say how many it
would serve - my guess is 36.
3 (8-oz) packages cream cheese
1 cup sugar
5 eggs
1/2 pint sour cream
1/4 cup sugar
1 teaspoon vanilla
Beat cream chesse with 1 cup of sugar until fluffy, add 5 egges
and beat well. Pour into paper-line muffin tins and bake 35 minutes
at 325.
In a bowl, mix well sour cream, 1/4 cup sugar and vanilla. Let
cakes cool until centers drop (about 5 minutes) Then spoon sour
cream mixture on each. Bake 5 minutes longer.
Remove from oven and place a maraschino cherry on each.
|
| 60.22 | Lemon Mousse Cheesecake | DLOACT::RESENDEP | following the yellow brick road... | Tue Jan 03 1989 00:27 | 79 |
| I made this for a dinner party New Year's Eve. It's one of the
best (if not THE best) cheesecake I've ever eaten. It's in the
current issue of Cook's magazine, but for those of you who don't
get that publication:
Lemon Mousse Cheesecake
Soft and creamy, this cake combines the texture of a mousse with
the lusciousness of classic cheesecake. Because the cake is so
creamy, it will be easier to slice if frozen. A slicing knife can
be heated with warm or hot water and wiped dry.
Wafer Crust
5 tablespoons softened butter
6 ounces vanilla wafers (about 43)
1/4 cup sugar
Lemon Mousse Filling
3 large lemons
4 eggs
24 ounces softened cream cheese
1-1/2 cups sugar
1/3 cup all purpose flour
Candied Lemon Zest (recipe below) (optional)
PREPARATION: For the crust, coat a 9-by-3 inch or 10-1/2 by 2 inch
springform pan with 1 tablespoonful of butter. Seal the outside
of the pan with foil. Put the wafers and sugar in the workbowl
of a food processor and process to crumbs. Melt the remaining butter
and process it into the crumbs. Or, put wafers between two layers
of wax paper and crush them with a rolling pin; transfer crumbs
to a bowl and stir in sugar and melted butter. Press crumb mixture
evenly over the bottom of the pan.
For the filling, grate 1 tablespoon lemon zest and squeeze 3/4 cup
lemon juice; set aside separately. Separate eggs. Put cream cheese
in a bowl and beat until smooth. Gradually add 1-1/4 cups sugar
and beat until light and fluffy, about 5 minutes. Add flour, egg
yolks, lemon juice, and zest and beat until smooth, 1 minute. Whip
the egg whites to soft peaks. Gradually add the remaining sugar
while whipping whites to firm peaks. Fold egg whites thoroughly
into the lemon batter.
COOKING: Adjust oven rack to middle position and heat oven to 325
degrees F. Pour batter into the springform pan. Put springform
in a baking dish just large enough to contain it. Put dish in oven
and add hot tap water to come 1 inch up the side. Bake until cake
is set and golden, 55 to 65 minutes. Transfer pan to a rack; cool.
Cover cake and refrigerate until chilled, at least 4 hours. (Can
refrigerate 3 days or freeze 1 month).
SERVING: Run a knife along the edge of the cake to loosen. Carefully
remove pan rim. Garnish slices of cake with Candied Lemon Zest
(optional).
Makes 10 to 12 servings.
Candied Lemon Zest
1 large lemon
1-1/2 cups sugar
1/3 cup light corn syrup
PREPARATION AND COOKING: Carefully remove zest from the lemon in
1-inch wide strips and cut into 1-by-1/4 inch julienne strips.
{I used a lemon zester, which yields considerably longer and skinnier
strips, and it was *perfect*.} Or, cut out eight 1/2-inch diamond
shapes. Put zest in a small nonreactive saucepan with water to
cover and boil for 5 minutes. Drain and rinse with cold water.
Bring 1 cup of the sugar, the corn syrup, and 1/3 cup water to
boil in the saucepan. Remove from heat, stir in zest, and let stand
30 minutes. Bring liquid back to a boil and let stand 30 minutes.
Using a fork, remove strips from the syrup and transfer to a wire
rack set over a pan to catch the drippings; cool. Discard syrup.
Put remaining sugar on a plate. Press sugar onto each piece, or
roll strips in sugar. (Can store at room temperature up to 1 week.)
Makes enough strips to garnish 1 lemon mousse cheesecake.
|
| 60.51 | Pineapple Cream Cheese Cake | ALLVAX::LUBY | DTN 287-3204 | Mon Jul 17 1989 17:22 | 25 |
|
Is this what you are looking for? Its a pineapple cake with nuts
and a cream cheese frosting. Its really rich and delicious.
Karen
Pineapple Cake
2 C sugar
2 tsp soda
2 C flour
2 eggs
1 C chopped nuts
1-20 oz can crushed pineapple
1 stick margarine, softened
8 oz cream cheese, softened
2 C sifted powdered sugar
1 tsp vanilla
Mix sugar, soda, flour. Add eggs, nuts, pineapple. Mix well.
Bake 40 minutes in ungreased 9 by 13 pan at 350 degrees.
Frosting : melt margarine, cream cheese. Add vanilla and
powdered sugar. Pour over warm cake.
|
| 60.24 | ANOTHER YUMMY CHEESECAKE ! | CLOSUS::HERNDON | | Fri Sep 15 1989 17:38 | 39 |
| another cheesecake....
CRUST: 1 c. Graham cracker crumbs
1/4 c. sugar
1 t. Cinnamon
1/4 c. melted butter
Mix well, press into 9 inch pie pan
FILLING:
3/4 c. sugar
2 eggs
2 t. vanilla or [1 t. vanilla & 1 t. almond extract]
1 T. lemon juice
Mix cheese & sugar, Add 1 egg at a time.
Add vanilla & lemon.
Mix well & pour into crust
Bake 25 min at 350, cool 10 min.
TOPPING:
1 c. sour cream
1/4 c. sugar
1 t. vanilla
Mix & spoon onto cooked cheese cake.
Bake 10 more minutes at 350.
Chill 2 hrs.
NOTE: Can also add 1 tsp creme de menthe or orange extract in topping
instead of vanilla.
Keeps 1 week
FYI: 1 t. = 1 teaspoon
1 c. = 1 cup
1 T. = 1 Tablespoon
|
| 60.25 | ADD CREAMCHEESE TO 60.24 | CLOSUS::HERNDON | | Fri Sep 15 1989 17:41 | 7 |
| RE: 60.24
I forgot to put in the cream cheese...in the filling, use a
12 or 16 oz cream cheese at room temperature.
I apologize...I know I hate when other people do this (don't proofread
first).
|
| 60.26 | Maple Pumpkin Cheesecake w/Maple Pecan Glaze | CSOA1::WIEGMANN | | Sat Sep 16 1989 13:42 | 40 |
| This recipe came from a flyer on a bottle of Cary's Maple Syrup
by Bordens; I haven't tried it, but it sounded different so I thought
I'd post it -
Maple Pumpkin Cheesecake
1/4 cup butter, melted
1 and 1/4 cups graham cracker crumbs
1/4 cup sugar
3 8-ounce packages of cream cheese, softened
1 14-ounce can Eagle Brand sweetened condensed milk (not evaporated)
1 8-ounce bottle Cary's maple syrup
1 16-ounce can pumpkin (2 cups)
3 eggs
1 and 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 pint whipping cream
1/2 cup chopped pecans
Combine butter, crumbs and sugar; press into 9 inch springform pan.
In large mixer bowl, beat cheese until fluffy' gradually beat in
milk until smooth. Add *1/4 cup* syrup and remaining ingredients.
Pour into prepared pan. Bake at 300 degrees for 1 hour and 15 minutes,
or until set (center will be slightly soft). Cool and chill. Top
with Maple Pecan Glaze. Refrigerate leftovers.
Maple Pecan Glaze
In saucepan, combine remaining 3/4 cup maple syrup and 1/2 pint
whipping cream; bring to boil. Boil rapidly 15 to 20 minutes; stir
occasionally. Cool. Add 1/2 cup chopped pecans. Makes 1 and 1/4
cups.
Terry
|
| 60.52 | Susan's Triple Chocolate Cheesecake | DOCTP::FARINA | | Fri Oct 13 1989 20:44 | 84 |
| In note 1670 I mentioned a recipe I had devised. I entered it in
Chocolatier's recipe contest, but won no prize. Here's the recipe.
Susan's Triple Chocolate Cheesecake
This is very rich, creamy, and flavorful cheesecake, with bittersweet,
milk and white chocolates. The almond "crust" adds a nice, contrasting
crunch. This cake serves 16 normal people or 8 choc-aholics.
butter
sliced almonds
2 pounds (4 8-ounce packages) neufchatel cheese, at room
temperature
4 large eggs, at room temperature
3/4 cup heavy cream
1-3/4 cups granulated sugar
4 ounces Hershey's Milk Chocolate, melted
4 ounces Nestle's Baking White chocolate, melted
4 ounces Hershey's Special Dark bittersweet chocolate, melted
2 ounces semisweet chocolate, melted (optional)
1/4 cup heavy cream (optional)
1 tablespoon confectioner's sugar (optional)
1. Preheat oven to 325 degrees F.
2. Butter 9-inch pan with removable bottom (same dimensions as
springform pan).*
3. Press sliced almonds into butter on bottom of pan (sides, too, if
you have the patience).
4. Beat the neufchatel cheese for 7 minutes on high speed, until light
and fluffy (I use my Kitchenaid mixer with flat beater).
5. Add eggs, cream, and sugar; beat on medium speed just until blended.
6. Measure scant 2-1/4 cups of batter. Fold 1/4 cup into the milk
chocolate until fully incorporated. Mix in the remaining batter
thoroughly and carefully.
7. Spoon the batter into pan, leveling the batter.
8. Repeat step 6 with the white chocolate. It is especially important
to thoroughly mix the chocolate into the batter, since you cannot see
when it is mixed.
9. Repeat step 7 with white chocolate batter. Be especially careful
when spooning in the batter, so your layers will be even.
10. Repeat steps 6 and 7 with bittersweet chocolate, using remaining
batter.
11. Wrap bottom of pan in aluminum foil, extending the foil about two
inches up the side.
12. Place foil-clad pan in warm water bath (about 1 to 1-1/2 inches up
the side) and bake at 325 degrees F for two hours.
13. Turn off oven, keeping door closed, and allow cake to set for 1
additional hour.
14. Remove cake from oven. Cover and refrigerate until completely
cooled.
15. Invert pan on cakeplate and unmold. To facilitate unmolding, wet a
cloth with hottest tap water and wring out thoroughly; place the cloth
on bottom and around sides of pan to melt the butter slightly.
Optional Glaze and Garnishing
1. Stir cream and sugar slowly into melted chocolate, over warm water.
2. Spread glaze over top of cake.
3. Garnish with fresh strawberries or chocolate dipped-strawberries.
* A 9-inch springform pan can be used. The almonds will be a bottom
crust rather than a top crust, and the bittersweet chocolate will be
the top layer rather than the bottom layer. Using the pan with the
removable bottom, the almonds decorate the top of the cake and make
further garnishing unnecessary.
|
| 60.53 | Kahlua Cheesecake | TOMCAT::LAHANAS | | Fri Dec 22 1989 12:52 | 31 |
| Here's one, from my Kahlua recipe book....
Kahlua Cheesecake
-----------------
Zwieback Crust (Recipe follows)
2 envelopes unflavored gelatin
1/2 cup Kahlua
1/2 cup water
3 eggs, separated
1/4 cup sugar
1/8 tsp. salt
2 (8 oz.) pkgs. cream cheese
1 cup whipping cream
Shaved or curled semisweet chocolate
Prepare Zwieback Crust. In top of double boiler, soften gelatin in
Kahlua and water. Beat in egg yolks, sugar and salt. Cook over
boiling water, stirring constantly, until slightly thickened. Beat
cheese until fluffy. Gradually beat in Kahlua mixture; cool. Beat
egg whites until stiff but not dry. Beat cream stiff. Fold egg
whites and cream into cheese mixture. Pour into prepared pan. Chill
4 or 5 hours, or overnight. Remove from refrigerator 15 minutes before
serving. Decorate with shaved or curled chocolate. Makes 12 servings.
Zwieback Crust: Blend 1-1/2 cups fine Zwieback crumbs, and 1/3 cup
EACH sugar and melted butter together. Press firmly over bottom and
half way up sides of a 9-inch springform pan. Bake in a moderate oven
(350 degrees F) 8-10 minutes. Cool.
To add a little flavor, spoon a little Kahlua over each serving.
|
| 60.54 | Petite Cherry Cheesecakes | WLDWST::GRIBBEN | Living in the Wild Wild West | Sat Apr 14 1990 21:11 | 26 |
| These are fantastic and VERY easy to make.
2 8oz packages of cream cheese (softened)
3/4 C sugar
2 eggs
1 tbs lemon juice
1 tsp vanilla
24 vanilla wafers
1 21oz can cherry pie filling
Beat cream cheese, sugar, eggs, lemon juice, and vanilla until lightand fluffy.
Line muffin pans with paper baking cups, and place in a vanilla wafer in the
bottom of each, fill 2/3 full. Bake at 375 degrees for 17-20 minutes. Top
with 1 tbs of pie filling, and chill.
Makes 2 dozen.
Enjoy
Robbin.
ps...
I sometimes make these without any topping, or with your favorite jam as the
topping. Around my house they like them with, blueberry, or blackberry pie
filling, I like them with raspberry jam.
|
| 60.27 | Amaretto Mousse Cheesecake | CGHUB::OBRIEN_J | at the tone...... | Wed May 02 1990 17:48 | 27 |
| 2 cups graham cracker crumbs
1/2 cup butter or margarine melted
1 envelope Knox Unflavored Gelatine
1/2 cold water*
3 packages (8 oz each) cream cheese, softened
1 1/4 cups sugar
1 can (5 oz) evaporated milk (not condensed)
1 teaspoon lemon juice
1/3 cup amaretto liqueur*
1 teaspoon vanilla extract
3/4 cup whipping or heavy cream whipped
Combine graham cracker crumbs with butter. Press onto bottom and
up sides of 9-inch springform pan; chill.
In small saucepan sprinkle gelataine over cold water, let stand
1 minute. Stir over low heat till completely dissolved about 3
minutes; set aside. In large bowl beat cream cheese with sugar
till fluffy, about 2 minutes. Gradually add evaporated milk and
lemon juice. beat at medium-high speed till mixture is very fluffy,
about 2 minutes. Gradually beat in gelatine mixture, liqueur and
vanilla until throroughly blended. Fold in whipped cream. Pour
into crust; chill 8 hours or overnight. Garnish with chocolate
sauce (Kind of swirl it) and cherries.
*Substitution: Omit amaretto liqueur. Increase water to 3/4 cup
add 1/2 teaspoon almond extract with vanilla.
|
| 60.61 | Hot Chocolate Cheesecake (Boston Phoenix) | SQM::WARRINER | What's another word for Thesaurus? | Mon Oct 01 1990 19:56 | 33 |
| Uhhh,....I found it. It was piled under a whole bunch of chocolate
truffle recipies. I guess since I opened my big mouth I have to post
it now:
From the Boston Phoenix Date unkown:
Sweet Truth (subtitled Shop Talk From Boston's Pastry Chefs)
by Mary Frakes
Hot-Chocolate Cheesecake (from Killian Weigand, Seasons)
12 oz Ground oreo cookies
8 oz Ricotta Cheese
8 oz Cottage cheese
1 1/3 cups Heavy Cream
� cup Cocoa Powder
2 oz Melted bitter chocolate
4 Egg Yolks
4 Egg Whites (why don't they just say 4 eggs?)
1 cup Sugar
Prepare crust by moistening cookie crumbs with just enough melted
butter so they can be packed onto the bottom and sides of a 9"
springform pan; chill until set. Puree the two cheeses in a food
processor. With the machine running, add cream, cocoa, and melted
bitter chocolate; put into a large bowl. Whip egg yolks with half cup
sugar until thick and pale yellow; gently fold into choclate mixture.
Whip egg whites with half cup of sugar to soft peaks; gently fold into
mixture of chocolate and egg yolks. Pour into crust and bake at 325�
for 1 hour.
-d
|
| 60.62 | A few questions | HOCUS::FCOLLINS | | Wed Oct 03 1990 11:32 | 9 |
| .-1 How much cocoa do you use? I don't want to guess at the amount
and the quantity on my system as a reversed question mark.
Also, can you use hot chocolate mix since its called Hot Chocolate
Cheesecake.
Thanks for the info.
Flo
|
| 60.63 | | MEMV02::JEFFRIES | | Wed Oct 03 1990 15:27 | 5 |
| re:-.1
cocoa powder and hot chocolate mix are not interchangeable. Hot
chocolate mix has sugar and powdered milk in it, cocoa powder is
bitter unsweetened chocolate.
|
| 60.64 | Strange character translated | GRYHND::BROWN | cat_max = current_cats + 1 | Wed Oct 03 1990 17:27 | 7 |
| Re: .2
The cocoa quantity is 1/2 cup.
Jan
|
| 60.55 | Lindy's Famous Cheesecake | BIZNIS::MARINER | | Thu Oct 04 1990 10:06 | 58 |
|
Lindy's Famous Cheesecake
I read note 2010.8 where the sugar amount differs from my recipe, so I
rechecked it last night. We seem to have the same recipe (I have the copy
from the paper, still) but mine calls for 1/4 cup sugar.
PASTRY:
1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1 egg yolk
1/4 cup butter or margarine
Mix flour, sugar, lemon rind and vanilla extract in a bowl. Make a well
in the center, add unbeaten egg yolk, butter or margarine and work mixture
together with your hands until it forms a ball. Wrap in waxed paper and
chill in refer for an hour at least.
When thoroughly chilled, get out a 9 inch spring-form pan and oil bottom.
Start your oven at 400F or moderately hot. Cut off about one-quarter of the
dough, roll dough directly on bottom of pan 1/8 inch thick with a rolling pin.
Trim the edges and bake 6 to 8 minutes or until golden. Cool. Meanwhile,
divide rest of dough into three parts. Roll each section 2 1/4 inches x
9 inches. Assemble springform pan with crust on botton. Line inside of
pan with pastry strips, overlapping ends. It's easier to roll this between
wax paper. Preheat oven to 500F and follow recipe for cheesecake.
CHEESE FILLING:
2 1/2 lb cream cheese
1 3/4 cups sugar
3 tablespoons flour
1 1/2 teaspoons grated orange rind
1 1/2 teaspoons grated lemon rind
1/4 teaspoon vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream
Let cream cheese soften in a large bowl; blend in sugar, flour and vanilla.
Beat with electric mixer until light and fluffy. Add eggs and egg yolks,
one at a time, beating well after each addition. Stir in heavy cream, pour
cream cheese mixture into pan carefully so as not to dislodge crust on sides
of springmold.
Bake 10 minutes at 500F, lower temperature to 250F and bake 1 hour longer.
Turn off oven and let cake remain for 1 hour more in oven.
Remove from oven, cool on a wire rack, loosen around edge with a knife;
release spring and remove side of pan.
I top mine with thickened cherries which makes it look very pretty. Just like
the Lindy's Cheescake we used to buy in NY and take home... all the way to
Ohio.
|
| 60.56 | strawberries are easy | PENUTS::DDESMAISONS | | Wed Oct 24 1990 22:33 | 10 |
|
To make strawberry topping, I just make a small amount of sugar syrup,
blend (or process) about a third of the strawberries to be used
(let's say a third of a quart) with the sugar syrup, cut up the rest
of the strawberries by hand into halves or thirds, and throw them
into the puree. Adjust the sweetness with more sugar syrup if desired
and refrigerate for at least a few hours, if time permits.
Diane
|
| 60.65 | glaze for cheesecake | TYGON::WILDE | illegal possession of a GNU | Thu Nov 01 1990 12:09 | 29 |
| For a traditional glazed fruit topping:
select ripe fruits, like strawberries or blueberries -- or use obviously
canned fruits like peaches or pineapple chunks. Never used fresh pineapple.
Frozen fruits can be used if they are individually frozen and if they keep
their shape when defrosted...like dark cherries for instance.
If using fresh fruit:
puree enough fruit to make approx. 1 and 1/4 cup of puree. Sweeten to
taste with sugar. Mix 2 level teaspoons arrowroot powder (or cornstarch if you
cannot find arrowroot) with enough cold water to make a paste...very gradually
add the fruit puree, stirring to smooth out any lumps. cook over very low
heat until the puree is slightly thickened and "clear" - the arrowroot is
cooked and the result is a nice clear product. Remove from the stove and
stir in a drop or two of food coloring if you want - to make strawberries
really red, for instance. Place whole strawberries or cut strawberries on
top of the cheesecake in the desired pattern and then spoon the slightly
cooled puree over the fruit. Chill for at least 3 hours to set the glaze
and fruit. Remove the sides of the springform pan and serve. The same
works well for blueberries.
If using canned fruit, proceed as above, using the syrup from the fruit to
sweeten the puree of fruit to taste and mix the arrowroot paste.
If using frozen fruit, you may have to choose an alternate method of creating
the puree. For dark sweet cherries, I used CANNED dark cherries for the
puree, and the individually frozen cherries, thoroughly defrosted and drained,
for the actual fruit on the cheese cake.
|
| 60.57 | Amaretto Cheesecake | HDLITE::SCOTT | | Wed Jan 09 1991 10:01 | 39 |
| Made this last night. Haven't tried it yet, but it sounds yummy, doesn't
it? It was really simple. From "The Enchanted Broccoli Forest",
comes: Amaretto Cheesecake (I substituted graham cracker crumbs
for chocolate wafer cookie crumbs.)
Preheat oven to 325 degrees.
CRUST
Mix:
1 1/2 cups Graham Cracker Crumbs
1/3 cup ground almonds
1/3 cup Amaretto
2-3 tablespoons melted butter
Pat into 9" or 10" springform pan.
FILLING
Combine:
4 eggs
1 cup sugar
1/4 teaspoon salt
2 cups Ricotta Cheese
8 oz. softened Cream Cheese
1/3 cup amaretto
1/2 teaspoon grated orange rind
Beat with an electric mixer for 5 minutes. Pour into crust.
Place cake in the center of oven and bake for 1 hour at 325 degrees.
Shut off oven heat, and open oven door; leave cake in for 15 minutes more.
Let cake cool on counter. Wrap tightly and refrigerate for at least
8 hours.
|
| 60.28 | PUERTO RICO (AGO) CHESSE CAKE | TROPIC::JIMENEZ_N | | Wed Feb 27 1991 13:55 | 37 |
|
<"PUERTO RICO'S CHESSE CAKE">
3 EGGS
8 OZ. OF PHILADELFIA CREAM CHESSE
5 SLICE OF BREAD (CUT OF THE EDGES)
1 SPOON OF BUTTER
1 CAN OF EVAPORADED MILK (APROX.8 OZ.)
1/2 CUP OF MILK
1 CUP OF SUGAR
INSTRUCTIONS:
MIX ALL INGREDIENTS IN A BLENDER AND POUR IN A RECIPIENT WITH THE HARD
*CARAMEL. BAKES ON STOVE IN VAPOR CASSEROLE FOR 45 MINS. LET COOL AND
TURN OVER ON PLATE. (EAT COLD)
*INSTRUCTIONS FOR THE CARAMEL:
1 CUP OF SUGAR
2 TSP OF WATER
IN THE SAME RECIPIENT WHERE YOU WANT TO MAKE THE CAKE, PUT THE
WATER AND THE SUGAR AND PLACE ON THE STOVE (MEDIUM RANGE) STIR
FREQUENTLY UNTIL THE SUGAR TURNS BROWN AND SMOOTH. LET COOL;
THEN POUR THE MIX.
****ORIGINAL FROM AGNES AND NAYDA****
(ANY OTHER SIMILIAR IS JUST COINCIDENCE)
|
| 60.29 | Vapor Casserole? | HKFINN::CIAMPAGLIA | | Wed Mar 06 1991 12:20 | 4 |
| This recipe sounds delicious and easy. Can you please describe/define a
vapor casserole?
Marcia
|
| 60.30 | Whipped Cheesecake pie | TARKIN::VAILLANCOURT | | Mon Apr 01 1991 15:33 | 24 |
| This recipe can be found on the back of the prepared graham cracker
pie crusts:
ingredients:
1 graham cracker pie crust
1 cup sour cream
1 package cream cheese, softened
1 container cool whip whipped topping, thawed
2 tsp. vanilla
1/3 cup sugar
Beat cream cheese until smooth. Add in sugar and mix.
blend in sour cream. Add vanilla. Mix well.
Fold in whipped topping. Scoop into pie crust.
Refridgerate for at least 4 hours.
Top with topping of your choice - strawberries,
cherries, etc.
This is a very light whipped pie that tastes like cheesecake,
but isn't filling like cheesecake.
You can use all light ingredients for a low-fat dessert.
|
| 60.31 | how much...? | CTHQ2::SANDSTROM | born of the stars | Wed Apr 03 1991 12:30 | 6 |
| I would love to try this, but have a couple of questions first....
What size package of cream cheese?
What size container of cool whip?
Conni
|
| 60.32 | WHAT I MEAN FOR VAPOR CASSEROLE (CHESSE CAKE) | AGOUTL::FELICIANO_A | | Fri May 10 1991 12:14 | 15 |
|
Hi!!
AT LAST SOMEONE WILL TRY MY CHEESE CAKE...
WHAT I MEAN WITH VAPOR CASSEROLE IS:
USING A BIG CASSEROLE (THAT SHOULD BE USED ON THE STOVE) WHERE THE
CAKE PAN FITS IN WITH SOME WATER AND HAS TO BE COVERED.
HOPE THIS HELPS...
"BUEN PROVECHO"
AGNES
|
| 60.33 | Vapor Casserole = Pressure Cooker | XCUSME::DUGDALE | | Wed May 15 1991 18:05 | 12 |
| I'm guessing that a vapor casserole is a ..... (drum roll, please)
Pressure cooker!
Yes, you can make cheesecake in a pressure cooker. I've done it. Most
pressure cooker cookbooks have cheesecake recipes. The
hardest part is finding a springform pan that fits inside. In my case,
I needed a 7". After visiting four stores, I let my fingers do the
walking and found a good supply of springform pans in all sizes at a
kitchen store in the Pheasant Lane Mall, Nashua, NH.
Susan
|
| 60.34 | RE:PRESSURE COOKER | AGOUTL::FELICIANO_A | | Thu May 30 1991 11:31 | 11 |
|
PLEASE SUSAN LET ME KNOW IF YOU LIKED IT OR NOT????
BYE
AGNES
AGUADILLA PUERTO RICO DEC
|
| 60.58 | brownie cheesecake | MSDOA::GUY | | Mon Jul 15 1991 15:37 | 24 |
| Brownie Cheesecake
(this can be done in a 8x8 pan if you don't have a spring form pan)
10oz Brownie Mix
mix as package directs. leave out two tablespoons of mix.
grease pan and bake 15 minutes in 350degree oven. Let cool for 5
minutes.
Mix together:
2 8oz cream cheese
1/2 c sugar
1 t vanilla
2 eggs (beat mixture before and in between each egg)
pour on top of brownie crust. drop the "left over" brownie mix on top
and swirl with knife to make marble effect.
Bake 350degrees for 35 minutes.
enjoy, this is delicious....
|
| 60.35 | What 60.28 means by "vapor casserole" | LEVERS::CORTES | | Mon Oct 07 1991 18:31 | 19 |
| I realize this is a very old note. But just in case someone is still
interested in the cheesecake recipee that appeared on reply 0.28, I
want to clarify what the author means by "vapor casserole". No, it is
not a pressure cooker as suggested on reply .33. Vapor casserole is
just a doble boiler. That's right. This recipee calls for the
cheesecake to be cooked on the range top rather than in the oven. She
tried to explain the concept in reply .32, but I believe was not
successful on conveying the message. What she intended to explain in
.32 was that the pan that contains the cheesecake mixture (she calls it
cake pan) is placed inside a larger pan (what she calls a big casserole)
which contains water. The whole thing has to be covered. This is just
a double boiler. You have to keep adding water until the cheesecake is
done, which will be when you insert a knife and it comes out clean and
shiny. The consistency of the finished cheesecake, however, will be
closer to what you will normally call custard. But is is delicious.
Cheesecake lovers, try it, you will like it....
|
| 60.36 | 60.28 sounds like flan | PCOJCT::REIS | God is my refuge | Thu Oct 10 1991 16:27 | 5 |
|
Having just read 60.28 it sounds more like a flan instead of a
cheesecake but I will try it tonight as I love both!!
Trudy
|
| 60.37 | Real New York cheesecake | TNPUBS::STEINHART | | Thu Oct 24 1991 12:06 | 42 |
| My husband is from the Bronx. He lived a few blocks from S and S
Cheesecake bakery, which still makes the densest cheesecake you've
ever tasted. He sometimes brought a 5 pound cheesecake with him to
college and ate it for lunch with his friends. It was filling enough
that no other food was needed!
Now we live 450 miles from S and S, so this wife had to do some
improvising. I came up with this recipe which met his approval: He
stuck a fork in a slice and it didn't waver at all. It even tasted
right! The only difference was that I used a Graham cracker crust
because I find S and S pastry to be pretty flavorless.
My recipe is simple and easy, too. Here's the recipe:
1. Butter the sides of a 8.5" diameter springform pan.
2. Wrap aluminum foil around the bottom and sides, at least 1 inch up.
3. Mix 1 cup Graham cracker crumbs, 1 teaspoon cinammon, and 1/3 cup
margarine or butter, melted. Press this into the bottom of the pan.
4. Use an electric mixer to soften 3 pounds of room-temperature
cream cheese, until it is as smooth as possible. Stop periodically to
let the mixer cool off so it doesn't burn out!
5. Blend in 2 cups of sugar, 2 teaspoons of vanilla, and the grated
rind of 1/4 lemon.
6. One by one, blend in 6 eggs, mixing in each thoroughly before you
add the rest.
7. Pour the mixture into the pan, smoothing the top.
8. Put the pan into a larger pan (I used a cookie sheet) in a
preheated 325 degree oven. Add hot water to the outside pan.
The rack should be 1/3 up from the bottom of the oven.
9. Bake about 2 hours until the cake is evenly brown on top.
If it gets dark too fast, move it lower in the oven.
10. Remove and place on a rack. Remove foil. Let cool 4 or 5 hours.
Refrigerate until serving.
The only change I'll make next time: omit the foil and put the pan of
hot water on a separate oven rack below the cake. Some hot water got
into the cake pan and wet the crust. Nobody who ate the cake seemed to
notice, but I did not like the idea.
Enjoy it in good health!
Laura
|
| 60.38 | Cherry Cheesecake | AKOCOA::SCHOFIELD | | Wed Dec 11 1991 11:18 | 28 |
| Found this and thought I'd add it to the note. Looks pretty easy.
Creamy Baked Cheesecake
(Makes 1 9-inch cheesecake)
1 1/4 C graham cracker crumbs
1/4 C sugar
1/3 C margerine or butter, melted
2 (8-oz) packages cream cheese, softened
1 (14-oz) can Sweetened Condensed Milk (NOT Evap milk!)
3 eggs
1/4 C (ReaLemon) lemon juice concentrate
1 (8-oz) sour cream
1 (21-oz) can cherry pie filling, chilled
Preheat oven to 300F.
Combine crumbs, sugar and margerine; press on bottomof 9" springform
pan.
In mixer bowl, beat cheese until fluffy. Gradually beat in milk until
smooth.
Add eggs and lemon juice, mix well.
Pour into prepared pan.
Bake 50-55 mins or until center is set.
Top w/sour cream. Bake 5 mins longer.
Cool.
Chill.
Top w/pie filling.
Refrigerate leftovers.
|
| 60.5 | Pumpkin Cheesecake | PINION::HACHE | Nuptial Halfway House | Mon Jan 06 1992 10:15 | 50 |
| <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
-< How to Make them Goodies >-
================================================================================
Note 114.0 PUMPKIN DELIGHTS 11 replies
PEN::KALLIS 418 lines 10-APR-1985 08:30
--------------------------------------------------------------------------------
Some time ago, I asked if anybody had any pumpkin-based recipes. I got
an overwhelming responze of zilch! I guess nobody understands just how
many delightful things can be fabricated from that near-sacred veggie.
Therefore, I'll share with you my favorites, including source/citation.
Apollonius
New England Pumpkin Cheesecake
Crust:
1 cup graham cracker crumbs
1/3 cup melted butter
Filling:
24 ounces cream cheese, softened
1 cup sugar
5 eggs
1 16-ounce can pumpkin
1/2 cup Courvoisier cognac
1 tbs maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
Topping:
1 cup sour cream
1 tbs maple syrup
1/4 cup sugar
walnuts, coarsely chopped
Combine graham cracker crumbs and press on bottom of 9-inch
springform pan. Chill. In large bowl, beat together cream
cheese with sugar until well blended. Beat in eggs, one at a
time, until light and fluffy. Blend in pumpkin, cognac, maple
syrup, and spices. Pour into prepared crust. Bake at 325o F for
1 hour, 30 minutes. Increase heat to 400o F, bake additional 10
minutes. Blend together topping ingredients and spread over
cake. Cool. Remove sides of pan. Chill. Garnish border with
chopped walnuts.
(Note: Some prefer to add topping at the time the heat is
increased to 400o so that it is baked with the cake for 10
minutes. The recipe is ambiguous about this.)
Bon appetit!
|
| 60.59 | wanted - "creamsicle" cheesecake | REFINE::BARKER | You talkin' ta me??? | Wed Jan 15 1992 13:52 | 13 |
| Hi,
I'm new to the conference, but not to cheesecakes. I was wondering
if some kind soul out there had a recipe for a "creamsicle" cheesecake.
"creamsicle" is in quotes because I don't know if there is one
explicitly, but I need a cheesecake that tastes like those creamsicle
ice cream bars (subtly mandarin orange in flavor). Can anyone help by
posting one, or point me in the direction of a cook book that might
contain one?
Thanks in advance,
Jesse
|
| 60.60 | try oj concentrate for Creamsicle flavor | TNPUBS::STEINHART | | Fri Jan 17 1992 14:31 | 18 |
| Jesse,
If you don't find an actual recipe, here's how you can experiment to
get that flavor. (which IS delicious, I agree)
I would make a basic vanilla cheesecake, using a recipe without any
sour cream to make it tart - just cream cheese, eggs, sugar, vanilla.
Then I would add some orange flavoring. What kind? (she says, thinking
out loud) Well, not grated orange peel - that's too tart. Maybe frozen
oj concentrate. That would work well without adding too much water to
your recipe. If the concentrate needs more concentratin', you can
simmer it in the microwave, uncovered, to reduce even more. That ought
to work. How much? Guess work for now.
Let us know, ok?
Good luck,
Laura
|
| 60.66 | NO-SUGAR CHEESECAKE | SAHQ::HERNDON | Atlanta D/S | Mon Sep 21 1992 12:59 | 41 |
| I'm on a no-sugar diet and thought other people might like this.
It has a lighter consistency than regular cheesecake, but it is
very good...my husband can't believe it's from a diet book.
I used light cream cheese and light sour cream.
NO-SUGAR, NO-BAKE CHEESECAKE
3 eggs
2 -8 oz. pkgs cream cheese (at room temp)
1 tsp Almond extract
1 pkg unflavored gelatin
16 pkgs Equal
2 TBS water
In a double boiler mix 8 pkgs Equal and gelatin, add water.
Separate eggs and slightly beat egg yolks. Add egg yolks to
gelatin mixture. Heat in double boiler about 5 minutes, until
gelatin desolves (will thicken). Remove from heat, add Almond
extract and stir. Let cool to room temp.
Beat cream cheese until light and fluffy. Add egg/gelatin
mixture. Beat until creamy.
Beat egg whites until soft peaks form. Add remaining Equal
(8 pkgs) slowly. Beat until hard peaks form.
Fold into cream cheese mixture. Mix well.
Pour in 9 inch **BUTTERED** pie pan. Refrigerate several hours
until firm (about 4-6)
TOPPING:
1 cup sour cream 4 pkgs Equal
1 Tsp Vanilla
Mix and spread on FIRM cheesecake.
|
| 60.67 | Uncooked egg threat? | JULIET::CANTONI_MI | | Mon Sep 21 1992 15:07 | 1 |
| Is there any danger of Salmonella since the egg-whites aren't cooked?
|
| 60.68 | | SAHQ::HERNDON | Atlanta D/S | Tue Sep 22 1992 16:56 | 18 |
| I thought the salmonella was in the egg yolk? That is pretty
much cooked by the double boiler.
If I'm wrong, I guess you need to do what's best for you. Kind
of like the egg nog thing. I don't worry about it and haven't
been ill yet....but that doesn't mean it can't happen some day.
I eat ceasar salad, shakes with raw eggs in them, egg nog, meringues,
and this great cheesecake....guess I'm living on the edge, huh?
Please please don't rathole about eggs here....we have enough
notes about salmonella and eggs...8*)
So I guess you just need to decide if this cheesecake is worth it...
(I say GO FOR IT!)
Kristen
|
| 60.69 | | AKOCOA::BBAKER | | Fri Oct 23 1992 13:52 | 43 |
| Veg cooking spray
1 C nonfat ricotta cheese
2 (8 oz) tubs light process cream cheese
1 C firmly packed brown sugar
3 tbsp flour
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 eggs
1 (16 oz) can mashed cooked pumpkin
4 egg whites
1/4 tsp cream of tartar
1/4 C + 3 tbsp sugar, divided
Coat bottom of 10" springform pan w/cooking spray. Wrap outside bottom
and sides of pan with havy-duty foil, set aside.
Position knife blade in food processor bowl, add ricotta and cream
cheeses and process until smooth. Ad brown sugar and next 6 ingred.,
process until smooth. Pour into a larg bowl; stir in pumpkin and set
aside.
Beat 4 egg whites (at room temp) and cream of tartar at high speed of
electric mixer until foamy. Gradually add 1/4 C sugar, 1 tbsp at a
time, beating until stiff peaks form. Gently stir 1/4 egg white
mixture into pumpkin mixture. Gently fold in remaining egg white
mixture.
Pour into prepared pan; place in a large shallow pan. Add hot water to
larger pan to a depth of 1". Bake at 300F for 50 mins. Remove from
oven; let cool in water bath 1 hour. Remove springform pan from water;
remove oil from pan. Cover and chill at least 8 hours.
Place 3 tbsp sugar in a small saucepan over med-high heat. Caramelize
by stirring often until sugar metls and is golden (about 5 mins).
Rapidly spread mixture onto baking sheet coated with cooking spray.
Cool completely.
Break mixture into small pieces. Position knife blade processor bowl;
add crystallized sugar. Pulse 6 times. sprinkle over cheesecake.
Yeild 12 servings.
Cals 233 (29% from fat) Compared to original cheesecake at: cals 464
(63% from fat)
~beth
|
| 60.70 | need recipe ***fast*** | WMOIS::HERTEL_K | | Fri Dec 04 1992 08:26 | 15 |
| Quick!
I need a chocolate cheesecake recipe for a christmas party tomorrow
night. I tried a recipe last night that I was going to test on my
cheesecake loving co-workers. It was gross! Very oily. Good thing
I tried it first!!!
Anyways, I'd like one with a chocolate cookie crust. Also, if
marbleing is easy, that would be nice too!
I do have a GREAT recipe for regular/graham cracker crust cheesecake.
Can this be converted? Would I have to cut down on something to
compensate for the additional chocolate?
Please help!!!
|
| 60.71 | You're in the right spot! | PINION::MARLIN::COLELLA | I feel like a nomad... | Fri Dec 04 1992 09:36 | 11 |
| RE: -1
There are a few chocolate cheesecake recipes in this note. Check the
following replies:
60.3 Sinful Chocolate Almond Amaretto Cheesecake
60.52 Susan's Triple Chocolate Cheesecake
60.58 brownie cheesecake
60.61 Hot Chocolate Cheesecake (Boston Phoenix)
Good luck!
|
| 60.72 | easy plain to chocolate-swirl | TNPUBS::STEINHART | Laura | Sat Dec 05 1992 14:21 | 8 |
| To convert a regular cheesecake recipe, you can just substitute
chocolate wafers for the graham crackers in the crust. Also, you can
swirl in some thick chocolate syrup before cooking.
Should be easy.
L
|
| 60.73 | Double Chocolate Cheesecake | AIMHI::OBRIEN_J | Yabba Dabba DOO | Mon Dec 07 1992 12:39 | 24 |
| This is late for your party, but maybe next time you could try it.
(Chocolate Crumb Crust, recipe below)
1/4 cup (1/2 stick) butter or margarine, melted
1/2 cup Hershey's Cocoa
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) Sweetened Condensed Milk
4 eggs
1 tablespoon vanilla extract
Prepare Chocolate Crumb Crust. Heat oven to 300. In bowl, stir
together butter and cocoa until smooth, set aside. In large bowl, beat
cheese. Add cocoa mixture; beat well. Gradually beat in sweetend
condensed milk until smooth. Add eggs and vanilla; beat well. Pour
into prepared crust. Bake for 65 minutes. Remove from oven to wire
rack; loosen cake from rim of pan. Cool to room temperature; remove
rim. Refrigerate. Optional: Top with whipped cream and additional
cocoa.
Chocolate Crumb Crust: Stir together 1 1/2 cups vanilla wafer cumbs
(about 45 wafers), 6 tablespoons powdered sugar, 6 tablespoons Cocoa
and 6 tablespoons melted butter or margarine; press onto bottom and 1
inch up side of 9-inch springform pan.
|
| 60.74 | Marbled Cheesecake | SOLVIT::PAGLIARULO | | Mon Dec 07 1992 12:39 | 74 |
|
A little late, but here is a recipe for marbled cheesecake, with a
chocolate cookie crust. This recipe calls for pulling the chocolate
batter up from the bottom, but I have had better swirling by dropping
spoonfuls of the chocolate batter into the plain batter and then
swirling.
Enjoy,
michele
Marbled Cheesecake
Crust:
1 1/4 cups crushed chocolate wafers
2 Tbs Confectioner's Sugar
2 tsp Unsweetened Cocoa Powder
1/2 cup Finely Chopped Walnuts
5 Tbs Unsalted Butter, melted
Filling:
1 cup Semisweet Chocolate Chips
1 lb. Cream Cheese, room temperature
1/2 cup Granulated Sugar
4 Large Eggs
1 tsp Vanilla Extract
1 cup Sour Cream
3 Tbs Firmly Packed Brown Sugar
1. Heat oven to 350 degrees. Lightly butter 8" springform pan.
2. Prepare crust: Mix all ingredients except butter in a mixing bowl.
Drizzle butter over mixture and stir until crumbs are moistened.
Press over bottom and halfway up side of buttered pan.
Bake 6 minutes. Let cool on wire rack then refrigerate until cold.
3. Heat oven to 425 degrees.
4. Prepare filling: Melt chocolate in top of double boiler over
simmering water.
5. Beat cream cheese and granulated sugar in mixer bowl until light
and fluffy. Beat in eggs one at a time, then beat in vanilla.
Divide batter in half.
6. Beat 1/3 cup sour cream, the brown sugar and melted chocolate into
half the batter. Beat remaining 2/3 cups sour cream into second
half. Pour chocolate batter into chilled crust.
Gently pour white batter on top. Swirl batters together using a
sharp knife; do not over mix.
7. Bake cake 12 minutes. Reduce heat to 250 degrees and bake until a
1" circle in center of cake is barely soft, 55-60 minutes.
Let cake cool on wire rack to room temperature, then refrigerate
several hours or overnight.
8. To serve, run knife around side of cake and remove side of pan.
Serves 10 Calories per Serving: 538
Protein: 10 g (7%) Cholesterol: 186 mg
Fat: 41 g (68%) Sodium: 279 mg
Carbohydrate: 33 g (25%)
|
| 60.75 | Looking for recipie for SMEARCASE | GUCCI::HERB | Al is the *first* name | Wed Feb 17 1993 15:14 | 4 |
| Has anyone heard of a cheesecake called "SMEARCASE"?. It is made/sold
by a local food chain (Maryland). It has a thicker cake like crust on
the bottom/sides, is square in shape, about 3/4" thick and has cinnamon
sprinkled on top. Some claim it is made with cottage cheese.
|
| 60.76 | non-sequitur | GOLLY::CARROLL | a woman full of fire | Wed Feb 17 1993 15:32 | 3 |
| Can't help you, but Smearkaas is Dutch for cheese spread.
D!
|
| 60.77 | | FRUST::HAMILTON | | Fri Feb 19 1993 03:20 | 2 |
| Yes, this could also be a corruption of the German Schmierkaese which is
any spreadable type of cheese.
|
| 60.78 | 60.52 Triple Choc. Cheesecake | CSTEAM::BAKER | a bottle of rain | Mon Feb 22 1993 10:46 | 7 |
| I made Susan's Triple Chocolate cheesecake this weekend - it's great! I
*did* make a mess of the kitchen (using a new food processor that was
too small and everything oozed out all over the place), but... the
cheesecake was great. It *does* make quite a bit, so I'd recommend
planning to make (2) 8" pans or use something bigger than 9".
~beth
|
| 60.79 | Use two 6" springforms | DOCTP::FARINA | Stressed: Desserts spelled backwards | Wed Apr 21 1993 18:29 | 9 |
| >It *does* make quite a bit, so I'd recommend
>planning to make (2) 8" pans or use something bigger than 9".
I often use two 6" springform pans and freeze one. (It freezes
quite well. Unfortunately, if you slice it before freezing, it
can easily be eaten right out of the freezer! ;-)
Susan
|
| 60.80 | need help fast | ASABET::TRUMPOLT | Liz Trumpolt - 223-7195, MSO2-2/F3 | Thu Apr 22 1993 09:41 | 11 |
| I need some help fast. I have to go to a Christening on Saturday for
my nephew and my brother asked me to make some cherry cheese tarts. I
was just wondering if these could be make with a regular grham cracker
crust instead of using vanilla wafers?
Also. I lost my recipe so if someone could please enter on for me
either today or tomorrow so that I can get them made tomorrow night.
Thanks,
Liz
|
| 60.81 | | AIMHI::OBRIEN_J | Yabba Dabba DOO | Thu Apr 22 1993 10:31 | 2 |
| Look @ note .20 & .21, is that what you're looking for?
|
| 60.82 | thats it | ASABET::TRUMPOLT | Liz Trumpolt - 223-7195, MSO2-2/F3 | Thu Apr 22 1993 11:04 | 9 |
| re: .81, .20 was what I was looking for. Thanks and by the way do you
think they could be made with the graham cracker cust instead of the
vanilla waffers or maybe a chocolate cookie the same size at the
vanilla waffer? Just a thought as to change them slightly.
Thanks,
Liz
|
| 60.83 | | LEDDEV::LAVRANOS | | Thu Apr 22 1993 15:43 | 9 |
|
Liz,
I think the recipe calls for wafers because it will be easier. I made
mini-cheesecakes last night with graham crackers. Not as quick as
dropping a wafer into the liner but no big deal.
...Rania
|
| 60.84 | | CSTEAM::BAKER | Escalator Trolls! | Mon Apr 26 1993 17:25 | 9 |
| re: .79 DOCTP::FARINA
...*love* your personal name!!
but please don't post any more nifty ideas about eating cheesecake!
It's hard enough to pass up the ENTIRE thing as it is! 8-) (Even Mom,
who is allergic to chocolate, ate this - and got a whopping headache,
but said it was almost worth it).
`beth
|
| 60.85 | Crack prevention! | MLTVAX::DUNNE | | Fri Apr 30 1993 15:43 | 7 |
| Cracking happens because the top of the cheesecake dries out in the oven.
You can prevent this, and still use a springform pan, by putting
a shallow pan of water in the bottom rack of the oven with the
cheescake on the top rack. It takes slightly longer to cook this way,
but it never cracks.
Eileen
|
| 60.86 | Cheesecake looks funny... | CSTEAM::BAKER | Escalator Trolls! | Mon Jun 28 1993 11:00 | 12 |
| I have a cheesecase baking question: I've made the triple chocolate
cheesecake a few times - always tastes good, but I'm having a problem
with it LOOKING good. I can't find my springform pan (probably packed
in storage with all the rest of the important bake-ware) and have been
using a regular cake pan. The cake seems to 'sag' in the middle when I
take it out. Am I not cooking it long enough? I follow the directions.
And... it seems to rise on the sides, leaving a sort of crusty edge to
it. Anyone have any ideas?
thanks
~beth
|
| 60.87 | Cake baking strips | POWDML::CORMIER | | Mon Jun 28 1993 15:01 | 11 |
| beth,
Even with a springform pan, my cheesecakes always did that. I have a
tendancy to underbake them because I like them creamy instead of
crumbly. So, I purchased some velcro strips that professional bakers
use to even the heat on cake pans. You wrap them around the pan, and
they keep the edges from getting too hot. That way the entire cake
bakes more evenly. I bought mine at Carousel Party warehouse in
Worcester, but I'm sure any cake decorating outlet would have them. Now
when I make layer cakes, I don't have to "even" out the top to make it
flat.
Sarah
|
| 60.88 | | RANGER::PESENTI | And the winner is.... | Wed Jun 30 1993 08:53 | 2 |
| Also, since you are not using a springform, you can put the whole pan in a
water bath in the oven.
|
| 60.89 | Graham Cracker Crust won't work! | CSTEAM::BAKER | Spirit that won't let me go | Wed Jul 14 1993 17:30 | 14 |
| I'm having a problem with my crusts (sounds like a personal problem,
huh?) 8-)
I don't understand how the crusts on the 'store-bought' cheesecakes
come out so nifty. They stick right to the sides of the cake, and look
wonderful. I made a crust (granted, I didn't pulverize the crumbs to
death, maybe that was it) and it just sort of got soggy-ish on the
bottom of the cake. Didn't taste horrible, but looked BLAH.
Should I bake the crust for a few mins BEFORE putting in the batter?
Any ideas...?
~beth
|
| 60.90 | | RANGER::PESENTI | And the winner is.... | Thu Jul 15 1993 09:03 | 11 |
| Are you adding butter and sugar to the crumbs? Also the crumbs should be pretty
small and consistent, no big chunks.
I always prebake the crust, too. It's recommended in about half of my
cheesecake recipes, so I always do it.
Also, I have one special drinking glass that has a flat bottom and sides that
are almost flat except the top is a little bigger in diameter than the bottom.
I use it to spread and compact my crusts. It gives the sides a pretty good
foundation. And, I don't end up with more crust stuck to my hands than to the
bottom.
|
| 60.91 | Preventing Soggy Crusts | ASDG::HARRIS | Brian Harris | Thu Jul 15 1993 13:43 | 11 |
|
RE: Soggy crust
I have a trick for preventing soggy crusts. This works for either
crumb crusts (for cheesecakes) or pastry crusts (for tarts, etc.) when
the filling is very liquid, or must set a long time in the crust.
Prebake the crust and immediately upon removing it from the oven, brush
the interior with beaten egg white. Return to the oven for 30 seconds
or so. The egg white will set and 'seal' the crust.
|
| 60.92 | Baked Chocolate Cheesecake | SNOC02::MASCALL | Art Imitates Life. Again. | Wed Mar 02 1994 17:52 | 42 |
| CHOCOLATE CHEESECAKE SUPREME
============================
Crust Filling
----- -------
1� cups crushed chocolate biscuit crumbs 185g dark chocolate
� tsp ground cinnamon 500g cream cheese
� cup melted butter � cup castor sugar
3 eggs
1 Tblsp cocoa
Additional cream 1 Tblsp rum or vanilla
1 cup sour cream
� cup cream
Method
------
* Mix together crumbs, cinnamon and melted butter; firmly press into the base
of a lightly greased spring-form pan.
* Melt chocolate in a bowl over hot water.
* Beat cream cheese until smooth, then beat in sugar until mixture is creamy.
* Add eggs one at a time, beating well after each.
* Stir in the melted chocolate, cocoa, rum or vanilla essence and sour cream.
* Beat the cream until stiff and fold lightly into chocolate mixture.
* Pour into the prepared crust and bake in a 150C/300F oven for approx 1 hour.
Turn off oven and allow cake to remain in oven for 30 minutes. Open oven door
and leave cheesecake in oven until it is cool.
* Beat extra cream until stiff, spread around outer edge of cake.
Notes
-----
The main thing I found about this recipe is that in the final stages - I think
when I opened the oven door - I noticed that the mixture was still very wobbly,
as if it was not cooked. DON'T PANIC - in the final cooling stage it does set.
It took about 2 hours in total to make, and was worth EVERY SECOND.
Enjoy,
~Sheridan~
:^)
|
| 60.93 | DIET CHEESECAKE | VAXRIO::CSANTOS | | Wed Aug 30 1995 14:51 | 16 |
|
Hi,
I had a friend that used to make a diet cheesecake (no sugar and
no crust). It was just delicious!!! I've checked note 60.*, but
the only no sugar recepie, is for a no bake cheesecake - that is
not it...
Has anyone has a recepie for that???
Thanks in advance
Claudia
|
| 60.94 | White Choc - Cranberry Swirl | SHOGUN::PAGLIARULO | | Thu Nov 21 1996 09:23 | 72
|