cheesecake?

serene said:

Yes, I'll google, too, but I thought I'd ask here:

My mom's New York cheesecake is the only one I've made. It's
labor-intensive, and very dense, and I'm not sure my partner will like
its sugar-cookie-like crust -- he prefers graham cracker. He wants
cheesecake for his birthday.

I've got the crust covered, but what's your best cheesecake? Flavored
or plain, something that will go well in a graham-cracker crust would be
excellent.

Thanks,

Serene

Here's the one I like. It's not dense like a New York style cheesecake
but then I don't like New York style cheesecake.

Combine 2 cups of graham cracker crumbs with 1 stick melted margarine
and press into a 9x13 pan. Set aside.

Combine three 8oz. packages of cream cheese with 3 eggs and 1 1/2 cups
of sugar. Blend until smooth. Pour over graham cracker crust. Bake
in a 350 degree oven for 25 minutes. Cool 10 minutes. While it's
cooling combine 1 pint of sour cream with a half cup of sugar and 2
teaspoons vanilla. Pour over the top of the warm cheesecake. Bake an
additional 10 minutes. Cool cheesecake completely before
refrigerating. Cheesecake may be topped with fruit if desired.

On Sat 16 Jul 2005 12:17:03p, serene wrote in rec.food.cooking:

Quoted message said:

Yes, I'll google, too, but I thought I'd ask here:

My mom's New York cheesecake is the only one I've made. It's
labor-intensive, and very dense, and I'm not sure my partner will like
its sugar-cookie-like crust -- he prefers graham cracker. He wants
cheesecake for his birthday.

I've got the crust covered, but what's your best cheesecake? Flavored
or plain, something that will go well in a graham-cracker crust would be
excellent.

Thanks,

Serene

This is a simple cheesecake that we particularly like. It requires a 9 or
9 inch springform pan, and works well with a crumb crust.

5 8-oz packages cream cheese
1 cup granulated sugar
1 tablespoon cornstarch
5 whole eggs
2 teaspoons vanilla extract

2 cups sour cream
4 tablespoons powdered sugar
1 teaspoon vanilla extract

Blend the first 5 ingredients together until smooth. Blend thoroughly, but
not vigorously. Turn into prepared crumb crust and bake at 325 degrees F.
for 75-90 minutes, or until filling is very well set and doesn't "jiggle".

Meanwhile, blend sour cream, powdered sugar and vanilla together. Set
aside.

When cheesecake is done, remove from oven, spread sour cream mixture over
filling. Return to oven for 15 minutes.

Remove cheesecake to cooling rack and cook to room temperature.
Refrigerate at least 24 hours before cutting and serving.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yes, I'll google, too, but I thought I'd ask here:

My mom's New York cheesecake is the only one I've made. It's
labor-intensive, and very dense, and I'm not sure my partner will like
its sugar-cookie-like crust -- he prefers graham cracker. He wants
cheesecake for his birthday.

I've got the crust covered, but what's your best cheesecake? Flavored
or plain, something that will go well in a graham-cracker crust would be
excellent.

Thanks,

Serene

Serene,

This recipe results in the most amazing cheesecake I've ever had. It's
decadent and creamy and delicious! What's more, it's quite easy to make. You
won't be disappointed.

Creamy Lemon Cheesecake

NOTE: You can make this *any* flavor. Just follow a couple simple rules:
First, if making chocolate cheesecake, use melted chocolate, not cocoa or
"liquid chocolate" or Hershey's syrup. And when using other flavors, whether
it be orange juice, or liqueur, don't add more than 1/4-1/3 cup additional
liquid. Change or omit the lemon juice and zest according to flavor used.

Crust:
4 cups graham cracker crumbs
2 sticks unsalted butter, melted

Combine until it looks like wet sand, then pour into a 9" springform pan.
Rotate the pan to get a light coating of crumbs all around the sides. Press
as you go. Press remaining mixture into the bottom. Set aside, and preheat
oven to 325*f.

For the cheesecake:
20 oz cream cheese
1 cup + 2 Tbsp (8 oz) sugar
1 7/8 cup (16 oz) sour cream
3 large eggs
1/3 cup strained freshly squeezed lemon juice
2 Tbsp very finely grates lemon zest (if you have a Microplane, it works
beautifully)

Place cream cheese and sugar into the bowl of your food processor and blend
until very smooth. Make sure there are no lumps, because once you add
liquids, you will never get them out. Scrape down the bowl.
Add the sour cream and process until smooth again. Add the eggs, one at a
time, pulsing to incorporate each egg before adding the next. Scrape down
the bowl.
Add the lemon juice (or whatever flavoring you chose), and lemon zest (omit
if using other flavor) and combine well. Pour into the crust and set on a
sheet pan with 1/2 inch sides to catch any butter that leaks out.
Bake 1 hour 20 minutes to 1 hour 30 minutes, or until cheesecake is set
around edges, but still has a loose looking, creamy area about 2-3 inches
across directly in the center. This will firm up when chilled. Remove from
oven and place on a rack to cool completely.
Do not refrigerate until completely cooled. This will prevent cracks.

If you don't have a processor, you can make this in the mixer, but have the
ingredients at room temp before proceeding, and make sure that the cream
cheese is lump free before proceeding.

kimberly

djs0302 said:

Combine three 8oz. packages of cream cheese with 3 eggs and 1 1/2 cups
of sugar. Blend until smooth. Pour over graham cracker crust. Bake
in a 350 degree oven for 25 minutes. Cool 10 minutes. While it's
cooling combine 1 pint of sour cream with a half cup of sugar and 2
teaspoons vanilla. Pour over the top of the warm cheesecake. Bake an
additional 10 minutes. Cool cheesecake completely before
refrigerating. Cheesecake may be topped with fruit if desired.

Thanks! That seems like enough filling to fill two crusts. Is it?

serene

Wayne Boatwright said:

This is a simple cheesecake that we particularly like. It requires a 9 or
9 inch springform pan, and works well with a crumb crust.

Then it wouldn't require a springform pan, huh? ;-)

serene, who (*blush*) bought two prepared crumb crusts for the occasion

Nexis said:

This recipe results in the most amazing cheesecake I've ever had. It's
decadent and creamy and delicious! What's more, it's quite easy to make. You
won't be disappointed.

Thanks!

serene

On Sat 16 Jul 2005 01:49:49p, serene wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

This is a simple cheesecake that we particularly like. It requires a 9 or
9 inch springform pan, and works well with a crumb crust.

Then it wouldn't require a springform pan, huh? ;-)

serene, who (*blush*) bought two prepared crumb crusts for the occasion

No, you can make cheesecake "pies" just as well. Divide the batter and
reduce the baking time. They probably shouldn't take more than an hour to
bake. Reduce the topping baking time to 10 minutes.

Enjoy!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yes, I'll google, too, but I thought I'd ask here:

My mom's New York cheesecake is the only one I've made. It's
labor-intensive, and very dense, and I'm not sure my partner will like
its sugar-cookie-like crust -- he prefers graham cracker. He wants
cheesecake for his birthday.

I've got the crust covered, but what's your best cheesecake? Flavored
or plain, something that will go well in a graham-cracker crust would be
excellent.

Thanks,

Serene

Hi Serene!

I've made the one below and like it both "Plain" and "Bleu". Both ways are
amazing. Lately I've stopped making Graham Cracker Crusts and have been
using Nilla Wafers instead! Yumm!! I also make a Marbled Cheesecake that I
love but don't have the recipe saved in my E-cookbook... so it may be a
while before I get that one posted. It's the recipe that I used when I made
our 3-tiered wedding cake. Oh, and I adore Mandarin Orange Cheesecake, too!

Liz's Bleu Cheesecake

This is the recipe for what cousin Liz served while we were in Cincinnati,
visiting over Memorial Weekend 2003. The "base" of this recipe comes from
GG (Grandma Gertrude Hackett) and she simply adds the additional Roquefort
to make it Bleu. Her preference is to add Gorgonzola, instead, but she
wasn't able to
procure it from the store (in time).

24 oz Cream Cheese
3 Egg Yolks
5 Egg Whites (whipped & folded)
1 1/2 c Sugar
1 t Vanilla
4 oz Roquefort

Graham Cracker Crust

Caramelized Sugar with toasted Pecans for topping

Cream the cream cheese and the sugar, blend in the egg yolks and vanilla.
Then fold in the egg whites and pour into a springform pan with the graham
cracker crumb crust. Sprinkle on Bleu Cheese and poke into the cheesecake.

Bake at 350 F. for 1 hour.

Caramelize some sugar, add toasted pecans and sprinkle/ladle over the
cheesecake once it's chilled.

"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

djs0302 said:

Combine three 8oz. packages of cream cheese with 3 eggs and 1 1/2 cups
of sugar. Blend until smooth. Pour over graham cracker crust. Bake
in a 350 degree oven for 25 minutes. Cool 10 minutes. While it's
cooling combine 1 pint of sour cream with a half cup of sugar and 2
teaspoons vanilla. Pour over the top of the warm cheesecake. Bake an
additional 10 minutes. Cool cheesecake completely before
refrigerating. Cheesecake may be topped with fruit if desired.

Thanks! That seems like enough filling to fill two crusts. Is it?

serene

Note the 9X13 pan, so he's making a rectangular cheesecake!

Jill

Rick & Cyndi said:

Liz's Bleu Cheesecake

Oh, my. Next time I'm feeling adventurous, this may be the ticket.

serene

(serene) said:

Yes, I'll google, too, but I thought I'd ask here:

My mom's New York cheesecake is the only one I've made. It's
labor-intensive, and very dense, and I'm not sure my partner will like
its sugar-cookie-like crust -- he prefers graham cracker. He wants
cheesecake for his birthday.

I've got the crust covered, but what's your best cheesecake? Flavored
or plain, something that will go well in a graham-cracker crust would be
excellent.

Sour Cream Cheese Pie
Lindy's Cheesecake Squares (just use graham crackers)

* Exported from MasterCook *

Sour Cream Cheese Pie

Recipe By : Mitsu Yamaguchi
Serving Size : 9 Preparation Time :0:00
Categories : Pie crusts/

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Graham cracker crust
-----PIE FILLING-----
12 oz Cream cheese
2 lg Eggs
3/4 c Sugar
2 ts Vanilla extract
1 t Lemon juice
-----SOUR CREAM TOPPING-----
8 oz Sour cream
3 1/2 tb Granulated sugar
1 t Vanilla extract

1. Prepare graham cracker crust in 9-inch pie pan.

2. Combine other above ingredients with mixer and pour into crust.

3. Bake at 350F for 15-20 minutes. Remove and cool for 5 minutes.

4. Spread sour cream topping over baked pie and return to oven for 10
minutes.

5. Chill at least 5 hours before serving.

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

* Exported from MasterCook *

Lindy's Cheesecake

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/2 cup margarine or butter -- softened
1/4 cup sugar
1 tablespoon grated lemon peel
1 egg yolk
5 8 ounce packages cream cheese -- softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup whipping (heavy) cream
3/4 cup whipping (heavy) cream
1/3 cup toasted slivered almonds, if desired

Move oven rack to lowest position. Heat oven to 400º. Lightly grease
springform pan, 9 × 3 inches; remove bottom. Mix 1 cup flour, the
margarine, 1/4 cup sugar, 1 tablespoon lemon peel and 1 egg yolk with
hands. Press one-third of the mixture evenly on bottom of pan. Place on
cookie sheet.

Bake 8 to 10 minutes or until golden brown; cool. Assemble bottom and side
of pan; secure side. Press remaining mixture all the way up side of pan.

Heat oven to 475º. Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons
flour, the orange peel, 1 tablespoon lemon peel, the salt and 2 eggs in
large bowl until smooth. Continue beating, adding remaining eggs and 2 egg
yolks, one at a time, until blended. Beat in 1/4 cup whipping cream on low
speed. Pour into pan.

Bake 15 minutes. Reduce oven temperature to 200º. Bake 1 hour. Turn off
oven and leave cheesecake in oven 15 minutes. Run metal spatula along side
of cheesecake to loosen before and after refrigerating. Cover and
refrigerate at least 12 hours.

Remove cheesecake from side of pan. Beat 3/4 cup whipping cream in chilled
bowl until stiff. Spread whipped cream over top of cheesecake. Decorate
with almonds. Refrigerate any remaining cheesecake.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998."

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

NOTES : Lindy's Cheesecake Squares: Heat oven to 400º. Lightly grease
rectangular pan, 13 × 9 × 2 inches. Press crust mixture on bottom of pan.
Do not place pan on cookie sheet. Bake 15 minutes; cool. Heat oven to 475º.
Pour cream cheese mixture into pan. Bake 15 minutes. Reduce oven
temperature to 200º. Bake about 45 minutes or until center is set. Turn off
oven and leave cheesecake in oven 15 minutes; cool 15 minutes. Cover and
refrigerate at least 12 hours.

Continue as directed—except increase almonds to 1/2 cup.

"Damsel" <[email hidden]> wrote

Quoted message said:

Sour Cream Cheese Pie

Quoted message said:

Sour Cream Cheese Pie

I just adore this stuff. My ex mil made it, and they
do sell it at Delicious Orchards. Awesome.

Thanks for the recipe. nancy

Nancy Young said:

"Damsel" <[email hidden]> wrote

Quoted message said:

Sour Cream Cheese Pie

Quoted message said:

Sour Cream Cheese Pie

I just adore this stuff. My ex mil made it, and they
do sell it at Delicious Orchards. Awesome.

Thanks for the recipe. nancy

You betcha! I hope you'll enjoy it!

Carol

Nexis said:

"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yes, I'll google, too, but I thought I'd ask here:

My mom's New York cheesecake is the only one I've made. It's
labor-intensive, and very dense, and I'm not sure my partner will like
its sugar-cookie-like crust -- he prefers graham cracker. He wants
cheesecake for his birthday.

I've got the crust covered, but what's your best cheesecake? Flavored
or plain, something that will go well in a graham-cracker crust would be
excellent. Serene,

This recipe results in the most amazing cheesecake I've ever had. It's
decadent and creamy and delicious! What's more, it's quite easy to make. You
won't be disappointed.
Creamy Lemon Cheesecake (snipped)

NOTE: You can make this *any* flavor. Just follow a couple simple rules:
First, if making chocolate cheesecake, use melted chocolate, not cocoa or
"liquid chocolate" or Hershey's syrup. And when using other flavors, whether
it be orange juice, or liqueur, don't add more than 1/4-1/3 cup additional
liquid. Change or omit the lemon juice and zest according to flavor used.
kimberly

I like almond flavor in cheesecake. What would be better, liquor or extract?
Edrena

On Sat 16 Jul 2005 08:08:37p, The Joneses wrote in rec.food.cooking:

Quoted message said:

Nexis said:

"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yes, I'll google, too, but I thought I'd ask here:

My mom's New York cheesecake is the only one I've made. It's
labor-intensive, and very dense, and I'm not sure my partner will
like its sugar-cookie-like crust -- he prefers graham cracker. He
wants cheesecake for his birthday.

I've got the crust covered, but what's your best cheesecake?
Flavored or plain, something that will go well in a graham-cracker
crust would be excellent. Serene,

This recipe results in the most amazing cheesecake I've ever had. It's
decadent and creamy and delicious! What's more, it's quite easy to
make. You won't be disappointed.
Creamy Lemon Cheesecake (snipped)

NOTE: You can make this *any* flavor. Just follow a couple simple
rules: First, if making chocolate cheesecake, use melted chocolate, not
cocoa or "liquid chocolate" or Hershey's syrup. And when using other
flavors, whether it be orange juice, or liqueur, don't add more than
1/4-1/3 cup additional liquid. Change or omit the lemon juice and zest
according to flavor used. kimberly

I like almond flavor in cheesecake. What would be better, liquor or
extract? Edrena

Edrena, I make an Amaretto Cheescake that calls for 1/4 cup Amaretto
liqueur in the batter which has 4 8-oz pkgs of cream cheese. I glaze the
top of this with warmed apricot jam.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Damsel"wrote ...

Quoted message said:

Nancy Young said:

"Damsel" wrote

Quoted message said:

Sour Cream Cheese Pie

I just adore this stuff. My ex mil made it, and they
do sell it at Delicious Orchards. Awesome.

Thanks for the recipe. nancy

You betcha! I hope you'll enjoy it!

Carol

I was telling Ed about the cheesecake thread, and he took umbrage...or
whatever. According to Ed, the gospel according to the apostle Bartholomew
(notice the lack of St; those who have done some study in such things will
understand), there is an 11th or 12th commandment stating Thou shalt not
adulterate NY-style cheesecake. That aside, he did express interest in the
bleu cheese version.

Pam

"The Joneses" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nexis said:

"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yes, I'll google, too, but I thought I'd ask here:

My mom's New York cheesecake is the only one I've made. It's
labor-intensive, and very dense, and I'm not sure my partner will like
its sugar-cookie-like crust -- he prefers graham cracker. He wants
cheesecake for his birthday.

I've got the crust covered, but what's your best cheesecake? Flavored
or plain, something that will go well in a graham-cracker crust would
be
excellent. Serene,

This recipe results in the most amazing cheesecake I've ever had. It's
decadent and creamy and delicious! What's more, it's quite easy to make.
You
won't be disappointed.
Creamy Lemon Cheesecake (snipped)

NOTE: You can make this *any* flavor. Just follow a couple simple rules:
First, if making chocolate cheesecake, use melted chocolate, not cocoa or
"liquid chocolate" or Hershey's syrup. And when using other flavors,
whether
it be orange juice, or liqueur, don't add more than 1/4-1/3 cup
additional
liquid. Change or omit the lemon juice and zest according to flavor used.
kimberly

I like almond flavor in cheesecake. What would be better, liquor or
extract?
Edrena

For me, I would go with an Amaretto liqueur, and maybe add 1/4 tsp of
extract. Also, for a topping, I would go with cherries (stir a drop or two
of extract into the glaze) and sliced toasted almonds. Wow, I want some of
this now!

kimberly