cheesecake

Yes, the sour cream does make a difference in the cheesecake. I bake and sell about 30 cheesecakes a
week. NY Style, Double Chocolate Dreamsicle, Grasshopper, Turtle, Mocha Bourbon Pecan Pie
Cheesecake, Amerretto, and many, many more. All of them have variables of cream cheese, eggs and
sour cream.

--
Jim Owner Camelot Bakery and Kitchens "Do not meddle in the affairs of dragons for thou art crunchy
and taste good with ketchup" camelot [email hidden]

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

Quoted message said:

I just joined this newsgroup and I have a question. I made my first cheesecake yesterday and
although it came out OK it didn't come like I

hoped

Quoted message said:

it would. It didn't have that thick cheesy flavor of New York Style cheesecake and i'm not sure
why. I used 19 oz of cream cheese, 1 cup

sugar,

Quoted message said:

1/2 teaspoon lemon juice, 1/2 teaspoon of vanilla and 3 eggs for the filling. I've noticed some
recipes call for sour cream. Is that what was missing for the effect I wanted? Any ideas?

--
Kathy

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

Quoted message said:

I just joined this newsgroup and I have a question. I made my first cheesecake yesterday and
although it came out OK it didn't come like I

hoped

Quoted message said:

it would. It didn't have that thick cheesy flavor of New York Style cheesecake and i'm not sure
why. I used 19 oz of cream cheese, 1 cup

sugar,

Quoted message said:

1/2 teaspoon lemon juice, 1/2 teaspoon of vanilla and 3 eggs for the filling. I've noticed some
recipes call for sour cream. Is that what was missing for the effect I wanted? Any ideas?

--
Kathy

Sour cream is essential for that New York Cheesecake flavor. With these guidelines you can make any
amount of filling you want. The ratios are for every pound of cream cheese: Pinch of salt
3/4 cup sugar,
4/4 teaspoon lemon juice,
5/4 teaspoon vanilla 3 tablespoons sour cream One egg yolk Two whole eggs

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

Quoted message said:

I just joined this newsgroup and I have a question. I made my first cheesecake yesterday and
although it came out OK it didn't come like I

hoped

Quoted message said:

it would. It didn't have that thick cheesy flavor of New York Style cheesecake and i'm not sure
why. I used 19 oz of cream cheese, 1 cup

sugar,

Quoted message said:

1/2 teaspoon lemon juice, 1/2 teaspoon of vanilla and 3 eggs for the filling. I've noticed some
recipes call for sour cream. Is that what was missing for the effect I wanted? Any ideas?

--
Kathy

Here's the recipe for Junior's New York cheesecake. It's got that very dense-yet-creamy consistency
- it might be what you're looking for. Some NY cheesecakes do indeed contain sour cream; this one
doesn't. Some people prefer the added tang of sour cream, so your best bet is to experiment to see
which type of cheesecake appeals to you.

I've made this recipe countless times, so it's tried-and-true. :-)

Karen

Junior's Cheesecake From "The New York Cookbook" by Molly O'Neill

1/4 cup graham cracker crumbs
2/4 cup plus 2 tablespoons sugar 3 tablespoons sifted cornstarch 30 ounces (3 3/4 large packages)
cream cheese, softened 1 large egg
3/2 cup heavy (whipping) cream
4/4 teaspoon vanilla extract

5. Preheat the oven to 350°. Generously butter the bottom and sides of a 8-inch springform pan.
Lightly coat the bottom of the pan with the graham cracker crumbs and refrigerate the pan.

6. In a large bowl, combine the sugar and the cornstarch. Beat in the cream cheese. Beat in the egg.
Slowly drizzle in the heavy cream, beating constantly. Add the vanilla and stir well. Pour the
mixture into the prepared pan. Bake until the top is golden, 40 to 45 min. Cool in the pan on a
wire rack for 3 hrs.

Serves 8 to 10

"Karen" <[email hidden]> wrote in message
news:dJEDb.570542$Fm2.534873@attbi_s04...

Quoted message said:

Here's the recipe for Junior's New York cheesecake. It's got that very dense-yet-creamy
consistency - it might be what you're looking for. Some

NY

Quoted message said:

cheesecakes do indeed contain sour cream; this one doesn't. Some people prefer the added tang of
sour cream, so your best bet is to experiment to see which type of cheesecake appeals to you.

I've made this recipe countless times, so it's tried-and-true. :-)

Karen

Junior's Cheesecake From "The New York Cookbook" by Molly O'Neill

1/4 cup graham cracker crumbs
3/4 cup plus 2 tablespoons sugar 3 tablespoons sifted cornstarch 30 ounces (3 3/4 large packages)
cream cheese, softened 1 large egg
1/2 cup heavy (whipping) cream
3/4 teaspoon vanilla extract

This is my favorite cheesecake and it always turns out perfect. Funny thought, the recipe that I
use is from Junior's Cookbook and it is different than the one you posted. The one in their
cookbook has a sponge cake base, two eggs instead of one, more cream and more sugar and essentially
the same amount of cream cheese. I posted the recipe in the "What to serve for Christmas" thread a
couple of days ago.

Karen said:

Here's the recipe for Junior's New York cheesecake. It's got that very dense-yet-creamy
consistency - it might be what you're looking for. Some NY cheesecakes do indeed contain sour
cream; this one doesn't.

Someone once posted here asking for a recipe for creamy cheesecake ... not that dry New York style
cheesecake. Say what??? How much creamier can you get than New York style cheesecake?? Liquid
cheesecake you drink from a glass?

(laugh) nancy

Camelot Bakery said:

Yes, the sour cream does make a difference in the cheesecake. I bake and sell about 30 cheesecakes
a week. NY Style, Double Chocolate Dreamsicle, Grasshopper, Turtle, Mocha Bourbon Pecan Pie
Cheesecake, Amerretto, and many, many more. All of them have variables of cream cheese, eggs and
sour cream.

What's the maximum amount of Sour Cream you can add to the Cheesecake and still keep it as dense as
possible?... The last time I added Sour Cream the cake turned out way to creamy...

~john!

--
Say hello to the rug's topography...It holds quite a lot of interest with your face down on it...

Nancy Young <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Karen said:

Here's the recipe for Junior's New York cheesecake. It's got that very dense-yet-creamy
consistency - it might be what you're looking for. Some NY cheesecakes do indeed contain sour
cream; this one doesn't.

Someone once posted here asking for a recipe for creamy cheesecake ... not that dry New York style
cheesecake. Say what??? How much creamier can you get than New York style cheesecake?? Liquid
cheesecake you drink from a glass?

(laugh) nancy

How about as creamy as .............

Khalua Cheesecake

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

Filling: 1 1/2 cups Semi-sweet chocolate pieces (I used 300g of milk chocolate buttons)
2/4 cup Kahlua (I ended up using about ¾ cup :-) 2 Tbs. Butter 2 eggs, beaten
3/3 cup sugar
4/4 tsp. Salt 1 cup Sour cream (250g) 2 x 8 oz.(250g) pkgs. cream cheese, softened and cut
into pieces

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

Preheat oven to 350 deg. (180 Celsius)

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

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

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

Refrigerate for several hours or overnight.

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

--

Peter Lucas Brisbane Australia

The other day I went to the local religious book store where I saw a "Honk if you really love Jesus"
bumper sticker. I bought it and put it on the back bumper of my car, and I'm glad I did. What an
uplifting experience followed.

Stopped at the light of a busy intersection, just lost in thought about the Lord and didn't
notice that the light had changed. That bumper sticker really worked! I found lots of people who
love Jesus.

Why, the guy behind me started to honk like crazy. He must really love the Lord because pretty soon
he leaned out his window and yelled, "Jesus Christ!" as loud as he could. Why, it was like a
football game with him shouting, "Go, Jesus Christ, Go!" Everyone else started honking, so I leaned
out my window and waved and smiled to all those loving people.

There must have been a guy from Florida back there because I could hear him yelling something about
a sunny beach, and I saw him waving in a funny way with only his middle finger stuck up in the air.
I had recently asked my two grandsons what that meant. They kind of squirmed, looked at each other,
giggled, and told me that it was the Hawaiian good luck sign, so I leaned out the window and gave
him the good luck sign back.

A couple of the people were so caught up in the joy of the moment that they got out of their cars
and were walking towards me. I bet they wanted to pray, but just then I noticed that the light had
changed, and I stepped on the gas. It's a good thing I did, because I was the only car to get across
the intersection. I looked back at them standing there. I leaned out the window, gave them a big
smile, and held up the Hawaiian Good Luck sign as I drove away.

Nancy Young said:

Someone once posted here asking for a recipe for creamy cheesecake ... not that dry New York style
cheesecake. Say what??? How much creamier can you get than New York style cheesecake?? Liquid
cheesecake you drink from a glass?

I thought New York Cheesecake was more dense than creamy?

~john!

--
Say hello to the rug's topography...It holds quite a lot of interest with your face down on it...

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

Quoted message said:

This is my favorite cheesecake and it always turns out perfect. Funny thought, the recipe that I
use is from Junior's Cookbook and it is

different

Quoted message said:

than the one you posted. The one in their cookbook has a sponge cake

base,

Quoted message said:

two eggs instead of one, more cream and more sugar and essentially the

same

Quoted message said:

amount of cream cheese. I posted the recipe in the "What to serve for Christmas" thread a couple
of days ago.

Junior's had more than one kind of cheesecake, hence the different recipes. I started making the
simpler one and have stayed with it because it always goes over so well. I've been very tempted
to try the sponge cake base recipe because it looks so darned good, but the sponge cake adds a
lot of carbs (I'm diabetic). I can use Splenda in my recipe, leaving off the crust, for a great
low-carb version.

Karen

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

Quoted message said:

Someone once posted here asking for a recipe for creamy cheesecake ... not that dry New York style
cheesecake. Say what??? How much creamier can you get than New York style cheesecake?? Liquid
cheesecake you drink from a glass?

(laugh) nancy

Hmmm...you might be onto something here, Nancy: Cheesecake milkshake?? This might be the start of a
new fad! :-)

Actually, I've had really lousy so-called "New York style" cheesecake that is crumbly (OK, dry), so
maybe that other poster had also gotten an inferior cheesecake. Different brands of cream cheese
produce different results. I've found that if I use Philadelphia brand cream cheese, the texture is
perfect. Last week I used Borden's cream cheese (it was on sale) to make a cheesecake using the same
recipe I always use, and it was like rubber. So all cream cheese is not equal, as I found out.

Karen

"Karen" <[email hidden]> wrote in message
news:eRPDb.569523$Tr4.1542999@attbi_s03...

Quoted message said:

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

Quoted message said:

This is my favorite cheesecake and it always turns out perfect. Funny thought, the recipe that I
use is from Junior's Cookbook and it is

different

Quoted message said:

than the one you posted. The one in their cookbook has a sponge cake

base,

Quoted message said:

two eggs instead of one, more cream and more sugar and essentially the

same

Quoted message said:

amount of cream cheese. I posted the recipe in the "What to serve for Christmas" thread a couple
of days ago.

Junior's had more than one kind of cheesecake, hence the different

recipes.

Quoted message said:

I started making the simpler one and have stayed with it because it always goes over so well. I've
been very tempted to try the sponge cake base recipe because it looks so darned good, but the
sponge cake adds a lot of carbs (I'm diabetic). I can use Splenda in my recipe, leaving off the
crust, for a great low-carb version.

Interesting. I wouldn't expect a crumb crust to have less carbs than a sponge layer.

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

Quoted message said:

Interesting. I wouldn't expect a crumb crust to have less carbs than a sponge layer.

I think you misunderstood my response - here's what I said: "I can use Splenda in my recipe,
**leaving off the crust**, for a great low-carb version." To clarify: I omit the graham cracker
crust when I make cheesecake for myself.

Actually, the graham crackers provide really just a dusting rather than a true crust, so I'm
probably not saving that many carbs, but it makes me feel like I'm being good if I leave that part
out of the recipe... :-)

Karen

Quoted message said:

Double Chocolate Dreamsicle,

Can you post the recipe for this ... sounds wonderful! ~Kat

"I think I would like to call myself 'the girl who wanted to be God'. Yet if I were not in this
body, where would I be--perhaps I am destined to be classified and qualified. But, oh, I cry out
aginst it." --Sylvia Plath

Double Chocolate Cheesecake

Crust: 2 Cups Oreo Cookies- crushed
1/2 Cup Butter Filling: 24 Ounces Cream Cheese- softened 1 Cup Sugar 5 Eggs 1 Cup Cream Cheese 2
Squares Bittersweet Chocolate 5 Squares SemiSweet Chocolate

Melt chocolates in double boiler and let cool. Mix cookie crumbs and butter and press into ungreased
10-inch springform pan. Mix together cream cheese and sugar. Add eggs one at a time, mixing them
good with the mixture. Mix in sour cream. Slowly add chocolate to mixture. Pour into springform pan.
Bake in preheated oven @325F for 1 1/2 hours or until center is firm. Take a sharp knife and run
around the edge of the pan, loosening the edges and allow to cool for one hour in the oven with the
door slightly open. Cool to room temperature, then refrigerate for 12 hours.

Garnish with whipped cream and chocolate shavings.

--
Jim Owner Camelot Bakery and Kitchens "Do not meddle in the affairs of dragons for thou art crunchy
and taste good with ketchup" [email hidden]

"Jarkat2002" <[email hidden]> wrote in message news:20031216084617.26239.00001076@mb-
m06.aol.com...

Quoted message said:

Quoted message said:

Double Chocolate Dreamsicle,

Can you post the recipe for this ... sounds wonderful! ~Kat

"I think I would like to call myself 'the girl who wanted to be God'. Yet

if I

Quoted message said:

were not in this body, where would I be--perhaps I am destined to be

classified

Quoted message said:

and qualified. But, oh, I cry out aginst it." --Sylvia Plath

"Camelot Bakery" <[email hidden]> wrote in message
news:xJnEb.22$Au1.13@fe01...

Quoted message said:

Double Chocolate Cheesecake

Crust: 2 Cups Oreo Cookies- crushed
1/2 Cup Butter Filling: 24 Ounces Cream Cheese- softened 1 Cup Sugar 5 Eggs 1 Cup Cream Cheese 2
Squares Bittersweet Chocolate 5 Squares SemiSweet Chocolate

Melt chocolates in double boiler and let cool. Mix cookie crumbs and butter and press into
ungreased 10-inch springform pan. Mix together cream cheese and sugar. Add eggs one at a time,
mixing them good with the mixture. Mix in sour cream. Slowly add chocolate to mixture. Pour into
springform pan. Bake in preheated oven @325F for 1 1/2 hours or until center is firm. Take a sharp
knife and run around the edge of the pan, loosening the edges and allow to cool for one hour in
the oven with the door slightly open. Cool to room temperature, then refrigerate for 12 hours.

Garnish with whipped cream and chocolate shavings.

--
Jim Owner Camelot Bakery and Kitchens "Do not meddle in the affairs of dragons for thou art
crunchy and taste good with ketchup" [email hidden]

I think the second mention of Cream Cheese (1 cup) should be sour cream

Quoted message said:

"Jarkat2002" <[email hidden]> wrote in message news:20031216084617.26239.00001076@mb-
m06.aol.com...

Double Chocolate Dreamsicle,

Quoted message said:

Quoted message said:

Can you post the recipe for this ... sounds wonderful! ~Kat