cheesecake under duress

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

Quoted message said:

Last week while out of town I made my host a cheesecake using the

requisite

Quoted message said:

ingredients with my only equipment being a fork, a teaspoon, and a square
pan. Oh and the oven, which blackened the cheesecake within the first 10
minutes. I peeled off the burned skin and continued baking it on low,

which

Quoted message said:

produced a nice carmelized-yet-creamy cheesecake. Given my tools the whole
process did suck.

Here's the recipe for the cheesecake made with a fork, a teaspoon, and a
square pan

Square Cheesecake
(derived from epicurious.com's Honey Cheesecake Squares and baked using an
amended New York Cheesecake method)

12 (4 3/4- by 2 1/2-inch) graham crackers
5 tablespoons sugar
6 tablespoons unsalted butter, melted
32 oz cream cheese, softened
4 large eggs
8 tablespoons milk
1 tablespoon finely grated fresh lemon zest
1/3 cup fresh lemon juice
1 cup mild honey

Preheat oven to 550ºF.

Have all ingredients at room temp.
Crumble graham crackers by placing them in a plastic grocery bag and
whacking them with a beer bottle. Mix in the sugar and a pinch of salt. Pour
the crumbs into an ungreased 11x17 square baking pan and add the butter,
then press mixture evenly over bottom of the pan.

Use the fork to mix one block of cream cheese with the milk. Add another
block and mix until smooth. Alterately add an egg and another block of cream
cheese, mixing till smooth with each addition. Add the zest, lemon juice,
and honey and blend well.

Pour filling over crust. Bake for about 5 minutes in the hot oven until the
top is carmelized-brownish.

(This is where the top of my cake turned black. I removed the burned skin
and in my panic left the oven off for 45 minutes, with the cake inside).

Turn the oven down to 300 and bake and bake in middle of oven until almost
set (it's ok if the center is just a little jiggly), about 30 minutes. Cool
cheesecake in pan, then chill, covered, until cold, at least 3 hours. Cut
into squares.

(I baked the cheesecake in a water bath, with the 11x17 pan set in a 9x13
pan filled with water. I put the water into the larger pan AFTER the 11x17
pan was in it).

..

On Sun 29 May 2005 09:34:59p, rmg wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

Last week while out of town I made my host a cheesecake using the
requisite ingredients with my only equipment being a fork, a teaspoon,
and a square pan. Oh and the oven, which blackened the cheesecake
within the first 10 minutes. I peeled off the burned skin and continued
baking it on low, which produced a nice carmelized-yet-creamy
cheesecake. Given my tools the whole process did suck.

Here's the recipe for the cheesecake made with a fork, a teaspoon, and a
square pan

Square Cheesecake
(derived from epicurious.com's Honey Cheesecake Squares and baked using
an amended New York Cheesecake method)

12 (4 3/4- by 2 1/2-inch) graham crackers
5 tablespoons sugar
6 tablespoons unsalted butter, melted
32 oz cream cheese, softened
4 large eggs
8 tablespoons milk
1 tablespoon finely grated fresh lemon zest
1/3 cup fresh lemon juice
1 cup mild honey

Preheat oven to 550ºF.

Have all ingredients at room temp.
Crumble graham crackers by placing them in a plastic grocery bag and
whacking them with a beer bottle. Mix in the sugar and a pinch of salt.
Pour the crumbs into an ungreased 11x17 square baking pan and add the
butter, then press mixture evenly over bottom of the pan.

Use the fork to mix one block of cream cheese with the milk. Add another
block and mix until smooth. Alterately add an egg and another block of
cream cheese, mixing till smooth with each addition. Add the zest, lemon
juice, and honey and blend well.

Pour filling over crust. Bake for about 5 minutes in the hot oven until
the top is carmelized-brownish.

(This is where the top of my cake turned black. I removed the burned
skin and in my panic left the oven off for 45 minutes, with the cake
inside).

Turn the oven down to 300 and bake and bake in middle of oven until
almost set (it's ok if the center is just a little jiggly), about 30
minutes. Cool cheesecake in pan, then chill, covered, until cold, at
least 3 hours. Cut into squares.

(I baked the cheesecake in a water bath, with the 11x17 pan set in a
9x13 pan filled with water. I put the water into the larger pan AFTER
the 11x17 pan was in it).

I'm hoping you put the 9 x 13 pan in the 11 x 17. What you described would
be a very tight fit! :-)

--
Wayne Boatwright *¿*
____________________________________________

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

Well, I think you are very clever making the cheesecake with so few
implements. Round of applause.......more.....more.
Goes to show you could make this camping if you had a camp oven or
improvisation of such.
Did it taste yum?

Bronnie
Oz

In article <[email hidden]>, "rmg"

Quoted message said:

Here's the recipe for the cheesecake made with a fork, a teaspoon, and a
square pan

Quoted message said:

Square Cheesecake
(derived from epicurious.com's Honey Cheesecake Squares and baked
using an amended New York Cheesecake method)

-snipped-

Quoted message said:

Pour the crumbs into an ungreased 11x17 square baking pan and add the
butter, then press mixture evenly over bottom of the pan.

Point of order, Your Honor. 11x17 is not square.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

This is driving me insane!!!! I keep reading: "Cheesecake Under
Dress" and I feel all icky from the sticky stuff.

Margaret Suran said:

This is driving me insane!!!! I keep reading: "Cheesecake Under
Dress" and I feel all icky from the sticky stuff.

LOL! That would indeed be sticky!

Jill

Margaret Suran said:

This is driving me insane!!!! I keep reading: "Cheesecake Under
Dress" and I feel all icky from the sticky stuff.

ROFL! How many extra showers have you had to take since the thread
started?

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

In article <[email hidden]>, Margaret Suran

Quoted message said:

This is driving me insane!!!! I keep reading: "Cheesecake Under
Dress" and I feel all icky from the sticky stuff.

You needed a better choice of words, Margaret.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

Melba's Jammin said:

Quoted message said:

This is driving me insane!!!! I keep reading: "Cheesecake Under
Dress" and I feel all icky from the sticky stuff.

You needed a better choice of words, Margaret.

I would have not needed anything, if you had not commented about it.

In article <[email hidden]>, Margaret Suran

Quoted message said:

Melba's Jammin' wrote:

Quoted message said:

Quoted message said:

Quoted message said:

This is driving me insane!!!! I keep reading: "Cheesecake Under
Dress" and I feel all icky from the sticky stuff.

Quoted message said:

Quoted message said:

You needed a better choice of words, Margaret.

Quoted message said:

I would have not needed anything, if you had not commented about it.

The devil came into my soul. Again.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton