New York cheesecake vs regular?

Quoted message said:

What are the ingredient differences in the two above cheesecakes?

H2O

Sheldon said:

Quoted message said:

What are the ingredient differences in the two above cheesecakes?

H2O

Here is yet another example of how to post an utterly useless response.
The maestro does it again!

Quoted message said:

Hi,

What are the ingredient differences in the two above cheesecakes?

child

New York is regular cheesecake. It's a very dense cheesecake with a
high proportion of cream cheese to other ingredients. Personally
though I don't like New York style cheescake. I prefer a lighter and
fluffier cheesecake that has more eggs and sugar in the batter.

_.-In rec.food.cooking, [email hidden] wrote the following -._

Quoted message said:

What are the ingredient differences in the two above cheesecakes?

New York Cheescake is 'regular' cheesecake. The other stuff is
'inferior' cheesecake.

Personal opinion:
Cheesecake should way just a little less than the same volume of
24k gold.

--
.-'😉) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

Quoted message said:

Hi,

What are the ingredient differences in the two above cheesecakes?

child

The New York style Cheesecake recipe I use calls for sour cream and
lemon juice. I suppose their combined sourness helps enhance that
"cheesy-bite" that New York style possesses that other cheesecakes
don't. Kev

Quoted message said:

Hi,

What are the ingredient differences in the two above cheesecakes?

child

Here's a clue - Google for recipes for the two different kinds, and
you'll have done your own research.

N.

"Nancy1" <[email hidden]> wrote in news:1137703317.755900.91480
@g49g2000cwa.googlegroups.com:

Quoted message said:

Quoted message said:

Hi,

What are the ingredient differences in the two above cheesecakes?

child

Here's a clue - Google for recipes for the two different kinds, and
you'll have done your own research.

N.

Plus,

Visit NY and other cities.

I had to stop over in Chicago and knew that Eli's (sp?) was highly
respected so since they have a stand at O'Hare, I ordered a slice. It was
delicious. Creamier than the Trader Joe's which is NY and a little more
crumbly.

Which brings up a question I think I asked a while ago... did the famous
NY cheesecake recipe come from one of the NYC boroughs or what?

Andy

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

Quoted message said:

"Nancy1" <[email hidden]> wrote in news:1137703317.755900.91480
@g49g2000cwa.googlegroups.com:

Quoted message said:

Quoted message said:

Hi,

What are the ingredient differences in the two above cheesecakes?

child

Here's a clue - Google for recipes for the two different kinds, and
you'll have done your own research.

N.

I thought someone here said that "New York Cheesecake" and "regular
cheesecake," are one and the same. Then, what IS the name of the "other"
cheesecake? i.e., NY cheecake aka regular cheesecake vs. .........?
I, myself, have googled NY cheesecake recipes, but I'm not sure what the
specific google word would be for the "other cheesecake than NY cheesecake."
Can you give a specific? What IS the different kind other than NY
cheesecake/regular cheesecake?
Thanks,
Dee Dee

Dee Randall said:

I thought someone here said that "New York Cheesecake" and "regular
cheesecake," are one and the same. Then, what IS the name of the "other"
cheesecake? i.e., NY cheecake aka regular cheesecake vs. .........?
I, myself, have googled NY cheesecake recipes, but I'm not sure what the
specific google word would be for the "other cheesecake than NY cheesecake."
Can you give a specific? What IS the different kind other than NY
cheesecake/regular cheesecake?

I believe that NY cheesecake is more dense and firm than that other
stuff. I can't stand fluffy cheesecake.

Carol

On Thu 19 Jan 2006 09:51:14p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

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

Quoted message said:

"Nancy1" <[email hidden]> wrote in news:1137703317.755900.91480
@g49g2000cwa.googlegroups.com:

Quoted message said:

[email hidden] wrote:
> Hi,
>
> What are the ingredient differences in the two above cheesecakes?
>
> child

Here's a clue - Google for recipes for the two different kinds, and
you'll have done your own research.

N.

I thought someone here said that "New York Cheesecake" and "regular
cheesecake," are one and the same. Then, what IS the name of the
"other" cheesecake? i.e., NY cheecake aka regular cheesecake vs.
.........? I, myself, have googled NY cheesecake recipes, but I'm not
sure what the specific google word would be for the "other cheesecake
than NY cheesecake." Can you give a specific? What IS the different kind
other than NY cheesecake/regular cheesecake?

Well, Dee, you know that there are a *lot* of different typs of cheesecake.
Many would agree that one difference is New York Cheesecake has a pastry
bottom and sides whereas few others do. There's truly no single "regular"
cheesecake, as you'll find many regional differences and many differences
within the same regions. Another characteristic of New York Cheesecake is
the heavy, solid texture and high content of cream cheese. This may or may
not be shared by other versions. Regional concepts of "New York
Cheesecake" can vary signifcantly, too. I have ordered "New York
Cheesecake" that was revoltingly fluffy, with a crumb crust, and horrible
flavor. God only knows what was in it. New York Cheesecake is almost in
the genre of Caesar Salad. There is basically one type and everything else
is positively *not*. "Regular cheesecake"? No such thing.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Thu 19 Jan 2006 10:02:36p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

Dee Randall said:

I thought someone here said that "New York Cheesecake" and "regular
cheesecake," are one and the same. Then, what IS the name of the
"other" cheesecake? i.e., NY cheecake aka regular cheesecake vs.
.........? I, myself, have googled NY cheesecake recipes, but I'm not
sure what the specific google word would be for the "other cheesecake
than NY cheesecake." Can you give a specific? What IS the different kind
other than NY cheesecake/regular cheesecake?

I believe that NY cheesecake is more dense and firm than that other
stuff. I can't stand fluffy cheesecake.

Carol

Neither can I. One should be able to use it for construcint walls.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 19 Jan 2006 09:51:14p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

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

Quoted message said:

"Nancy1" <[email hidden]> wrote in news:1137703317.755900.91480
@g49g2000cwa.googlegroups.com:

>
> [email hidden] wrote:
>> Hi,
>>
>> What are the ingredient differences in the two above cheesecakes?
>>
>> child

The only differences I knew of cheesecakes, was baked and unbaked. Is that
another difference as well?

Jen

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 19 Jan 2006 09:51:14p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

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

Quoted message said:

"Nancy1" <[email hidden]> wrote in news:1137703317.755900.91480
@g49g2000cwa.googlegroups.com:

>
> [email hidden] wrote:
>> Hi,
>>
>> What are the ingredient differences in the two above cheesecakes?
>>
>> child
>
> Here's a clue - Google for recipes for the two different kinds, and
> you'll have done your own research.
>
> N.

I thought someone here said that "New York Cheesecake" and "regular
cheesecake," are one and the same. Then, what IS the name of the
"other" cheesecake? i.e., NY cheecake aka regular cheesecake vs.
.........? I, myself, have googled NY cheesecake recipes, but I'm not
sure what the specific google word would be for the "other cheesecake
than NY cheesecake." Can you give a specific? What IS the different kind
other than NY cheesecake/regular cheesecake?

Well, Dee, you know that there are a *lot* of different typs of
cheesecake.
Many would agree that one difference is New York Cheesecake has a pastry
bottom and sides whereas few others do. There's truly no single "regular"
cheesecake, as you'll find many regional differences and many differences
within the same regions. Another characteristic of New York Cheesecake is
the heavy, solid texture and high content of cream cheese. This may or
may
not be shared by other versions. Regional concepts of "New York
Cheesecake" can vary signifcantly, too. I have ordered "New York
Cheesecake" that was revoltingly fluffy, with a crumb crust, and horrible
flavor. God only knows what was in it. New York Cheesecake is almost in
the genre of Caesar Salad. There is basically one type and everything
else
is positively *not*. "Regular cheesecake"? No such thing.

--
Wayne Boatwright Õ¿Õ¬

Thanks, Wayne,
I'm thinking of making a cheesecake using all the dairy items I now have
accumulated for the below recipe. Maybe Saturday; tomorrow is my last day of
a bunch of PT appointments. Phew!

So many questions, and I have read a lot of the caveats.

DH doesn't like a cheesecake with the graham cracker crust, but I know him
too well, he'll eat anything! I don't know what to think of this recipe
that uses NO crust.

I was thinking that I'd have to buy a new pan, but I found in my storage
room a 9" crappo aluminum springform pan and a 12" beatup bain marie pan
that I can set it in -- so it seems that I've been there before. I don't
know what difference a 9" springform pan will make with this recipe. A 8x2
round will hold 7 cups; a 9x2 will hold 8 cups, and a 9x3 will hold 12 cups.

Here is the recipe I will use, but will not use Splenda, but will use sugar
instead. Any suggestions as to whether I should use less/more sugar?

I found some "OLD" unopened Pam spray, but I do have now an "Olive Oil"
spray, so am wondering which to use. Actually I would prefer butter, but
would that make a difference to the rise?

This is the recipe I've decided on; I want to use all these ingredients,
but I'm wondering, will it be firm, or fluffy? I would guess fluffy, but
will fluffy be ok with no crust? Probably so.
Thanks for any comments.
Anxious-ly,
Dee Dee

Low Carb New York Ricotta Cheesecake Recipe courtesy George Stella

Show: Low Carb and Lovin' It Episode: Deceiving Desserts

Prep Time: 30 minutes

Inactive Prep Time: 8 hours

Cook Time: 1 hour 45 minutes

Yield: 12 servings

24 ounces cream cheese, softened

1 cup extra-fine whole milk ricotta cheese (to refine, process in a food
processor for 1 minute)

1/2 cup sour cream

1 1/2 cups sugar substitute (recommended: Splenda)

1/3 cup heavy cream

1 tablespoon no sugar added vanilla extract

1 tablespoon fresh lemon juice

2 eggs

3 egg yolks

Special Equipment: 1 (8-inch) springform cake pan

Preheat oven to 400 degrees F.

Spray the springform pan with nonstick vegetable oil cooking spray. Set
aside. In a shallow roasting pan big enough to fit the cake pan, pour about
1-inch of water and place it on the center rack of the oven to preheat.

In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour
cream and sugar substitute on low speed for about 1 minute until well
blended.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon
juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the
cream cheese mixture. Beat just until blended and then turn off; be careful
not to over-whip.

Pour batter into the greased springform pan. Place pan into the heated water
bath. Bake for 15 minutes, and then lower the oven temperature to 275
degrees F. Continue baking for 1 1/2 hours, or until top is light golden
brown and cake is pulling away from the sides of the pan. Turn the oven off
when finished cooking and leave the cake in the oven to cool for 3 more
hours. (This will keep the cake nice and tall.) Then remove cake and
refrigerate before serving. Serve chilled.

kevnbro said:

Quoted message said:

Hi,

What are the ingredient differences in the two above cheesecakes?

child

The New York style Cheesecake recipe I use calls for sour cream and
lemon juice. I suppose their combined sourness helps enhance that
"cheesy-bite" that New York style possesses that other cheesecakes
don't. Kev

Your NY cheesecake sounds like my regular cheesecake. Now I'm really
confused.
--

Practice safe eating. Always use condiments.

Dee Randall said:

DH doesn't like a cheesecake with the graham cracker crust, but I know him
too well, he'll eat anything! I don't know what to think of this recipe
that uses NO crust.

Line the bottom of the springform pan with parchment paper. Voila!

This thread has gotten me hungry for cheesecake, so I'm making a
Splenda version of one later today, too.

Carol

On Thu 19 Jan 2006 10:59:53p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

Thanks, Wayne,
I'm thinking of making a cheesecake using all the dairy items I now have
accumulated for the below recipe. Maybe Saturday; tomorrow is my last
day of a bunch of PT appointments. Phew!

Glad you're at the end of that!

Quoted message said:

So many questions, and I have read a lot of the caveats.

I'll comment throughout...

Quoted message said:

DH doesn't like a cheesecake with the graham cracker crust, but I know
him too well, he'll eat anything! I don't know what to think of this
recipe that uses NO crust.

I baked my first cheesecake when I was around 15 and, as it happens, it also
did not have a crust. What I do with that recipe now is heavily butter both
the bottom and sides of the pan, then add a few spoonsful of graham cracker
crumbs and toss 'til the surface is just coated, then dump out the rest.
It's still relatively low carb and looks much nicer.

Quoted message said:

I was thinking that I'd have to buy a new pan, but I found in my storage
room a 9" crappo aluminum springform pan and a 12" beatup bain marie pan
that I can set it in -- so it seems that I've been there before. I
don't know what difference a 9" springform pan will make with this
recipe. A 8x2 round will hold 7 cups; a 9x2 will hold 8 cups, and a 9x3
will hold 12 cups.

The 9-inch pan will be fine. I'm sure you know this, but when using a
springform pan set in a bain marie, make sure you securely wrap the exterior
in heavy foil. This will insure that water will not invade the pan through
the seam.

Quoted message said:

Here is the recipe I will use, but will not use Splenda, but will use
sugar instead. Any suggestions as to whether I should use less/more
sugar?

Use only 1 cup. Taste it, but I doubt you'll need more. I'm surprised at
the amount of Splenda your recipe calls for because, IMHO, Splenda tastes
sweeter than sugar volume for volume. For the amount of batter, I think 1
cup is sweet enough.

Quoted message said:

I found some "OLD" unopened Pam spray, but I do have now an "Olive Oil"
spray, so am wondering which to use. Actually I would prefer butter,
but would that make a difference to the rise?

Cheesecakes don't rise that much. Actually, butter would probably inhibit
any expected rise less than Pam. For god's sake, don't use anything labeled
"Olive Oil" for fear of adding that flavor.

Quoted message said:

This is the recipe I've decided on; I want to use all these
ingredients, but I'm wondering, will it be firm, or fluffy? I would
guess fluffy, but will fluffy be ok with no crust? Probably so.
Thanks for any comments.
Anxious-ly,
Dee Dee

It will be firm. See further comments within recipe...

Quoted message said:

Low Carb New York Ricotta Cheesecake Recipe courtesy George Stella

Show: Low Carb and Lovin' It Episode: Deceiving Desserts

Prep Time: 30 minutes

Inactive Prep Time: 8 hours

Cook Time: 1 hour 45 minutes

Yield: 12 servings

24 ounces cream cheese, softened

1 cup extra-fine whole milk ricotta cheese (to refine, process in a food
processor for 1 minute)

This will work, but I find I get a better texture if I press the ricotta
through a *fine* sieve.

Quoted message said:

1/2 cup sour cream

1 1/2 cups sugar substitute (recommended: Splenda)

As noted above, use only 1 cup.

Quoted message said:

1/3 cup heavy cream

1 tablespoon no sugar added vanilla extract

1 tablespoon fresh lemon juice

2 eggs

3 egg yolks

Special Equipment: 1 (8-inch) springform cake pan

Preheat oven to 400 degrees F.

Spray the springform pan with nonstick vegetable oil cooking spray. Set
aside. In a shallow roasting pan big enough to fit the cake pan, pour
about 1-inch of water and place it on the center rack of the oven to
preheat.

In the bowl of an electric mixer, beat softened cream cheese, ricotta,
sour cream and sugar substitute on low speed for about 1 minute until
well blended.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon
juice, eggs, and egg yolks until blended.

Do not whisk enough for the mixture to become frothy.

Quoted message said:

Turn the mixer on medium speed, and slowly pour the egg mixture into the
cream cheese mixture. Beat just until blended and then turn off; be
careful not to over-whip.

Keep the mixer on *low* speed. You want to incorporate as little air as
possible.

Quoted message said:

Pour batter into the greased springform pan. Place pan into the heated
water bath. Bake for 15 minutes, and then lower the oven temperature to
275 degrees F. Continue baking for 1 1/2 hours, or until top is light
golden brown and cake is pulling away from the sides of the pan. Turn
the oven off when finished cooking and leave the cake in the oven to
cool for 3 more hours. (This will keep the cake nice and tall.) Then
remove cake and refrigerate before serving. Serve chilled.

Sounds like a pretty good recipe. I think I'll give it a go myself. Post
back with your results, please.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 19 Jan 2006 10:59:53p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

Thanks, Wayne,
I'm thinking of making a cheesecake using all the dairy items I now have
accumulated for the below recipe. Maybe Saturday; ...

Yes, it will be a 'go' for Saturday.

Thanks,Wayne for all the remarks. I like all the suggestions. They are
ones I can do. Regarding the graham cracker coating up the sides, please
give your suggestion.

I will stay away from the Pam & olive oil but use heavily buttered pan with
slight amount of graham craccker crumbs tossed onto bottom (and up the sides
as like flouring/coating a pan?),
PRESS ricotta thru a fine sieve,
USE 1 cup of sugar instead of Splenda,
WHEN whisking egg mixture, do not whisk to a frothiness,
SET speed 1 on my KitchenAid stand mixer so as to not incorporate air when
I'm adding the egg mixture to the cream mixture

I will incorporate all of these suggestions into my saved-and printed-out
recipe as to not forget as I go.
Nervous Nellie,
Your first cheesecake at 15; mine as far as I remember: at 70. What a pair
of cheesecakes! It's gotta be good.
Thanks so much.
Dee Dee

On Fri 20 Jan 2006 07:44:02a, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 19 Jan 2006 10:59:53p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

Thanks, Wayne,
I'm thinking of making a cheesecake using all the dairy items I now
have accumulated for the below recipe. Maybe Saturday; ...

Yes, it will be a 'go' for Saturday.

Thanks,Wayne for all the remarks. I like all the suggestions. They are
ones I can do. Regarding the graham cracker coating up the sides, please
give your suggestion.

I will stay away from the Pam & olive oil but use heavily buttered pan
with slight amount of graham craccker crumbs tossed onto bottom (and up
the sides as like flouring/coating a pan?),

Yes, exactly like flouring a pan.

Quoted message said:

PRESS ricotta thru a fine sieve,
USE 1 cup of sugar instead of Splenda,
WHEN whisking egg mixture, do not whisk to a frothiness,
SET speed 1 on my KitchenAid stand mixer so as to not incorporate air
when I'm adding the egg mixture to the cream mixture

I will incorporate all of these suggestions into my saved-and
printed-out recipe as to not forget as I go.
Nervous Nellie,
Your first cheesecake at 15; mine as far as I remember: at 70. What a
pair of cheesecakes! It's gotta be good.
Thanks so much.

You got it, Kiddo. I'll be anxious to know how you like it. have fun!

--
Wayne Boatwright Õ¿Õ¬
__________________________________________________

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Wayne Boatwright said:

Well, Dee, you know that there are a *lot* of different typs of cheesecake.

Jimmy G has a good selection of cheesecake recipes.

http://expage.com/page/jimmygscakenewsletter

Jimmy G's archive of cookies, biscotti, muffins, etc. I have found some
great recipes on his website.

http://expage.com/page/oldindexes

Becca