New York Style Cheesecake
Edsprezzo
<rosa...@my-deja.com> wrote in message news:7l2qqm$1iq$1...@nnrp1.deja.com...
> * Exported from MasterCook Mac *
>
> New York Style Strawberry Cheesecake
>
> Recipe By :
> Serving Size : 10 Preparation Time :0:00
> Categories : Cheesecake
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 cups graham cracker crumbs
> 1/4 cup reduced-calorie margarine
> 2 tablespoons brown sugar
> 1/4 cup all-purpose flour
> 6 egg white
> 2 egg yolk
> 1 1/2 teaspoons vanilla
> 1 tablespoon lemon juice
> 1/3 cup light whipping cream
> 2 teaspoons lemon zest -- finely minced
> 2 teaspoons orange zest -- finely minced
>
> Sour Cream Topping
> 2 cups sour cream
> 1/2 teaspoon vanilla
> 2 tablespoons sugar
> 1 pint strawberries -- for topping
> 1 jar apricot jam -- for topping
>
> Crust: Toss all ingredients together to combine. Press into bottom of
> springform pan. Chill while preparing filling.
> Filling: Cream the cheese on slow speed and add the sugar and flour. Add
> eggs, then yolks, one by one until thoroughly incorporated. Stir in
> vanilla, lemon juice whipping cream and zests.
> Bake for 15 minutes at 425:. Reduce heat to 225:. and bake an additional
> 55-60 minutes or until cheesecake is just set, but not browned.
> Topping: In a small bowl, mix sour cream, vanilla and sugar and set
> aside. Remove cake from oven and increase oven temp to 350:. Gently
> spread sour cream over cake and return to oven to bake an additional 8
> minutes. Remove cake to refrigerator immediately and chill overnight.
> Fruit topping: Heat jam on low with a little water in a saucepan until
> thinned. Strain and return to saucepan. Keep warm until needed, thinning
> with additional tablespoons of water if mixture thickens. Unmold chilled
> cake and brush top with apricot glaze. Arrange fruit in decorative
> concentric circles making sure all cake surface is covered. Gently brush
> apricot glaze over fruit topping using a small pastry brush. Chill.
>
> - - - - - - - - - - - - - - - - - -
>
>
> Per serving: 266 Calories; 17g Fat (56% calories from fat); 6g Protein;
> 24g Carbohydrate; 72mg Cholesterol; 196mg Sodium
> Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 1/2
> Other Carbohydrates
>
> Serving Ideas : Garnish with strawberries
>
> --
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rosa...@my-deja.com
Angela
In article <7l85k6$p48$1...@bgtnsc03.worldnet.att.net>,
"Edsprezzo" <ehy...@worldnet.att.net> wrote:
> Did I miss something? How much cheese?
Sent via Deja.com http://www.deja.com/
Share what you know. Learn what you don't.
PENMART10
LINDY'S NEW YORK STYLE CHEESECAKE
INGREDIENTS:
Crust
1 large package Nabisco Nutter Butter Sandwich Cookies
1 large bag Reese's Peanut Butter Cup Miniatures
Filling
2 1/2 pounds Philadelphia Cream Cheese
1 1/3 cups sugar
3 Tbs. flour
1 1/2 tsp. grated lemon zest
1 1/2 tsp. grated orange zest
5 whole eggs + 2 yolks
1/4 cup heavy whipping cream
1/4 tsp. vanilla
DIRECTIONS:
Preheat the oven to 400F. Butter the bottom, and sides of a 9" springform pan.
Crumb the cookies, and press into bottom, and 1/3 up the sides of pan. Place
1 layer of peanut butter cups on bottom of pan. ( remove paper cups )
In the bowl of a mixer, combine the cheese, sugar, flour, lemon , orange, and
beat well. Add the eggs, and vanilla, and beat well. Add the heavy cream,
and beat well.
Increase the oven to 550F. Pour the cheese mixture into the crust. Bake for 12
to 15 minutes. Reduce the heat to 200F, and bake for 1 hour. Turn off the
heat and keep the oven door open wide. Let the cake cool in the oven for 30
minutes.
Serves 8 to10
---
Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
Dimitri G Criona
PENMART10 wrote in message <19990628154226...@ngol04.aol.com>...
>Here's my version... kicked it up a few notches...BAM!!!
>
>LINDY'S NEW YORK STYLE CHEESECAKE
>
>INGREDIENTS:
>
>Crust
>1 large package Nabisco Nutter Butter Sandwich Cookies
>1 large bag Reese's Peanut Butter Cup Miniatures
<Big Snip>
>Sheldon
>````````````
Oh *Yum* What a great crust!
Dimitri
Rona Yuthasastrakosol
<7l8n71$4ris$1...@newssvr04-int.news.prodigy.com>...
>
<more snipped>
>>Crust
>>1 large package Nabisco Nutter Butter Sandwich Cookies
>>1 large bag Reese's Peanut Butter Cup Miniatures
>
><Big Snip>
>
>>Sheldon
>
>Oh *Yum* What a great crust!
>
>Dimitri
Why are the recipes I want always snipped?! I know, I know, so they don't
waste bandwidth or whatever that term is. But now that my ISP doesn't
download *any* posts from AOL, I seem to be spending a lot more time on
Deja. I don't get anything from WebTV, either.
BTW, Sheldon, did you ever try that halva recipe you posted awhile back? If
you did, what size can of tahini did you use? I think halva will be the
first thing I try to make when I get back to Canada in August. Then again,
if you post an answer I won't get it, anyway, so. . .never mind! I'll just
have to experiment.
rona (off to look for another recipe on Deja.com)
Tom Jones
particular recipe because it doesn't have
a crumbled cookie or cracker based crust.
"Tom's New York style cheese cake"
The batter:
put all of this in a big bowl
3 x 8oz cream cheese
1 c sugar
3 eggs
1 egg yoke
2 tbs flour
1/4 tsp salt
1/2 tsp lemon juice (bottled or fresh)
1/4 tsp vanilla
1/4 c milk
mix with an electric beater, don't worry about
hurting it. beat until smooth, you will still see
some lumps, don't worry. cover and place in
fridge until after crust is ready to be filled.
The crust:
put all of this in another big bowl
3/4 c flour
3 tbs sugar
6 tbs butter
1 egg yoke
1/2 tsp lemon juice (bottled or fresh)
1/4 tsp vanilla
preheat oven to 400 degrees
using a 9" cheese cake pan or 9" springform pan
remove the bottom and place 1/4 of the crust mix on it
mashing and spreading it out to almost the edge but
not all the way. bake in oven for about 7 minutes
or just until the crust has a nice golden brown color.
remove and let cool. put the bottom, with the crust, back
in the pan. with the rest of the crust mix ball up some
in your hand and start pressing it into the sides and
spread all around the side a little more than half the
way up the top. now pour in the batter and stick it
in a 450 degree oven for 10 minutes. Turn down the
heat to 300 and bake for 50-55 minutes, checking at
the end to see if the center is kind of solid. I usually
bake it another 5 to 10 minutes longer, I don't like it
mushy in the middle. take it out, let it cool down,
cover and put in fridge over night. enjoy.
Tom
--
---------------------------------------------------------------
-- The beliefs expressed herein are not those of my employer --
Tom Jones: DCE Performance IBM Austin, TX: email: to...@austin.ibm.com
"The Fourth Dimension is just one big crazy do not enter clambake
jungle of weirdity -- and how does it work? Never mind!" - The Tick