A cheesecake question ...
Fred
Cheesecake" on the menu.
Sometimes I ask the waitress what other kinds of
cheesecake exist, and how the New York variety differs
from the others. I have never met a waitress who knows
the answer to this question. No one in my family, or in
my circle of friends, knows the answer either.
ARE there other kinds of cheesecake? If so, what are
they? And what makes New York cheesecake different?
If you know the answer, please satisfy my curiosity by
sending an email to f_the...@yahoo.com.
Thanks!
Yours,
Fred Theobald
Brian
the cooking section of most bookstores - just have a look. The New York
cheesecake is probably the most classic of recipes. It is a dense cake - no
whipped egg whites to lighten it. The recipe is also very simple - the main
ingredients are just cheese, sugar and eggs. It is, thus, unflavored when
compared to all the different recipes out there that incorporate chocolate,
various fruits, and other flavorings. I am unsure if this recipe originated
in New York. Perhaps someone else can chime in.
--
Brian
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Fred wrote in message <37A360...@yahoo.com>...
MatCarter
has sour cream in the recipe, and not-New York cheesecake has sour cream as a
separate layer on top, with sugar, that's added after it's almost done baking.
But of course there are loads of not-New York cheesecake with out a sour cream
topping.
That's the only place I've ever seen a description, and I've looked all over
and asked lots of people, because that question used to make me wonder, too.
By the way, whipped egg whites would tend to make the cake fall after baking
In fact, Martha has a cheesecake in some book where she adds whipped whites to
make it fall on purpose in order to make a big crater, which she fills with
fruit salad. Someone had me make that for them once. My last time -- way too
many steps to be cost effective in a bakery.
Matt
Seattle WA
Fred Davidson
lemon juice. We put canned blueberry pie mix on it. Pretty good, but not
real cheese cake. Can someone post a good, easy, real cheesecake recipe?
many thanks,
J. Davidson
Brian
Well, you're welcome to mine. The ingredients are simple. the secret to
making a drop-dead cheesecake is in the preparation and cooking. I cook mine
in a water bath - this keeps the edges from drying out (due to over-cooking)
while the center of the cake gets done.
Her 'tis:
Cheese Cake
Graham cracker crumb crust
1¼ cups Graham cracker crumbs
¼ cup Sugar
cup Melted butter
Combine until well mixed. Heavily coat a 10 inch springform pan with butter
or spray liberally with Pam. Spread mixture onto the bottom of the pan and
lightly compact it to make a firm crust. Bake at 375 for 8 minutes. Set
aside to cool.
Cake batter
2½ lbs Slightly softened cream cheese
1¾ cups Sugar
3 tbs Flour
5 Large eggs
2 Large egg yolks
6 oz Melted white chocolate (optional)
1 tsp Vanilla
¼ cup Heavy (whipping) cream
½ tsp Almond extract
Blend softened cream cheese until slightly smooth. Sift sugar and flour in
a separate bowl to remove any lumps and to cut the flour into the sugar. Add
flour and sugar to the smooth cream cheese. Add one egg at a time then add
one yolk at a time. Mix just long enough to thoroughly blend each egg before
adding the next egg. Scrape the bowl often. DO NOT over beat the mixture -
this will lead to cavernous cracks forming in the top of the cake during
baking. After the last yolk has been blended, add the vanilla, heavy cream,
melted white chocolate, and almond extract. Mix just until blended.
Wrap aluminum foil around the outside of the cooled springform pan, shiny
side out. Be very careful to seal the foil around the top edge of the pan to
prevent water vapor from condensing between the foil and the pan forming a
pool of water between the pan bottom and foil jacket. Wrap the pan after
cooking the crust to prevent foil from tearing during the initial cooking
process. Pour batter into pan and try to dislodge/pop any small bubbles that
appear on the surface of the batter. Place the springform pan in a larger
baking pan filled with water. The water should come at least half-way up the
pan on the outside. Place just below the middle (2nd rung from the bottom)
of a preheated 450 oven and bake (not convection) for 15 minutes. Lower the
temperature to 250 and bake an additional 2 hours or so. The top should be
a deep yellow at the end of the baking cycle. If it is turns brownish during
the cooking cycle, cover the cake with aluminum foil. At the end of the
baking cycle, turn off the oven, remove the cake from the water bath, remove
the foil jacket from the pan, place the cake back in the oven, crack open
the oven door and let the cake cool in the oven. Cooking the cake in a water
bath prevents the perimeter of the cake from drying out in the baking
process.
Let cake sit out until it is at room temperature. Cover and refrigerate. If
the cake is still warm when it is covered and placed in the refrigerator
then condensation will form on the underside of the covering which will
probably fall on the cake when it is removed, thus marring the surface of
the cake. I usually cook the cake two days before I serve it to let it
season a bit. Remove cake from the springform pan (but leave the pan bottom
in place. Dip knife into hot water and dry before cutting each slice.
The melted white chocolate is optional. I find it cuts the sharpness of the
cream cheese and adds some subtle flavor. Use a high-quality white chocolate
like Lindt's. Don't use some crap that has palm oil as one of the main
ingredients.
Notes:
Cooking time: This is a large cake. Experiment to find the correct time in
your oven. Time will vary depending on how cold the ingredients are and how
stiff the cream cheese is which is also related to how cold it is. I like to
start with fairly stiff (cold) cream cheese. Time will also be largely
dependent on whether or not you use a water jacket. Times will be shorter if
the water bath is not used.
Raspberry sauce:
Take one bag of frozen raspberries and place in saucepan. Boil a few minutes
to soften the berries. Use a potato masher to crush the berries and release
as much juice as possible. Add ½ cup sugar for each cup of liquid. Add ½
tablespoons of corn starch for each cup of liquid. Combine ingredients in a
saucepan. Bring to a slow boil and stir until sugar is dissolved and the
mixture thickens. When mixture cools, if desired you can add about ½
tablespoons of raspberry liqueur for each cup of liquid (add more or less to
taste).
If raspberries are not added to the cake you can still make the sauce as
follows: Use as many packages of frozen raspberries as desired. Place them
in a large saucepan and bring to a simmer to soften the berries. Mash them
with a potato masher to release as much liquid as possible. I would not use
a blender because I find this can rupture the seeds and make the sauce
cloudy. Press the mixture through a fine stainless steel sieve or strainer
to separate the seeds from the liquid. Using the back of a gravy ladle seems
to work well. This should yield a certain amount of juice. Add ½ cup sugar
for each cup of juice. Add ½ tablespoons of corn starch for each cup of
liquid. Combine ingredients in a saucepan. Bring to a slow boil and stir
until sugar is dissolved and the mixture thickens. When mixture cools, if
desired you can add about ½ tablespoons of raspberry liqueur for each cup of
liquid (add more or less to taste). If you find the sauce too strong, add
water to thin it out. If the sauce is too thin, add a tiny bit more
cornstarch. If the sauce is too thick add a little water to thin it out and
use less cornstarch the next time. If any seeds or small lumps of cornstarch
remain after thickening, strain one last time before serving.
Not too terrible simple or complex. It does take practice to make of these
to the point where people will want yours over store or restaurant-bought.
--
Brian
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Fred Davidson wrote in message <37A4A782...@discover.earthlink.net>...
Adrian Mariano
>I made the non-bake cheese cake with condensed milk, cream cheese, vanilla and
>lemon juice. We put canned blueberry pie mix on it. Pretty good, but not
>real cheese cake. Can someone post a good, easy, real cheesecake recipe?
>many thanks,
>J. Davidson
How are we to know what you consider a "real" cheesecake if you don't
provide a description of what it is that you're looking for?
>> >When I go to a restaurant, I often see "New York
>> >Cheesecake" on the menu.
>> >
>> >Sometimes I ask the waitress what other kinds of
>> >cheesecake exist, and how the New York variety differs
>> >from the others. I have never met a waitress who knows
>> >the answer to this question. No one in my family, or in
>> >my circle of friends, knows the answer either.
>> >
>> >ARE there other kinds of cheesecake? If so, what are
>> >they? And what makes New York cheesecake different?
>> >
>> >If you know the answer, please satisfy my curiosity by
>> >sending an email to f_the...@yahoo.com.
The Cake Bible by Rose Levy Beranbaum suggests that the New York
cheese cake is distinguished by "refreshing tartness" that is provided
by sour cream. I personally prefer a cheesecake without sour cream,
but here is the recipe from the cake bible:
2 8-oz packages cream cheese
1 cup sugar
1 tablespoon cornstarch (opt)
3 eggs
3 tablespoons fresh squeed lemon juice
1.5 tsp vanilla
1/4 tsp s alt
3 cups sour cream
Preheat oven to 350. Beat cream cheese and sugar until very smooth (3
min), preferably with a whisk beater. Beat in cornstarch if desired.
Add eggs 1 at a time beating after each addition. Add lemon juice,
vanilla and salt and beat until incorporated. Beat in sour cream
just until blended.
Line an 8 inch by 2.5 inch springform pan with parchment and wrap the
outside of the pan with foil to prevent seepage. Pour batter into
prepared pan. Set pan in larger pan and surround it with 1 inch of
very hot water. Bake 45 minutes. Turn off oven without opening door
and let cake cool for 1 hour. Remove to a rack and cool to room
temperature. Cover and refrigerate over night.
To unmold, have a serving plate and a flat plate 8 inches in diameter,
covered with platic. Place pan on heated burner and move it around
for 15 seconds. Wipe side of pan with hot, damp towel. Run a thin
metal spatula around sides of cake and release springform pan. Place
plastic wrapped plate on top and invert. Remove bottom of pan and
parchment. Reinvert onto serving plate and smooth sides with metal
spatula.
Note: If cornstarch is omitted, a small amount of liquid will seep out
after unmolding. It can be absorbed with a paper towel. The author
prefers to skip the cornstarch as the cake is more creamy. For a
denser cake that holds moisture without cornstarch, use 6 egg yolks
instead of 3 whole eggs.
This can be baked in an 8x3 cake pan. To unmold, run a thin spatula
aaround the sides, place the pan on heated burner for 10-20 seconds,
and then invert.
The book provides several crust options, including no crust at all.
For a graham cracker crumb crust, she suggests unmolding the cake and
then patting the crumbs onto it.
Jimg
jimg
Jimmy G'scake Newsletter
http://expage.com/page/jimmygscakenewsletter
* Exported from MasterCook II *
Bloomingdale's New York Cheesecake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Graham cracker crumbs
1/2 Cup Butter -- melted
1 Cup Sugar -- divided
32 Ounces Cream cheese
2 Large Eggs -- lightly beaten
1 Teaspoon Vanilla
2 Tablespoons Cornstarch
1 Cup Sour cream
1 Teaspoon Almond extract
Preheat oven to 325F. Mix crumbs, butter and 2 tbsp sugar. Blend.
Reserve 2 tbsp for garnish. Press remainer onto bottom and sides of a
greased springform pan. Chill in freezer while preparing filling. Beat
cream cheese and remaining sugar until smooth and light. Beat in eggs,
vanilla and cornstarch and blend. Add sour cream. Pour into crust. Place
springform pan ontop of cooking rack that has been put into baking pan
later than springform pan. Fill with water to the top of the cooling rack
and bake 60 minutes. DO NOT open door. Turn off oven and keep cheesecake
in oven for an additional 60 minutes. Remove sides of pan, sprinkle with
reserved crumbs and chill. Chill over night. Garnish and serve.
- - - - - - - - - - - - - - - - - -
Fred wrote in message <37A360...@yahoo.com>...
>When I go to a restaurant, I often see "New York
>Cheesecake" on the menu.
>
>Sometimes I ask the waitress what other kinds of
>cheesecake exist, and how the New York variety differs
>from the others. I have never met a waitress who knows
>the answer to this question. No one in my family, or in
>my circle of friends, knows the answer either.
>
>ARE there other kinds of cheesecake? If so, what are
>they? And what makes New York cheesecake different?
>
>If you know the answer, please satisfy my curiosity by
>sending an email to f_the...@yahoo.com.
>
>Thanks!
>
>
>Yours,
>Fred Theobald
MatCarter
Matt
Seattle WA
Fred Davidson
for the recipe you posted!
J. Davidson
The Baker wrote:
> there is also Italian Cheese cake made with ricotta cheese
>
> * Sent from RemarQ http://www.remarq.com The Internet's Discussion Network *
> The fastest and easiest way to search and participate in Usenet - Free!
May's Pearls of Wisdom
* Exported from MasterCook *
Cheesecake Father Sarducci
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheese Cake Dessert
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Ricotta Cheese
2 Cups Sour Cream
16 Oz Cream Cheese
1 1/2 Cups Sugar
1/2 Cup Butter -- Melted
3 Extra Large Eggs
3 Tbsp Flour
3 Tbs Cornstarch
5 Tsp Vanilla
5 Tsp Fresh Lemon Juice
Combine ricotta cheese and sour cream in a mixing bowl. Beating slowly, add cream
cheese, sugar and butter. Increase speed to medium and add eggs, flour,
cornstarch, vanilla and lemon juice. Beat on highest speed possible without
splattering for 5 more minutes. Pour mixture into a 10-inch springform pan. Bake
in a preheated 350-degree oven for 1 hour. Turn heat off and leave in oven with
door closed for one more hour. Cool on rack.
- - - - - - - - - - - - - - - - - -
NOTES : Have all the ingredients at room temperature and bake the cake on the
middle rack of the oven. If you have a large capacity food processor, by all
means use it for this recipe. The steel blade will blend the ricotta to a velvety
texture and the resulting cheesecake will be very smooth and creamy.
------------------------------------------------------------
* Exported from MasterCook *
Ricotta Cheesecake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
2-1/2 c flour
3 tsp baking powder
1/2 c sugar
4 T oil
2 eggs
1/2 c milk
1/2 tsp lemon flavor
Mix and press a thin layer on the bottom and up the sides of a springform pan,
reserving some of the dough to make lattice strips on top of the filling.
Filling
3 lb ricotta
6 beaten eggs
1 c sugar
grated rind of 1 lemon
grated rind of 1 orange
dash of salt.
Combine filling ingredients, pour into prepared crust, and top with the lattice.
Bake 1 hr and 15 min at 325 deg until golden
- - - - - - - - - - - - - - - - - -
------------------------------------------------------------
* Exported from MasterCook *
Italian Ricotta Cheesecake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs
4 Lb Ricotta Cheese
2 Cups Sugar
2 Tsp Cinnamon
1 1/2 Cups Chocolate -- Shaved
Beat eggs until thick and lemon colored. Add ricotta and sugar alternately to egg
mixture. Stir in cinnamon and mix thoroughly. Fold in shaved
chocolate. Pour into 10 inch springform pan, make sure the pan is a good one, so
the water doesn't leak in. Place pan into larger pan and add enough cold water to
go about half way up sides of pan. Bake 1 1/2 hours in preheated oven at 350
degrees. Cool. Remove pan. Refrigerate until set. Garnish with chocolate swirls
if desired.
- - - - - - - - - - - - - - - - - -
Fred Davidson wrote:
--
He who beats his sword into a plowshare usually
ends up plowing for those who kept their swords
Anon
Address is Anti-Spammed...... remove NOSPAM to reply
Nancy A. Thornycroft
New York Cheesecake. Personally I don't care for it. Growing up my older
sister made a real light (only one 8 oz. pk of cream cheese) lemon
cheesecake that was so delectable. There are all kinds of cheesecakes
calling for various amounts of cream cheese.
My .00002 cents worth
Nancy
JimG002
jimg
* Exported from MasterCook II *
Italian Cheesecake
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cheesecakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces mascarpone( or cream cheese)
1 1/2 pounds part-skim ricotta cheese
3 egg yolks -- lightly beaten
1/2 cup sugar
2 tablespoons cognac or brandy
2 tablespoons vanilla
2 9" prepared crumb pie crusts
Cream the cheeses together, add egg yolks, syugar, cognac and vanilla. Pour
into prepared pie crusts .Bake at 375 F for 30 minutes or until tester inserted
in center comes out clean. Makes 2 pies. Note: Amaretto, frangelica or other
liquiers may be substituted for the cognac. For a plain cheesecake, use only
the vanilla. Chopped pecans or other nuts may be added.
From the Dallas Morning News, by Waltrina Stovall.
Charlie Sorsby
Fred Davidson <jal...@discover.earthlink.net> wrote:
= I made the non-bake cheese cake with condensed milk, cream cheese, vanilla and
= lemon juice. We put canned blueberry pie mix on it. Pretty good, but not
= real cheese cake. Can someone post a good, easy, real cheesecake recipe?
= many thanks,
= J. Davidson
I've found the recipe on the back of the Philadelphia brand of
cream cheese to be fairly easy and it tasted good to me. I don't
know if it's on the tubs or not--I use the square or rectangular
packages wrapped in foil.
--
Best regards,
Charlie "Older than dirt" Sorsby San Antonio, NM "I'm the NRA!"
c...@swcp.com www.swcp.com/~crs USA Life Member since 1965