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Thread: REC: Cheesecake

  1. #1
    Becca Guest

    Default REC: Cheesecake

    Cheesecake

    *Recipe* By : Becca
    Serving Size : Preparation Time :0:00
    Categories : Cakes Desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    (All ingredients should be room temperature)

    5 8oz. pkgs cream cheese
    1 3/4 cups sugar or Splenda
    4 tbsp. potato flour, corn starch or flour
    1 tbsp. vanilla
    1 tbsp. lemon juice
    2 tsp. lemon zest
    1 16 oz. carton sour cream
    1 stick butter
    4 large eggs

    Preheat oven to 325. Place a pan of water on the lowest rack in the
    oven. Using a mixer, beat the cream cheese, then add the sugar, potato
    flour, vanilla, lemon juice and lemon zest and beat until smooth. Add
    sour cream and butter and mix well. On low speed, add the eggs, one at
    a time, mixing until each egg is absorbed into the batter.

    Pour the batter into a prepared pan and bake for 60 minutes, then turn
    off the oven and leave the cheesecake in the oven for 2 hours. Chill at
    least 4-5 hours before serving.


    Note: this makes a really big cheesecake and the batter reaches the top
    of the flat beater in my KitchenAid mixer. This will make a large
    cheesecake or two small ones.











  2. #2
    Wayne Boatwright Guest

    Default Re: REC: Cheesecake

    On Mon 09 Mar 2009 12:54:27p, Becca told us...

    > Cheesecake
    >
    > *Recipe* By : Becca
    > Serving Size : Preparation Time :0:00
    > Categories : Cakes Desserts
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    >
    > (All ingredients should be room temperature)
    >
    > 5 8oz. pkgs cream cheese
    > 1 3/4 cups sugar or Splenda
    > 4 tbsp. potato flour, corn starch or flour
    > 1 tbsp. vanilla
    > 1 tbsp. lemon juice
    > 2 tsp. lemon zest
    > 1 16 oz. carton sour cream
    > 1 stick butter
    > 4 large eggs
    >
    > Preheat oven to 325. Place a pan of water on the lowest rack in the
    > oven. Using a mixer, beat the cream cheese, then add the sugar, potato
    > flour, vanilla, lemon juice and lemon zest and beat until smooth. Add
    > sour cream and butter and mix well. On low speed, add the eggs, one at
    > a time, mixing until each egg is absorbed into the batter.
    >
    > Pour the batter into a prepared pan and bake for 60 minutes, then turn
    > off the oven and leave the cheesecake in the oven for 2 hours. Chill at
    > least 4-5 hours before serving.
    >
    >
    > Note: this makes a really big cheesecake and the batter reaches the top
    > of the flat beater in my KitchenAid mixer. This will make a large
    > cheesecake or two small ones.


    Thanks for posting this, Becca. Did you make a comment earlier that it was
    solid enough to pick up and eat out of hand after being refrigerated
    overnight? That's what I'm looking for.

    --
    Wayne Boatwright

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

  3. #3
    Damsel in dis Dress Guest

    Default Re: REC: Cheesecake

    On Mon, 09 Mar 2009 14:54:27 -0500, Becca <[email protected]> wrote:

    > Cheesecake
    >
    >*Recipe* By : Becca


    Thank you, m'dear!

    Carol

    --
    Change "invalid" to JamesBond's agent number to reply.

  4. #4
    Wayne Boatwright Guest

    Default Re: REC: Cheesecake

    On Mon 09 Mar 2009 03:37:10p, Pete C. told us...

    >
    > Wayne Boatwright wrote:
    >>

    >
    > <snipped>
    >
    >> Thanks for posting this, Becca. Did you make a comment earlier that it
    >> was solid enough to pick up and eat out of hand after being
    >> refrigerated overnight? That's what I'm looking for.

    >
    > My recipe that was reposted in the earlier cheesecake thread is. I find
    > it to be the optimum consistency, dense without being gluey.
    >


    I don't think I saw your recipe, Pete. What I'm always looking for is a
    cheesecake that is very dense, not gluey, and on the dry side.

    --
    Wayne Boatwright

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

  5. #5
    ChattyCathy Guest

    Default Re: REC: Cheesecake

    Becca wrote:

    > Cheesecake
    >
    > *Recipe* By : Becca


    So where's the crust?

    ;-)
    --
    Cheers
    Chatty Cathy - ducking and running and waving to Pete

  6. #6
    Wayne Boatwright Guest

    Default Re: REC: Cheesecake

    On Mon 09 Mar 2009 02:42:40p, ChattyCathy told us...

    > Becca wrote:
    >
    >> Cheesecake
    >>
    >> *Recipe* By : Becca

    >
    > So where's the crust?
    >
    > ;-)


    Not all cheesecakes have a crust, but one could easily be added, either
    pastry or crumb.

    --
    Wayne Boatwright

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

  7. #7
    Pete C. Guest

    Default Re: REC: Cheesecake


    Wayne Boatwright wrote:
    >


    <snipped>

    > Thanks for posting this, Becca. Did you make a comment earlier that it was
    > solid enough to pick up and eat out of hand after being refrigerated
    > overnight? That's what I'm looking for.


    My recipe that was reposted in the earlier cheesecake thread is. I find
    it to be the optimum consistency, dense without being gluey.

  8. #8
    Damsel in dis Dress Guest

    Default Re: REC: Cheesecake

    On Mon, 09 Mar 2009 21:42:30 GMT, Wayne Boatwright
    <[email protected]> wrote:

    >I don't think I saw your recipe, Pete. What I'm always looking for is a
    >cheesecake that is very dense, not gluey, and on the dry side.


    * Exported from MasterCook *

    Pete's Cheesecake

    Recipe By :Pete C.
    Serving Size : 0 Preparation Time :0:00
    Categories : Cheesecakes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    16 ounces ricotta cheese
    16 ounces cream cheese
    4 eggs
    1/2 lemon -- juice only
    1 teaspoon vanilla
    3 tablespoons cornstarch
    3 tablespoons flour
    1/2 cup melted butter -- (1 stick)
    1 1/2 cups sugar
    16 ounces sour cream

    Cream the ricotta and cream cheese until smooth.
    Gradually add the eggs one at a time
    Beat smooth after each egg
    Add the remaining ingredients, except sour cream, and continue beating
    until well blended .
    Fold in sour cream .

    Bake at 325 degrees for 1 hour-10 minutes in a 9-inch spring form pan
    ..
    Turn off oven and leave cake in oven for 2 hours or longer .

    S(Shared by):
    "Pete C. (RFC - January 6, 2008)"

    - - - - - - - - - - - - - - - - -

    --
    Change "invalid" to JamesBond's agent number to reply.

  9. #9
    Wayne Boatwright Guest

    Default Re: REC: Cheesecake

    On Mon 09 Mar 2009 04:41:31p, Damsel in dis Dress told us...

    > On Mon, 09 Mar 2009 21:42:30 GMT, Wayne Boatwright
    > <[email protected]> wrote:
    >
    >>I don't think I saw your recipe, Pete. What I'm always looking for is a
    >>cheesecake that is very dense, not gluey, and on the dry side.

    >
    > * Exported from MasterCook *
    >
    > Pete's Cheesecake
    >
    > Recipe By :Pete C.
    > Serving Size : 0 Preparation Time :0:00
    > Categories : Cheesecakes
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 16 ounces ricotta cheese
    > 16 ounces cream cheese
    > 4 eggs
    > 1/2 lemon -- juice only
    > 1 teaspoon vanilla
    > 3 tablespoons cornstarch
    > 3 tablespoons flour
    > 1/2 cup melted butter -- (1 stick)
    > 1 1/2 cups sugar
    > 16 ounces sour cream
    >
    > Cream the ricotta and cream cheese until smooth.
    > Gradually add the eggs one at a time
    > Beat smooth after each egg
    > Add the remaining ingredients, except sour cream, and continue beating
    > until well blended .
    > Fold in sour cream .
    >
    > Bake at 325 degrees for 1 hour-10 minutes in a 9-inch spring form pan
    > .
    > Turn off oven and leave cake in oven for 2 hours or longer .
    >
    > S(Shared by):
    > "Pete C. (RFC - January 6, 2008)"
    >


    Thank you, Carol! I love ricotta in cheesecake. This certainly looks like
    it fits what I'm looking for. You're a doll!

    --
    Wayne Boatwright

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

  10. #10
    Damsel in dis Dress Guest

    Default Re: REC: Cheesecake

    On Mon, 09 Mar 2009 23:52:31 GMT, Wayne Boatwright
    <[email protected]> wrote:

    >Thank you, Carol! I love ricotta in cheesecake. This certainly looks like
    >it fits what I'm looking for. You're a doll!


    Aw, shucks! Glad I could help.

    Carol

    --
    Change "invalid" to JamesBond's agent number to reply.

  11. #11
    Wayne Boatwright Guest

    Default Re: REC: Cheesecake

    On Mon 09 Mar 2009 09:16:04p, Pete C. told us...

    >
    > Wayne Boatwright wrote:
    >>
    >> On Mon 09 Mar 2009 04:41:31p, Damsel in dis Dress told us...
    >>
    >> > On Mon, 09 Mar 2009 21:42:30 GMT, Wayne Boatwright
    >> > <[email protected]> wrote:
    >> >
    >> >>I don't think I saw your recipe, Pete. What I'm always looking for
    >> >>is a cheesecake that is very dense, not gluey, and on the dry side.
    >> >
    >> > * Exported from MasterCook *
    >> >
    >> > Pete's Cheesecake
    >> >
    >> > Recipe By :Pete C.
    >> > Serving Size : 0 Preparation Time :0:00
    >> > Categories : Cheesecakes
    >> >
    >> > Amount Measure Ingredient -- Preparation Method
    >> > -------- ------------ --------------------------------
    >> > 16 ounces ricotta cheese
    >> > 16 ounces cream cheese
    >> > 4 eggs
    >> > 1/2 lemon -- juice only
    >> > 1 teaspoon vanilla
    >> > 3 tablespoons cornstarch
    >> > 3 tablespoons flour
    >> > 1/2 cup melted butter -- (1 stick)
    >> > 1 1/2 cups sugar
    >> > 16 ounces sour cream
    >> >
    >> > Cream the ricotta and cream cheese until smooth.
    >> > Gradually add the eggs one at a time
    >> > Beat smooth after each egg
    >> > Add the remaining ingredients, except sour cream, and continue
    >> > beating until well blended .
    >> > Fold in sour cream .
    >> >
    >> > Bake at 325 degrees for 1 hour-10 minutes in a 9-inch spring form
    >> > pan .
    >> > Turn off oven and leave cake in oven for 2 hours or longer .
    >> >
    >> > S(Shared by):
    >> > "Pete C. (RFC - January 6, 2008)"
    >> >

    >>
    >> Thank you, Carol! I love ricotta in cheesecake. This certainly looks
    >> like it fits what I'm looking for. You're a doll!
    >>

    >
    > Let us know how you like it. BTW, while it is great once it cools, it
    > gets even better if you age it a couple days in the refrigerator.
    >


    I will. And I agree that just about any cheesecake improves with a little
    aging. I usually try to bake mine 2-3 days ahead of planned serving.

    Thanks, Pete, for sharing the recipe here.

    --
    Wayne Boatwright

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

  12. #12
    Pete C. Guest

    Default Re: REC: Cheesecake


    Wayne Boatwright wrote:
    >
    > On Mon 09 Mar 2009 04:41:31p, Damsel in dis Dress told us...
    >
    > > On Mon, 09 Mar 2009 21:42:30 GMT, Wayne Boatwright
    > > <[email protected]> wrote:
    > >
    > >>I don't think I saw your recipe, Pete. What I'm always looking for is a
    > >>cheesecake that is very dense, not gluey, and on the dry side.

    > >
    > > * Exported from MasterCook *
    > >
    > > Pete's Cheesecake
    > >
    > > Recipe By :Pete C.
    > > Serving Size : 0 Preparation Time :0:00
    > > Categories : Cheesecakes
    > >
    > > Amount Measure Ingredient -- Preparation Method
    > > -------- ------------ --------------------------------
    > > 16 ounces ricotta cheese
    > > 16 ounces cream cheese
    > > 4 eggs
    > > 1/2 lemon -- juice only
    > > 1 teaspoon vanilla
    > > 3 tablespoons cornstarch
    > > 3 tablespoons flour
    > > 1/2 cup melted butter -- (1 stick)
    > > 1 1/2 cups sugar
    > > 16 ounces sour cream
    > >
    > > Cream the ricotta and cream cheese until smooth.
    > > Gradually add the eggs one at a time
    > > Beat smooth after each egg
    > > Add the remaining ingredients, except sour cream, and continue beating
    > > until well blended .
    > > Fold in sour cream .
    > >
    > > Bake at 325 degrees for 1 hour-10 minutes in a 9-inch spring form pan
    > > .
    > > Turn off oven and leave cake in oven for 2 hours or longer .
    > >
    > > S(Shared by):
    > > "Pete C. (RFC - January 6, 2008)"
    > >

    >
    > Thank you, Carol! I love ricotta in cheesecake. This certainly looks like
    > it fits what I'm looking for. You're a doll!
    >


    Let us know how you like it. BTW, while it is great once it cools, it
    gets even better if you age it a couple days in the refrigerator.

  13. #13
    Becca Guest

    Default Re: REC: Cheesecake

    Wayne Boatwright wrote:
    > On Mon 09 Mar 2009 12:54:27p, Becca told us...
    >
    >
    >> Cheesecake
    >>
    >> *Recipe* By : Becca
    >> Serving Size : Preparation Time :0:00
    >> Categories : Cakes Desserts
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >>
    >> (All ingredients should be room temperature)
    >>
    >> 5 8oz. pkgs cream cheese
    >> 1 3/4 cups sugar or Splenda
    >> 4 tbsp. potato flour, corn starch or flour
    >> 1 tbsp. vanilla
    >> 1 tbsp. lemon juice
    >> 2 tsp. lemon zest
    >> 1 16 oz. carton sour cream
    >> 1 stick butter
    >> 4 large eggs
    >>
    >> Preheat oven to 325. Place a pan of water on the lowest rack in the
    >> oven. Using a mixer, beat the cream cheese, then add the sugar, potato
    >> flour, vanilla, lemon juice and lemon zest and beat until smooth. Add
    >> sour cream and butter and mix well. On low speed, add the eggs, one at
    >> a time, mixing until each egg is absorbed into the batter.
    >>
    >> Pour the batter into a prepared pan and bake for 60 minutes, then turn
    >> off the oven and leave the cheesecake in the oven for 2 hours. Chill at
    >> least 4-5 hours before serving.
    >>
    >>
    >> Note: this makes a really big cheesecake and the batter reaches the top
    >> of the flat beater in my KitchenAid mixer. This will make a large
    >> cheesecake or two small ones.
    >>

    >
    > Thanks for posting this, Becca. Did you make a comment earlier that it was
    > solid enough to pick up and eat out of hand after being refrigerated
    > overnight? That's what I'm looking for.


    Yes, this cheesecake is solid enough you can hold a piece and eat it. I
    have been working on this recipe for a few years and I think I am happy
    with this one.


    Becca

  14. #14
    Wayne Boatwright Guest

    Default Re: REC: Cheesecake

    On Wed 11 Mar 2009 02:32:32p, Becca told us...

    > Wayne Boatwright wrote:
    >> On Mon 09 Mar 2009 12:54:27p, Becca told us...
    >>
    >>
    >>> Cheesecake
    >>>
    >>> *Recipe* By : Becca
    >>> Serving Size : Preparation Time :0:00
    >>> Categories : Cakes Desserts
    >>>
    >>> Amount Measure Ingredient -- Preparation Method
    >>> -------- ------------ --------------------------------
    >>>
    >>> (All ingredients should be room temperature)
    >>>
    >>> 5 8oz. pkgs cream cheese
    >>> 1 3/4 cups sugar or Splenda
    >>> 4 tbsp. potato flour, corn starch or flour
    >>> 1 tbsp. vanilla
    >>> 1 tbsp. lemon juice
    >>> 2 tsp. lemon zest
    >>> 1 16 oz. carton sour cream
    >>> 1 stick butter
    >>> 4 large eggs
    >>>
    >>> Preheat oven to 325. Place a pan of water on the lowest rack in the
    >>> oven. Using a mixer, beat the cream cheese, then add the sugar,
    >>> potato flour, vanilla, lemon juice and lemon zest and beat until
    >>> smooth. Add sour cream and butter and mix well. On low speed, add
    >>> the eggs, one at a time, mixing until each egg is absorbed into the
    >>> batter.
    >>>
    >>> Pour the batter into a prepared pan and bake for 60 minutes, then turn
    >>> off the oven and leave the cheesecake in the oven for 2 hours. Chill
    >>> at least 4-5 hours before serving.
    >>>
    >>>
    >>> Note: this makes a really big cheesecake and the batter reaches the
    >>> top of the flat beater in my KitchenAid mixer. This will make a large
    >>> cheesecake or two small ones.
    >>>

    >>
    >> Thanks for posting this, Becca. Did you make a comment earlier that it
    >> was solid enough to pick up and eat out of hand after being
    >> refrigerated overnight? That's what I'm looking for.

    >
    > Yes, this cheesecake is solid enough you can hold a piece and eat it. I
    > have been working on this recipe for a few years and I think I am happy
    > with this one.
    >
    >
    > Becca
    >


    Thanks, Becca. Your recipe, along with Pete's, are both must tries!

    --
    Wayne Boatwright

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

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