"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Thu 19 Jan 2006 09:51:14p, Thus Spake Zarathustra, or was it Dee
> Randall?
>
>>
>> "Andy" <q> wrote in message ...
>>> "Nancy1" > wrote in news:1137703317.755900.91480
>>> @g49g2000cwa.googlegroups.com:
>>>
>>>>
>>>> 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 տլ
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.