CheeseCake - Sour Cream vs. Heavy Cream Vs. ?
 

Hi, I'd created my very first Cheesecake and tasted it this morning after a
night-time chill in the Fridge.

I'm curious about something. What sort of difference (and is it a big one?)

between a recipe calling for Heavy Cream

and one calling for Sour Cream?

The recipe I used called for Heavy Cream and no sour cream and at first
taste it wasn't bad. Alhough it was rather thick with a strange aftertaste
that lasted for a long time. It's as if something was missing and somehow I
feel that maybe it was the Sour Cream that would've made the difference.

Anyone have any opinions on this? thanks in advance. :-)

CheeseCake - Sour Cream vs. Heavy Cream Vs. ?
 

Oh pshaw, on Thu 16 Nov 2006 09:26:26a, Cyber meant to say...

> Hi, I'd created my very first Cheesecake and tasted it this morning
> after a night-time chill in the Fridge.
>
> I'm curious about something. What sort of difference (and is it a big
> one?)
>
> between a recipe calling for Heavy Cream
>
> and one calling for Sour Cream?
>
> The recipe I used called for Heavy Cream and no sour cream and at first
> taste it wasn't bad. Alhough it was rather thick with a strange
> aftertaste that lasted for a long time. It's as if something was missing
> and somehow I feel that maybe it was the Sour Cream that would've made
> the difference.
>
> Anyone have any opinions on this? thanks in advance. :-)

Well, here's mine... Sour cream will contribute a tartness that doesn't
occur in heavy cream. It's all a matter of personal preference.

I prefer cheeseczkes made without cream of any type, using only cheese. I
use various recipes that call for either cream cheese, ricotta, or farmer's
cheese. Each of these three produce different flavors and textures.

--
Wayne Boatwright
__________________________________________________

'If I had only known, I should have become a
watchmaker.' -- Einstein

CheeseCake - Sour Cream vs. Heavy Cream Vs. ?
 

Oh pshaw, on Thu 16 Nov 2006 09:12:10p, BakerBoy meant to say...

> Hello Wayne & all;
>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, on Thu 16 Nov 2006 09:26:26a, Cyber meant to say... ...
>> I prefer cheeseczkes made without cream of any type, using only cheese.
>> I use various recipes that call for either cream cheese, ricotta, or
>> farmer's cheese. Each of these three produce different flavors and
>> textures.
> I'd be most interested to learn more about your methods. I've been
> hunting down (unsuccessfully) and trying to recreate a recipe that my
> dear mother used to make. When she came to this country, she had to
> modify her recipe...and she chose cottage cheese.

I'd bet that she used "dry curd" cottage cheese. It *is* available but may
be more difficult to find these days. A local dairy produces it near where
I live. You might also look for "pot" cheese or "farmers" cheese. These
are somewhat interchangeable with the same recipes.

Ricotta is typically used in Italin style cheesecakes and have a different
taste and texture.0

> In trying to reverse engineer that recipe, I've come to the conclusion
> that she had originally probably used "qvark". But that just wasn't
> available in the USofA in the '50's & '60's (at least not where we
> were). Unlike the "add pudding & chill" recipes usually used here, hers
> added the cheese to the dough. That mixture was baked. It would rise
> and stay high as it was brought out of the oven. Then it would sink
> about 1/3 or 1/2 of that as it cooled. I've been fooling with
> alternatives in a vain attempt to recreate this wonderful cheesecake...
> If you have any insights, no matter how small or elusive, I would be
> *MOST* interested in hearing them from you...

This is recipe that tends to behave that way. If you can get the cheese,
it would be worth a try.

CHEESECAKE
Pre-baked pastry or crumb crust in a 9" springform pan
4 cups dry curd cottage cheese, 2 lbs
1 tablespoon unbleached flour
1/2 teaspoon salt
1 1/2 cups sugar, Granulated
4 large eggs, Lightly Beaten
1/2 cup butter, Melted
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.
Place the cottage cheese in a sieve and drain.
In a small bowl, mix the flour, salt, and sugar.
Set aside.
In a large bowl, combine the cottage cheese with the eggs, butter, and
vanilla.
Mix until well blended and smooth.
Add the dry mixture and blend well.
Pour the mixture into the prepared crust and bake for ~50 minutes, or
until firm and golden on top..
Cool to room temperature and then chill.

--
Wayne Boatwright
__________________________________________________

'If I had only known, I should have become a
watchmaker.' -- Einstein

CheeseCake - Sour Cream vs. Heavy Cream Vs. ?
 

Hello Wayne & all;

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Thu 16 Nov 2006 09:26:26a, Cyber meant to say...
....
> I prefer cheeseczkes made without cream of any type, using only cheese. I
> use various recipes that call for either cream cheese, ricotta, or
> farmer's
> cheese. Each of these three produce different flavors and textures.
I'd be most interested to learn more about your methods. I've been hunting
down (unsuccessfully) and trying to recreate a recipe that my dear mother
used to make. When she came to this country, she had to modify her
recipe...and she chose cottage cheese.

In trying to reverse engineer that recipe, I've come to the conclusion that
she had originally probably used "qvark". But that just wasn't available in
the USofA in the '50's & '60's (at least not where we were). Unlike the
"add pudding & chill" recipes usually used here, hers added the cheese to
the dough. That mixture was baked. It would rise and stay high as it was
brought out of the oven. Then it would sink about 1/3 or 1/2 of that as it
cooled. I've been fooling with alternatives in a vain attempt to recreate
this wonderful cheesecake... If you have any insights, no matter how small
or elusive, I would be *MOST* interested in hearing them from you...


Best regards,
Dusty Bleher - Everett, Wa.

>
> --
> Wayne Boatwright
> __________________________________________________
>
> 'If I had only known, I should have become a
> watchmaker.' -- Einstein
>

CheeseCake - Sour Cream vs. Heavy Cream Vs. ?
 

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
>
> This is recipe that tends to behave that way. If you can get the cheese,
> it would be worth a try.
>
> CHEESECAKE
> Pre-baked pastry or crumb crust in a 9" springform pan
> 4 cups dry curd cottage cheese, 2 lbs
> 1 tablespoon unbleached flour
> 1/2 teaspoon salt
> 1 1/2 cups sugar, Granulated
> 4 large eggs, Lightly Beaten
> 1/2 cup butter, Melted
> 1 teaspoon vanilla extract
>
> Preheat the oven to 350 degrees F.
> Place the cottage cheese in a sieve and drain.
> In a small bowl, mix the flour, salt, and sugar.
> Set aside.
> In a large bowl, combine the cottage cheese with the eggs, butter, and
> vanilla.
> Mix until well blended and smooth.
> Add the dry mixture and blend well.
> Pour the mixture into the prepared crust and bake for ~50 minutes, or
> until firm and golden on top..
> Cool to room temperature and then chill.

Hmmmm, I think I'll try this one or others using cottage cheese this
weekend. Thanks Wayne. I'm intent on coming up with something good by
Thanksgiving.

CheeseCake - Sour Cream vs. Heavy Cream Vs. ?
 

Cyber wrote:
> Hi, I'd created my very first Cheesecake and tasted it this morning after a
> night-time chill in the Fridge.
>
> I'm curious about something. What sort of difference (and is it a big one?)
>
> between a recipe calling for Heavy Cream
>
> and one calling for Sour Cream?
>
> The recipe I used called for Heavy Cream and no sour cream and at first
> taste it wasn't bad. Alhough it was rather thick with a strange aftertaste
> that lasted for a long time. It's as if something was missing and somehow I
> feel that maybe it was the Sour Cream that would've made the difference.
>
> Anyone have any opinions on this? thanks in advance. :-)

I stole this from somewhere - it is very good but a "bar" instead of a
cake:

Cheesecake bars
Ingredients:
Preheat oven to 350 F. Grease a 9-inch x 13-inch pan with butter
1 box pound cake mix 1/2 cup butter
3 eggs, divided (don't break all three in same bowl)
1 cup chopped pecans 1 pound confectioner's sugar
1 8-ounce cream cheese
Directions: In medium bowl with electric mixer combine the cake mix,
butter,
1 egg and pecans. Press mixture into pan bottom.
In another bowl, beat with mixer to combine sugar, cream cheese and 2
remaining eggs. Spread over cake mixture. Bake for 35-40 minutes or
until
golden brown. Cool and cut into bars. Makes 16 bars (these are very
rich
so I recommend cutting into much smaller pieces).


-L.

CheeseCake - Sour Cream vs. Heavy Cream Vs. ?
 

Hello Wayne & all;

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
....
>> I'd be most interested to learn more about your methods. I've been
>> hunting down (unsuccessfully) and trying to recreate a recipe that my
>> dear mother used to make. When she came to this country, she had to
>> modify her recipe...and she chose cottage cheese.
Certainly possible... I'd not heard about such a cheese being available in
Europe...perhaps it goes by a different name?

As best as I could recollect, it was a smooth, creamy cheese. I also
recollect that she had to add the step of "grinding" the cottage cheese
through a sieve in order to get the texture she wanted (was used to). My
guess is/was Quark (also/or "Qvark"), a very common cheese in central
Europe--easily the most widely eaten cheese in that area.

In any event, I'll see about finding this "dry-curd" cheese...and let y'all
know what I learn. Thanks again for your recipe...another cobblestone in
the path towards the cheese cake hding in my fondest memories that I've been
trying to recapture...


L8r all,
Dusty

....
> CHEESECAKE
> Pre-baked pastry or crumb crust in a 9" springform pan
> 4 cups dry curd cottage cheese, 2 lbs
> 1 tablespoon unbleached flour
> 1/2 teaspoon salt
> 1 1/2 cups sugar, Granulated
> 4 large eggs, Lightly Beaten
> 1/2 cup butter, Melted
> 1 teaspoon vanilla extract
>
> Preheat the oven to 350 degrees F.
> Place the cottage cheese in a sieve and drain.
> In a small bowl, mix the flour, salt, and sugar.
> Set aside.
> In a large bowl, combine the cottage cheese with the eggs, butter, and
> vanilla.
> Mix until well blended and smooth.
> Add the dry mixture and blend well.
> Pour the mixture into the prepared crust and bake for ~50 minutes, or
> until firm and golden on top..
> Cool to room temperature and then chill.
....

CheeseCake - Sour Cream vs. Heavy Cream Vs. ?
 

"-L." > wrote in message
ups.com...
>
> Cyber wrote:

>> [snip]
>> The recipe I used called for Heavy Cream and no sour cream and at first
>> taste it wasn't bad. Alhough it was rather thick with a strange
>> aftertaste
>> that lasted for a long time. It's as if something was missing and somehow
>> I
>> feel that maybe it was the Sour Cream that would've made the difference.
>>
>> Anyone have any opinions on this? thanks in advance. :-)
>
> I stole this from somewhere - it is very good but a "bar" instead of a
> cake:
>
> Cheesecake bars
> Ingredients:
> Preheat oven to 350 F. Grease a 9-inch x 13-inch pan with butter
> 1 box pound cake mix 1/2 cup butter
> 3 eggs, divided (don't break all three in same bowl)
> 1 cup chopped pecans 1 pound confectioner's sugar
> 1 8-ounce cream cheese
> Directions: In medium bowl with electric mixer combine the cake mix,
> butter,
> 1 egg and pecans. Press mixture into pan bottom.
> In another bowl, beat with mixer to combine sugar, cream cheese and 2
> remaining eggs. Spread over cake mixture. Bake for 35-40 minutes or
> until
> golden brown. Cool and cut into bars. Makes 16 bars (these are very
> rich so I recommend cutting into much smaller pieces).

That sounds like it's a CheeseCake topping?......over the cake?
Anyhow if so then it sounds like a cool idea. Thanks.

CheeseCake - Sour Cream vs. Heavy Cream Vs. ?
 

Cyber wrote:
>
> That sounds like it's a CheeseCake topping?......over the cake?

You don't make the cake. You use the cake mix as more of a cookie
base, as described in the recipe. The cheesecake mixture goes on top
and the entire thing gets baked.

> Anyhow if so then it sounds like a cool idea. Thanks.

It's delicious.

-L.

CheeseCake - Sour Cream vs. Heavy Cream Vs. ?
 

Oh pshaw, on Thu 16 Nov 2006 10:26:39p, Cyber meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>>
>> This is recipe that tends to behave that way. If you can get the
cheese,
>> it would be worth a try.
>>
>> CHEESECAKE
>> Pre-baked pastry or crumb crust in a 9" springform pan
>> 4 cups dry curd cottage cheese, 2 lbs
>> 1 tablespoon unbleached flour
>> 1/2 teaspoon salt
>> 1 1/2 cups sugar, Granulated
>> 4 large eggs, Lightly Beaten
>> 1/2 cup butter, Melted
>> 1 teaspoon vanilla extract
>>
>> Preheat the oven to 350 degrees F.
>> Place the cottage cheese in a sieve and drain.
>> In a small bowl, mix the flour, salt, and sugar.
>> Set aside.
>> In a large bowl, combine the cottage cheese with the eggs, butter, and
>> vanilla. Mix until well blended and smooth.
>> Add the dry mixture and blend well.
>> Pour the mixture into the prepared crust and bake for ~50 minutes, or
>> until firm and golden on top..
>> Cool to room temperature and then chill.
>
> Hmmmm, I think I'll try this one or others using cottage cheese this
> weekend. Thanks Wayne. I'm intent on coming up with something good by
> Thanksgiving.

Let us know how it comes out!

--
Wayne Boatwright
__________________________________________________

Iraq's national bird?, 'DUCK'

CheeseCake - Sour Cream vs. Heavy Cream Vs. ?
 

Oh pshaw, on Fri 17 Nov 2006 06:05:17a, BakerBoy meant to say...

> Hello Wayne & all;
>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
> ...
>>> I'd be most interested to learn more about your methods. I've been
>>> hunting down (unsuccessfully) and trying to recreate a recipe that my
>>> dear mother used to make. When she came to this country, she had to
>>> modify her recipe...and she chose cottage cheese.
> Certainly possible... I'd not heard about such a cheese being available
> in Europe...perhaps it goes by a different name?
>
> As best as I could recollect, it was a smooth, creamy cheese. I also
> recollect that she had to add the step of "grinding" the cottage cheese
> through a sieve in order to get the texture she wanted (was used to).
> My guess is/was Quark (also/or "Qvark"), a very common cheese in central
> Europe--easily the most widely eaten cheese in that area.
>
> In any event, I'll see about finding this "dry-curd" cheese...and let
> y'all know what I learn. Thanks again for your recipe...another
> cobblestone in the path towards the cheese cake hding in my fondest
> memories that I've been trying to recapture...
>
>
> L8r all,
> Dusty
>
> ...
>> CHEESECAKE
>> Pre-baked pastry or crumb crust in a 9" springform pan
>> 4 cups dry curd cottage cheese, 2 lbs
>> 1 tablespoon unbleached flour
>> 1/2 teaspoon salt
>> 1 1/2 cups sugar, Granulated
>> 4 large eggs, Lightly Beaten
>> 1/2 cup butter, Melted
>> 1 teaspoon vanilla extract
>>
>> Preheat the oven to 350 degrees F.
>> Place the cottage cheese in a sieve and drain.
>> In a small bowl, mix the flour, salt, and sugar.
>> Set aside.
>> In a large bowl, combine the cottage cheese with the eggs, butter, and
>> vanilla. Mix until well blended and smooth.
>> Add the dry mixture and blend well.
>> Pour the mixture into the prepared crust and bake for ~50 minutes, or
>> until firm and golden on top..
>> Cool to room temperature and then chill.
> ...

We'll be very interested in the result!


--
Wayne Boatwright
__________________________________________________

Iraq's national bird?, 'DUCK'