For the price charged, I was hoping for a fourth baking:

http://www.costco.com/Browse/Product...rodid=11221255

from Costco online delivered $44.99 s&h included

"This classic dark topped Cheesecake is steeped in New York tradition. Baked
in the Old World style, Carnegie cheesecakes are individually hand made with
cookie dough, not Crumbs for the bottom and sides. Each cake is baked three
times. The first baking at 375 degrees is to par bake the cookie dough
bottom. The second baking at 500 degrees is to bake the sides and give the
cake a classic Old World dark, top. The third baking at 350 degrees is to
set the cake so it just stays together."

Dee Dee

In article >,
"Dee.Dee" > wrote:

> For the price charged, I was hoping for a fourth baking:
>
> http://www.costco.com/Browse/Product...rodid=11221255
>
> from Costco online delivered $44.99 s&h included

Well, isn't that special. Luckily it's a full eight inches wide. I can
get a dandy standing rib roast on holiday special and a Sara Lee
cheesecake for that price and think I will.

leo

On Fri, 14 Dec 2007 18:28:16 -0500, "Dee.Dee" >
wrote:

>For the price charged, I was hoping for a fourth baking:
>
>http://www.costco.com/Browse/Product...rodid=11221255
>
>from Costco online delivered $44.99 s&h included
>
>"This classic dark topped Cheesecake is steeped in New York tradition. Baked
>in the Old World style, Carnegie cheesecakes are individually hand made with
>cookie dough, not Crumbs for the bottom and sides. Each cake is baked three
>times. The first baking at 375 degrees is to par bake the cookie dough
>bottom. The second baking at 500 degrees is to bake the sides and give the
>cake a classic Old World dark, top. The third baking at 350 degrees is to
>set the cake so it just stays together."
>
$45? Good grief! It doesn't even look appetizing.

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<sf> wrote in message ...
> On Fri, 14 Dec 2007 18:28:16 -0500, "Dee.Dee" >
> wrote:
>
>>For the price charged, I was hoping for a fourth baking:
>>
>>http://www.costco.com/Browse/Product...rodid=11221255
>>
>>from Costco online delivered $44.99 s&h included
>>
>>"This classic dark topped Cheesecake is steeped in New York tradition.
>>Baked
>>in the Old World style, Carnegie cheesecakes are individually hand made
>>with
>>cookie dough, not Crumbs for the bottom and sides. Each cake is baked
>>three
>>times. The first baking at 375 degrees is to par bake the cookie dough
>>bottom. The second baking at 500 degrees is to bake the sides and give the
>>cake a classic Old World dark, top. The third baking at 350 degrees is to
>>set the cake so it just stays together."
>>
> $45? Good grief! It doesn't even look appetizing.
>

I'm not tempted at all. Made with cookie dough? Isn't that something that
kids eat raw?
Dee Dee

Oh pshaw, on Fri 14 Dec 2007 09:38:26p, meant to say...

> On Fri, 14 Dec 2007 18:28:16 -0500, "Dee.Dee" >
> wrote:
>
>>For the price charged, I was hoping for a fourth baking:
>>
>>http://www.costco.com/Browse/Product...rodid=11221255
>>
>>from Costco online delivered $44.99 s&h included
>>
>>"This classic dark topped Cheesecake is steeped in New York tradition.
>>Baked in the Old World style, Carnegie cheesecakes are individually hand
>>made with cookie dough, not Crumbs for the bottom and sides. Each cake
>>is baked three times. The first baking at 375 degrees is to par bake the
>>cookie dough bottom. The second baking at 500 degrees is to bake the
>>sides and give the cake a classic Old World dark, top. The third baking
>>at 350 degrees is to set the cake so it just stays together."
>>
> $45? Good grief! It doesn't even look appetizing.
>

Just think how cheaply you could duplicate that at home, and it would taste
better. Personally, I prefer a crumb crust to this.

IIRC, it was Lindy's who introduced cheesecake with a pastry (shortbread-
like) crust rather than crumb crust. That would be the original Lindy's,
not the one in NYC today.

I don't think I've ever spent over $10 making even the most elaborate
cheesecakes, and I usually bake a 10" cake that's 3-1/2 to 4" thick.

--
Wayne Boatwright

Date: Dec 13,2007

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Oh pshaw, on Fri 14 Dec 2007 09:46:34p, Dee.Dee meant to say...

>
> <sf> wrote in message ...
>> On Fri, 14 Dec 2007 18:28:16 -0500, "Dee.Dee" >
>> wrote:
>>
>>>For the price charged, I was hoping for a fourth baking:
>>>
>>>http://www.costco.com/Browse/Product...rodid=11221255
>>>
>>>from Costco online delivered $44.99 s&h included
>>>
>>>"This classic dark topped Cheesecake is steeped in New York tradition.
>>>Baked
>>>in the Old World style, Carnegie cheesecakes are individually hand made
>>>with cookie dough, not Crumbs for the bottom and sides. Each cake is
>>>baked
>>> three times. The first baking at 375 degrees is to par bake the cookie
>>>dough bottom. The second baking at 500 degrees is to bake the sides and
>>>give the cake a classic Old World dark, top. The third baking at 350
>>>degrees is to set the cake so it just stays together."
>>>
>> $45? Good grief! It doesn't even look appetizing.
>>
>
> I'm not tempted at all. Made with cookie dough? Isn't that something
> that kids eat raw?
> Dee Dee
>
>

I don't care for it much. Actually, it's more like a shortbread pastry
crust. Personally, I do prefer crumb crusts and I vary the type of crumbs
with the flavor of the cheesecake. For example, I love using gingersnap
crumbs with pumpkin cheesecake.

--
Wayne Boatwright

Date: Dec 13,2007

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On Sat, 15 Dec 2007 05:04:38 GMT, Wayne Boatwright
> wrote:

>For example, I love using gingersnap crumbs with pumpkin cheesecake.

Sorry, Wayne.... if I'd never eaten pumpkin cheesecake, I'd think it
sounded like a wonderful combination. Unfortunately, I hate pumpkin
cheesecake with the same intensity that I love pumpkin pie (lets say:
"a lot").


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On Sat, 15 Dec 2007 05:03:04 GMT, Wayne Boatwright
> wrote:

>Just think how cheaply you could duplicate that at home, and it would taste
>better. Personally, I prefer a crumb crust to this.

Wayne, the picture didn't appeal to me. I don't want a dry, brown
cheesecake (yes, I've had a slice and didn't like it). I like creamy
and light colored cheesecake - with a sour cream topping.

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On Fri, 14 Dec 2007 16:03:45 -0800, Leonard Blaisdell
> wrote:

>In article >,
> "Dee.Dee" > wrote:
>
>> For the price charged, I was hoping for a fourth baking:
>>
>> http://www.costco.com/Browse/Product...rodid=11221255
>>
>> from Costco online delivered $44.99 s&h included
>
>Well, isn't that special. Luckily it's a full eight inches wide. I can
>get a dandy standing rib roast on holiday special and a Sara Lee
>cheesecake for that price and think I will.
>
We went to Carnegie Deli on a recent trip to New York. I was
sufficiently underwhelmed that I won't go back, much less buy anything
they're marketing. Their specialty is quantity, not quality. Overrated
tourist pap.

Oh pshaw, on Fri 14 Dec 2007 11:28:15p, meant to say...

> On Sat, 15 Dec 2007 05:04:38 GMT, Wayne Boatwright
> > wrote:
>
>>For example, I love using gingersnap crumbs with pumpkin cheesecake.
>
> Sorry, Wayne.... if I'd never eaten pumpkin cheesecake, I'd think it
> sounded like a wonderful combination. Unfortunately, I hate pumpkin
> cheesecake with the same intensity that I love pumpkin pie (lets say:
> "a lot").
>
>

LOL! I understand... There are many things I like in concept but not in
execution. I've also had some really nasty pumpkin cheesecake. If I
hadn't had one that I liked, I probably would never had tasted one again.

Flavored coffees are one of my piques. I can't even get past the smell of
vanilla or hazelnut flavored coffee, much less the taste, no matter the
quality. The only one I've ever liked was served in a Cleveland restaurant
that had a bit of chicory and cinnamon in it. It was delightful, and I
sometimes make it at home.

--
Wayne Boatwright

Date: Dec 13,2007

*******************************************
Countdown 'til Christmas
1wks 2dys 5hrs 45mins 41secs
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Oh pshaw, on Fri 14 Dec 2007 11:31:01p, meant to say...

> On Sat, 15 Dec 2007 05:03:04 GMT, Wayne Boatwright
> > wrote:
>
>>Just think how cheaply you could duplicate that at home, and it would
>>taste better. Personally, I prefer a crumb crust to this.
>
> Wayne, the picture didn't appeal to me. I don't want a dry, brown
> cheesecake (yes, I've had a slice and didn't like it). I like creamy
> and light colored cheesecake - with a sour cream topping.
>

I like several different categories of cheesecakes, including the type with
a rather dry but still creamy texture. I also like those with sour cream
topping.

The one Costco is selling as the Carnegie Deli Cheesecake doesn't look even
remotely inviting, in fact, it looks overbaked and burnt.

--
Wayne Boatwright

Date: Dec 13,2007

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On Sun, 16 Dec 2007 02:25:16 GMT, Wayne Boatwright
> wrote:

>Flavored coffees are one of my piques. I can't even get past the smell of
>vanilla or hazelnut flavored coffee, much less the taste, no matter the
>quality. The only one I've ever liked was served in a Cleveland restaurant
>that had a bit of chicory and cinnamon in it. It was delightful, and I
>sometimes make it at home.

I just like coffee flavored coffee too. I hate it when I grab a
flavored creamer by mistake. It ruins my coffee. I don't consider
chicory a flavor.... I haven't bought the stuff in a long time, but I
used to like the canned coffee that is the chicory mix. I like *very
strong* coffee today, so chicory was one of the pit stops on my way to
understanding how I liked it.

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Oh pshaw, on Sat 15 Dec 2007 07:48:58p, meant to say...

> On Sun, 16 Dec 2007 02:25:16 GMT, Wayne Boatwright
> > wrote:
>
>>Flavored coffees are one of my piques. I can't even get past the smell
>>of vanilla or hazelnut flavored coffee, much less the taste, no matter
>>the quality. The only one I've ever liked was served in a Cleveland
>>restaurant that had a bit of chicory and cinnamon in it. It was
>>delightful, and I sometimes make it at home.
>
> I just like coffee flavored coffee too. I hate it when I grab a
> flavored creamer by mistake. It ruins my coffee. I don't consider
> chicory a flavor.... I haven't bought the stuff in a long time, but I
> used to like the canned coffee that is the chicory mix. I like *very
> strong* coffee today, so chicory was one of the pit stops on my way to
> understanding how I liked it.
>

We're on the same page.

--
Wayne Boatwright

Date: Dec 13,2007

*******************************************
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1wks 2dys 5hrs 45mins 41secs
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