On Fri, 06 Mar 2009 11:49:15 -0500, Boron Elgar
> wrote:

>Sweetheart, I have been eating cheesecakes for over 50 years and
>baking them for over 45. They almost invariably have a crust, even
>when baked in their spring form. It is quite unusual to find one
>without a crust, actually...it might not have one for Passover, but
>otherwise, the best of them have a crust

Use almond flour for a grain-free crust, Boron.

Carol

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

On Fri, 06 Mar 2009 10:38:15 -0600, "Pete C." >
wrote:

>Damsel in dis Dress wrote:
>>
>> On Fri, 06 Mar 2009 09:38:41 -0600, "Pete C." >
>> wrote:
>>
>> >I've made plenty of real cheesecakes, even cryo-froze some and shipped
>> >them across the country. All have received rave reviews.
>>
>> Okay, we'll be needing that recipe.
>
>I posted it here a while back during the last crust / no crust flame
>war. It's a hybrid type with cream cheese, ricotta cheese and sour
>cream.

I Googled, and here is the recipe, if anyone else is wishing to try
it:

CHEESECAKE (Pete C.)

1 lb ricotta
16 oz cream cheese
4 eggs
juice of 1/2 lemon
1 tsp vanilla
3 tbsp cornstarch
3 tbsp flour
1 stick melted butter
1 pint sour cream
1 1/2 cups sugar

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 spring form pan .
Turn off oven and leave cake in oven for 2 hours or longer .

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

On Fri, 06 Mar 2009 11:34:56 -0600, Damsel in dis Dress
> wrote:

>CHEESECAKE (Pete C.)
>
> 1 lb ricotta
> 16 oz cream cheese
> 4 eggs
> juice of 1/2 lemon
> 1 tsp vanilla
> 3 tbsp cornstarch
> 3 tbsp flour
> 1 stick melted butter
> 1 pint sour cream
> 1 1/2 cups sugar
>
> 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 spring form pan .
> Turn off oven and leave cake in oven for 2 hours or longer .

Okay, Pete. I have three different sizes of springform pan. Which
size should I use?

Carol

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

Pete C. said...

>
> Damsel in dis Dress wrote:
>>
>> On Fri, 06 Mar 2009 10:10:11 -0600, Andy > wrote:
>>
>> >Caorl,
>> >
>> >Have you ever had a NY cheesecake?
>> >
>> >Andy
>>
>> Not *from* New York, but I have made Lindy's several times. Awesome
>> stuff!
>
> A friend of mine from the NY area thought NY cheesecake was the best...
> until he tried my cheesecake... then NY cheesecake moved to #2 ranking.


Pete C.,

WOW!!! You converted a whole entire New Yorker to YOUR cheesecake???

WHOA!

Andy

Damsel in dis Dress wrote:
> On Fri, 06 Mar 2009 10:38:15 -0600, "Pete C." >
> wrote:
>
>> Damsel in dis Dress wrote:
>>> On Fri, 06 Mar 2009 09:38:41 -0600, "Pete C." >
>>> wrote:
>>>
>>>> I've made plenty of real cheesecakes, even cryo-froze some and shipped
>>>> them across the country. All have received rave reviews.
>>> Okay, we'll be needing that recipe.
>> I posted it here a while back during the last crust / no crust flame
>> war. It's a hybrid type with cream cheese, ricotta cheese and sour
>> cream.
>
> I Googled, and here is the recipe, if anyone else is wishing to try
> it:
>
> CHEESECAKE (Pete C.)
>
> 1 lb ricotta
> 16 oz cream cheese
snippage...


what's the difference between 1 lb and 16 oz.???
I just think that's funny....

-Tracy

Damsel in dis Dress wrote:
>
> On Fri, 06 Mar 2009 11:34:56 -0600, Damsel in dis Dress
> > wrote:
>
> >CHEESECAKE (Pete C.)
> >
> > 1 lb ricotta
> > 16 oz cream cheese
> > 4 eggs
> > juice of 1/2 lemon
> > 1 tsp vanilla
> > 3 tbsp cornstarch
> > 3 tbsp flour
> > 1 stick melted butter
> > 1 pint sour cream
> > 1 1/2 cups sugar
> >
> > 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 spring form pan .
> > Turn off oven and leave cake in oven for 2 hours or longer .
>
> Okay, Pete. I have three different sizes of springform pan. Which
> size should I use?

I'm not sure it makes that much difference, the three sizes are usually
quite close together, just different sizes for nesting. The pans I use
are 9", if your pan is significantly different and will change the
thickness you will need to adjust the bake time and possibly temp.

On Fri, 06 Mar 2009 13:23:08 -0500, Tracy > wrote:

>Damsel in dis Dress wrote:
>
>> CHEESECAKE (Pete C.)
>>
>> 1 lb ricotta
>> 16 oz cream cheese
>snippage...
>
>
>what's the difference between 1 lb and 16 oz.???
>I just think that's funny....

Ha! I didn't even notice that! Pete's a silly boy.

Carol

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

On Fri, 06 Mar 2009 12:30:49 -0600, "Pete C." >
wrote:

>Damsel in dis Dress wrote:
>>
>> Okay, Pete. I have three different sizes of springform pan. Which
>> size should I use?
>
>I'm not sure it makes that much difference, the three sizes are usually
>quite close together, just different sizes for nesting. The pans I use
>are 9", if your pan is significantly different and will change the
>thickness you will need to adjust the bake time and possibly temp.

That's precisely why I inquired. Thank you kindly.

Carol

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

Tracy wrote:

>> CHEESECAKE (Pete C.)
>>
>> 1 lb ricotta 16 oz cream cheese
> snippage...
>
>
> what's the difference between 1 lb and 16 oz.???
> I just think that's funny....
>
> -Tracy

probably because that is the way the items themselves are labeled in the
market.
Cream cheese is sold in 3 ounce and 8 ounce blocks, for example.

On Fri, 06 Mar 2009 13:42:58 -0500, Goomba >
wrote:

>Tracy wrote:
>
>>> CHEESECAKE (Pete C.)
>>>
>>> 1 lb ricotta 16 oz cream cheese
>> snippage...
>>
>>
>> what's the difference between 1 lb and 16 oz.???
>> I just think that's funny....
>>
>> -Tracy
>
>probably because that is the way the items themselves are labeled in the
>market.
>Cream cheese is sold in 3 ounce and 8 ounce blocks, for example.

I just changed the ricotta, cream cheese, and sour cream to all be 16
ounces in MasterCook. Easier to remember when shopping, too. They
were listed in the recipe as a pound, a pint, and 16 ounces. I like
uniformity.

Carol

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

Goomba wrote:
> Tracy wrote:
>
>>> CHEESECAKE (Pete C.)
>>>
>>> 1 lb ricotta 16 oz cream cheese
>> snippage...
>>
>>
>> what's the difference between 1 lb and 16 oz.???
>> I just think that's funny....
>>
>> -Tracy
>
> probably because that is the way the items themselves are labeled in the
> market.
> Cream cheese is sold in 3 ounce and 8 ounce blocks, for example.

Well, yeah, I know, I just though it was a bit funny.
I probably would have written "2 8 ounce packages of cream cheese" though.
A pound is a pound.....

Tracy
(wondering now if ricotta is still packaged in one pound
containers....hmmm. It wouldn't surprise me if the manufacturers knocked
off an ounce or two.)

*Now, I make cheesecakes without the crust, and I use Splenda. *
> It is gluten free, sugar free and perfect for low-carb diets.
>


becca,
recipe please!


rosie

>

Tracy wrote:
>
> Goomba wrote:
> > Tracy wrote:
> >
> >>> CHEESECAKE (Pete C.)
> >>>
> >>> 1 lb ricotta 16 oz cream cheese
> >> snippage...
> >>
> >>
> >> what's the difference between 1 lb and 16 oz.???
> >> I just think that's funny....
> >>
> >> -Tracy
> >
> > probably because that is the way the items themselves are labeled in the
> > market.
> > Cream cheese is sold in 3 ounce and 8 ounce blocks, for example.
>
> Well, yeah, I know, I just though it was a bit funny.
> I probably would have written "2 8 ounce packages of cream cheese" though.
> A pound is a pound.....
>
> Tracy
> (wondering now if ricotta is still packaged in one pound
> containers....hmmm. It wouldn't surprise me if the manufacturers knocked
> off an ounce or two.)

They were 15oz the last time I looked. Thieving *******s...

On Fri, 06 Mar 2009 10:19:50 -0500, Goomba >
wrote:

>Damsel in dis Dress wrote:
>
>> I never would have thought to try farmer's cheese in a cheesecake. In
>> fact, I've never even tasted the stuff (that I can recall). I'll try
>> it in my next cheesecake. Thank you for sharing your experiment!
>>
>> Carol
>>
>I've looked for Farmers Cheese before when a recipe called for it and
>never found it. It was helpful the Kajiki mentioned buying it at Publix
>because now I know I can hit up my own local Publix and try some myself.

I'd never seen it before... but then I'd never looked for it either!
It was right next to the cream cheese in Publix.

On Fri, 06 Mar 2009 11:26:56 -0600, Damsel in dis Dress
> wrote:

>On Fri, 06 Mar 2009 11:49:15 -0500, Boron Elgar
> wrote:
>
>>Sweetheart, I have been eating cheesecakes for over 50 years and
>>baking them for over 45. They almost invariably have a crust, even
>>when baked in their spring form. It is quite unusual to find one
>>without a crust, actually...it might not have one for Passover, but
>>otherwise, the best of them have a crust
>
>Use almond flour for a grain-free crust, Boron.
>
>Carol


I am using chopped pecans on one tomorrow.

I have used almond flour for pie crusts and not been thrilled with the
texture. The taste is great, but it doesn't hold up well to moisture
and gets almost gritty. You got any secrets that'll cure that?

Boron

Boron Elgar wrote:
>
> I have been eating cheesecakes for over 50 years and
> baking them for over 45. They almost invariably have a crust, even
> when baked in their spring form. It is quite unusual to find one
> without a crust, actually...it might not have one for Passover, but
> otherwise, the best of them have a crust

Try my version... lots of people have and love it.

LINDY'S NEW YORK STYLE CHEESECAKE



INGREDIENTS:

Crust
1 large package Nabisco Nutter Butter Sandwich Cookies
1 large bag Reese's Peanut Butter Cup Miniatures

Filling
2 1/2 pounds Philadelphia Cream Cheese
1 1/3 cups sugar
3 Tbs. flour
1 1/2 tsp. grated lemon zest
1 1/2 tsp. grated orange zest
5 whole eggs + 2 yolks
1/4 cup heavy whipping cream
1/4 tsp. vanilla


DIRECTIONS:

Preheat the oven to 400F. Butter the bottom, and sides of a 9" springform
pan. Crumb the cookies, and press into bottom, and 1/3 up the sides of pan.
Place
1 layer of peanut butter cups on bottom of pan. ( remove paper cups )

In the bowl of a mixer, combine the cheese, sugar, flour, lemon , orange,
and beat well. Add the eggs, and vanilla, and beat well. Add the heavy
cream,
and beat well.

Increase the oven to 550F. Pour the cheese mixture into the crust. Bake for
12 to 15 minutes. Reduce the heat to 200F, and bake for 1 hour. Turn off
the heat and keep the oven door open wide. Let the cake cool in the oven
for 30 minutes.

Serves 8 to10
---

On Fri, 06 Mar 2009 18:08:52 -0500, Boron Elgar
> wrote:

>On Fri, 06 Mar 2009 11:26:56 -0600, Damsel in dis Dress
> wrote:
>
>>On Fri, 06 Mar 2009 11:49:15 -0500, Boron Elgar
> wrote:
>>
>>>Sweetheart, I have been eating cheesecakes for over 50 years and
>>>baking them for over 45. They almost invariably have a crust, even
>>>when baked in their spring form. It is quite unusual to find one
>>>without a crust, actually...it might not have one for Passover, but
>>>otherwise, the best of them have a crust
>>
>>Use almond flour for a grain-free crust, Boron.
>
>I am using chopped pecans on one tomorrow.
>
>I have used almond flour for pie crusts and not been thrilled with the
>texture. The taste is great, but it doesn't hold up well to moisture
>and gets almost gritty. You got any secrets that'll cure that?

I wish I did. I guess I'd stick with the pecans. Or chop some
almonds instead of using the flour. My experieces with baking with
almond flour is that it crumbles terribly. But, if you really, really
want something sorta flour-like, it seems to be the best option. For
now.

Carol

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

On Fri, 06 Mar 2009 17:35:50 -0600, Damsel in dis Dress
> wrote:

>On Fri, 06 Mar 2009 18:08:52 -0500, Boron Elgar
> wrote:
>
>>On Fri, 06 Mar 2009 11:26:56 -0600, Damsel in dis Dress
> wrote:
>>
>>>On Fri, 06 Mar 2009 11:49:15 -0500, Boron Elgar
> wrote:
>>>
>>>>Sweetheart, I have been eating cheesecakes for over 50 years and
>>>>baking them for over 45. They almost invariably have a crust, even
>>>>when baked in their spring form. It is quite unusual to find one
>>>>without a crust, actually...it might not have one for Passover, but
>>>>otherwise, the best of them have a crust
>>>
>>>Use almond flour for a grain-free crust, Boron.
>>
>>I am using chopped pecans on one tomorrow.
>>
>>I have used almond flour for pie crusts and not been thrilled with the
>>texture. The taste is great, but it doesn't hold up well to moisture
>>and gets almost gritty. You got any secrets that'll cure that?
>
>I wish I did. I guess I'd stick with the pecans. Or chop some
>almonds instead of using the flour. My experieces with baking with
>almond flour is that it crumbles terribly. But, if you really, really
>want something sorta flour-like, it seems to be the best option. For
>now.
>
>Carol

LOL...the best option would be to skip the cheesecake and have a nice
salad! Ain't gonna happen at my house.

Boron

On Fri, 06 Mar 2009 08:15:08 -0600, "Pete C." >
wrote:

>Nor is it cheesecake since cheesecake dos *not* have a crust...

Are we going to beat that dead horse again. You WANT crust...you
make NY Cheesecake. You don't want crust.....you make your own
abomination.

"Mr. Bill" wrote:
>
> On Fri, 06 Mar 2009 08:15:08 -0600, "Pete C." >
> wrote:
>
> >Nor is it cheesecake since cheesecake dos *not* have a crust...
>
> Are we going to beat that dead horse again. You WANT crust...you
> make NY Cheesecake. You don't want crust.....you make your own
> abomination.

NY cheesecake is the abomination.

"Pete C." wrote:
>
> Tracy wrote:
> >
> > Goomba wrote:
> > > Tracy wrote:
> > >
> > >>> CHEESECAKE (Pete C.)
> > >>>
> > >>> 1 lb ricotta 16 oz cream cheese
> > >> snippage...
> > >>
> > >>
> > >> what's the difference between 1 lb and 16 oz.???
> > >> I just think that's funny....
> > >>
> > >> -Tracy
> > >
> > > probably because that is the way the items themselves are labeled in the
> > > market.
> > > Cream cheese is sold in 3 ounce and 8 ounce blocks, for example.
> >
> > Well, yeah, I know, I just though it was a bit funny.
> > I probably would have written "2 8 ounce packages of cream cheese" though.
> > A pound is a pound.....
> >
> > Tracy
> > (wondering now if ricotta is still packaged in one pound
> > containers....hmmm. It wouldn't surprise me if the manufacturers knocked
> > off an ounce or two.)
>
> They were 15oz the last time I looked. Thieving *******s...

Yep, 15oz "pound" containers in two brands. I looked when I was at the
grocery store this evening.

Kajikit wrote:

>
> And how was the cheesecake? Delicious! Very soft last night, but it
> firmed up overnight and this morning it was firm enough to cut a slice
> and pick it up to eat without it falling apart. Yes, I admit it - I
> had strawberry cheesecake for breakfast!


Good for you! A little indulgence once in a while makes life worth living.

As long as you don't do it every morning, I'd say no big deal.

gloria p

Damsel in dis Dress wrote:
> On Fri, 06 Mar 2009 18:08:52 -0500, Boron Elgar
> > wrote:

>> I have used almond flour for pie crusts and not been thrilled with the
>> texture. The taste is great, but it doesn't hold up well to moisture
>> and gets almost gritty. You got any secrets that'll cure that?
>
> I wish I did. I guess I'd stick with the pecans. Or chop some
> almonds instead of using the flour. My experieces with baking with
> almond flour is that it crumbles terribly. But, if you really, really
> want something sorta flour-like, it seems to be the best option. For
> now.

I've made excellent pie crust using 1/2 cup of almond flour and 1 1/2
cups of regular flour. I found that that amount of almond flour made my
crust flakier than usual. Not a huge carb savings, but every little bit
helps.

On Fri, 06 Mar 2009 10:01:46 -0600, Damsel in dis Dress
> wrote:

>On Fri, 06 Mar 2009 15:47:55 GMT, notbob > wrote:
>
>>On 2009-03-06, Pete C. > wrote:
>>
>>> it isn't. It's rather like that Chicago deep dish "pizza" that isn't.
>>>
>>> Pies have crusts, cakes do not. Cheesecake is baked in a spring form pan
>>> with *no* crust.
>>
>>Well, your food creds just plummeted off the bottom of the scale. Would you
>>care to try for our two remaining catagories, breathing and walking?
>
>ROFLMAO!!!!! I'm glad I wasn't taking a drink of anything!

Well I was. Must get towel for monitor. Towel for keyboard,too. Shirt
is another matter. At least it's just beer.
--

modom

Here's the one I use:

2 pkgs lady fingers
1/2 box xxxx sugar (2 cups)
3 pkgs 8 oz Philadelphia Cream Cheese
1 pkg Dream Whip
Blueberries or Cherries or Pineapple

Line sides and bottom of a spring form pan with the lady fingers.
Mix cheam cheese and sugar.
Whip Dream Whip as directed on the box and add it to the cream cheese and
sugar.
Set for a few hours or overnight in the fridge.
Add your favorite fruit before serving..

BTW, as you can see, it's a no-bake cheesecake and it's really excellent.




--
"Kajikit" > wrote in message
...
>I went to the grocery store yesterday for milk and the cheesecake in
> the bakery cabinet was calling my name really loudly... yelling it in
> fact! lol. I haven't had any in soooooooo long because it has no
> redeeming health value whatsoever, and so many calories from all the
> milkfat and sugar. I was very tempted to buy a piece and eat it on the
> spot, but I also realised that for very little more money I could buy
> the ingredients to make a whole cheesecake myself. And they had
> beautiful strawberries on sale in the fruit section...
>
> I gathered up strawberries, a packet of marie biscuits (they make a
> better crust than graham crackers because they're not so gritty, plus
> they're cheap!) and hit the dairy cabinet to get some cream cheese. I
> dithered around a bit there. I've always used Philadelphia cream
> cheese to make my cheesecake, but they've put so much gunk into it
> nowadays that they don't even call it 'cream cheese' any more! Take a
> close look at the label (and the ingredients list) some day and see
> what I mean... there was a store brand cream cheese but the
> ingredients list was just the same as the Philly stuff. But next to
> them was something called 'farmers cheese' in a little white
> cream-cheese shaped packet and it had exactly three ingredients -
> milk, salt, and rennet. I wasn't sure if it would work, but I figured
> it was worth experimenting. It was only about thirty cents more than
> the Philly junk. I stopped at the farmers market for some fresh lemons
> and I was good to go.
>
> When I got home I whipped up the crumb crust and baked it, and then I
> made the filling. The cheese was softer and grainier than cream
> cheese, but it whipped up just fine in the blender with the condensed
> milk. I put some strawberries into the mix for colour (the condensed
> milk was so old it looked like dulce de leche when I opened the can!)
> and juiced the lemons. I chopped up the rest of the strawberries and
> put them in the bottom of the crumb crust, and then I poured the
> cheese mix on top of it and baked the whole thing for twice as long as
> I usually do just to make sure it was as set as it was going to get. I
> was rather dubious about it when it came out of the oven, but it set
> up nicely when it cooled down, and it tasted delicious! I'll
> definitely be buying that cheese again. Thank you Publix! Plus there
> was a bonus - regular cream cheese has 100 calories an ounce, and the
> 'light' stuff has 70. But the farmers' cheese only has 40 calories per
> ounce, so we saved a whack of fatty calories right there!
>
> And how was the cheesecake? Delicious! Very soft last night, but it
> firmed up overnight and this morning it was firm enough to cut a slice
> and pick it up to eat without it falling apart. Yes, I admit it - I
> had strawberry cheesecake for breakfast!

On 2009-03-07, > wrote:

> Whip Dream Whip as directed on the box.....

Hwhipped cream in a box??

nb

"notbob" > wrote in message
...
> On 2009-03-07, > wrote:
>
>> Whip Dream Whip as directed on the box.....
>
> Hwhipped cream in a box??
>
> nb

From the ingredient list, I'd not call it "cream" at all
sugar, dextrose, partially hydrogenated vegetable oil (coconut and palm
kernel oils), modified cornstarch, propylene glycol monostearate
(emulsifier), sodium caseinate (from milk), and less than 2% of cellulose
gel, cellulose gum, hydroxypropyl methylcellulose, natural and artificial
flavor, acetylate mono- and diglycerides (emulsifiers), sodium
silicoaluminate (anticaking agent), yellow 5, yellow 6.

Hard to believe that people actually eat that stuff.

On 2009-03-07, Ed Pawlowski > wrote:

> Hard to believe that people actually eat that stuff.

I'm still dumbfounded over grease-whip (Coolwhip).

nb

notbob wrote:
> On 2009-03-07, > wrote:
>
>> Whip Dream Whip as directed on the box.....
>
> Hwhipped cream in a box??
>
> nb


Nasty chemical fake whipped cream, predating Cool Whip,
nasty frozen chemical fake whipped cream.

gloria p

wrote:
> Here's the one I use:
>
> 2 pkgs lady fingers
> 1/2 box xxxx sugar (2 cups)
> 3 pkgs 8 oz Philadelphia Cream Cheese
> 1 pkg Dream Whip
> Blueberries or Cherries or Pineapple
>
> Line sides and bottom of a spring form pan with the lady fingers.
> Mix cheam cheese and sugar.
> Whip Dream Whip as directed on the box and add it to the cream cheese and
> sugar.
> Set for a few hours or overnight in the fridge.
> Add your favorite fruit before serving..
>
> BTW, as you can see, it's a no-bake cheesecake and it's really excellent.
>


It would be even better with real whipped cream.

gloria p

On Fri, 06 Mar 2009 08:19:47 -0500, Kajikit >
wrote:

>I went to the grocery store yesterday for milk and the cheesecake in
>the bakery cabinet was calling my name really loudly... yelling it in
>fact! lol.

Thanks for sharing a cute story. It sounds like you had fun. I
mentioned in another thread that we went to a Good-Will grand opening
a week ago. There was a 4 inch spring form pan we debated on and took
a pass. It was in perfect shape and only a buck but I didn't think
I'd use it. After reading your post I see I really screwed up. It
would have been perfect for experiments. And with just two of us a
big cheesecake is hard to eat.

Lou

Damsel in dis Dress wrote:
> On Fri, 06 Mar 2009 09:59:19 -0600, Becca > wrote:
>
>
>> My cheesecake does not have a crust, and I bake it in a round, silicone
>> pan. After the cheesecake cools, it pops right out.
>>
>
> <taps foot, waiting for recipe to appear>
>
> My personal opinion is that a crust detracts from the cheesecake, but
> I've never had any without crust (that doesn't make crusts wrong, just
> wrong for me). The Lindy's pastry crust is good, though. I'd love to
> try your recipe, Becca.
>
> Carol

When my HD crashed, I lost all of my data, including my recipes. I
have most of the recipes typed and in a recipe file, so I will gradually
get them added back. I will post it as soon as I can. I am making a
cheesecake tonight.


Becca

Damsel in dis Dress wrote:
> On Fri, 06 Mar 2009 10:38:15 -0600, "Pete C." >
> wrote:
>
>
>> Damsel in dis Dress wrote:
>>
>>> On Fri, 06 Mar 2009 09:38:41 -0600, "Pete C." >
>>> wrote:
>>>
>>>
>>>> I've made plenty of real cheesecakes, even cryo-froze some and shipped
>>>> them across the country. All have received rave reviews.
>>>>
>>> Okay, we'll be needing that recipe.
>>>
>> I posted it here a while back during the last crust / no crust flame
>> war. It's a hybrid type with cream cheese, ricotta cheese and sour
>> cream.
>>
>
> I Googled, and here is the recipe, if anyone else is wishing to try
> it:
>
> CHEESECAKE (Pete C.)
>
> 1 lb ricotta
> 16 oz cream cheese
> 4 eggs
> juice of 1/2 lemon
> 1 tsp vanilla
> 3 tbsp cornstarch
> 3 tbsp flour
> 1 stick melted butter
> 1 pint sour cream
> 1 1/2 cups sugar
>
> 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 spring form pan .
> Turn off oven and leave cake in oven for 2 hours or longer .

My BIL makes a cheesecake similar to this one, using ricotta. It makes
a nice, soft cheesecake, but I like my cheesecake a little more dense.


Becca

rosie@readandpost wrote:
> Now, I make cheesecakes without the crust, and I use Splenda.
>
>> It is gluten free, sugar free and perfect for low-carb diets.
>>
>>
>
>
> becca,
> recipe please!
>
>
> rosie
>

We do not see you often enough, Rosie. I will post the recipe as soon
as I can, either tonight or tomorrow.


Becca

Becca wrote:
>
> Damsel in dis Dress wrote:
> > On Fri, 06 Mar 2009 10:38:15 -0600, "Pete C." >
> > wrote:
> >
> >
> >> Damsel in dis Dress wrote:
> >>
> >>> On Fri, 06 Mar 2009 09:38:41 -0600, "Pete C." >
> >>> wrote:
> >>>
> >>>
> >>>> I've made plenty of real cheesecakes, even cryo-froze some and shipped
> >>>> them across the country. All have received rave reviews.
> >>>>
> >>> Okay, we'll be needing that recipe.
> >>>
> >> I posted it here a while back during the last crust / no crust flame
> >> war. It's a hybrid type with cream cheese, ricotta cheese and sour
> >> cream.
> >>
> >
> > I Googled, and here is the recipe, if anyone else is wishing to try
> > it:
> >
> > CHEESECAKE (Pete C.)
> >
> > 1 lb ricotta
> > 16 oz cream cheese
> > 4 eggs
> > juice of 1/2 lemon
> > 1 tsp vanilla
> > 3 tbsp cornstarch
> > 3 tbsp flour
> > 1 stick melted butter
> > 1 pint sour cream
> > 1 1/2 cups sugar
> >
> > 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 spring form pan .
> > Turn off oven and leave cake in oven for 2 hours or longer .
>
> My BIL makes a cheesecake similar to this one, using ricotta. It makes
> a nice, soft cheesecake, but I like my cheesecake a little more dense.
>
> Becca

This one is dense, but not gluey like NY style. It is a hybrid with both
cream cheese (US style) and ricotta cheese (Italian style) as well as
sour cream.

"Lou Decruss" > wrote in message
...
> On Fri, 06 Mar 2009 08:19:47 -0500, Kajikit >
> wrote:
>
>>I went to the grocery store yesterday for milk and the cheesecake in
>>the bakery cabinet was calling my name really loudly... yelling it in
>>fact! lol.
>
> Thanks for sharing a cute story. It sounds like you had fun. I
> mentioned in another thread that we went to a Good-Will grand opening
> a week ago. There was a 4 inch spring form pan we debated on and took
> a pass. It was in perfect shape and only a buck but I didn't think
> I'd use it. After reading your post I see I really screwed up. It
> would have been perfect for experiments. And with just two of us a
> big cheesecake is hard to eat.
>

Cheese cake freezes well... is even better eaten frozen.

Becca wrote:
> Damsel in dis Dress wrote:
>> On Fri, 06 Mar 2009 09:59:19 -0600, Becca > wrote:
>>
>>
>>> My cheesecake does not have a crust, and I bake it in a round,
>>> silicone pan. After the cheesecake cools, it pops right out.
>>
>> <taps foot, waiting for recipe to appear>
>>
>> My personal opinion is that a crust detracts from the cheesecake, but
>> I've never had any without crust (that doesn't make crusts wrong, just
>> wrong for me). The Lindy's pastry crust is good, though. I'd love to
>> try your recipe, Becca.
>>
>> Carol
>
> When my HD crashed, I lost all of my data, including my recipes. I
> have most of the recipes typed and in a recipe file, so I will gradually
> get them added back. I will post it as soon as I can. I am making a
> cheesecake tonight.
>
> Becca

Watched an Alton Brown "Good Eats" show the other night, all about
making cheesecake. He didn't have any crusts on his either and they
looked pretty darned good.

brooklyn1 wrote:
>
> "Lou Decruss" > wrote in message
> ...
> > On Fri, 06 Mar 2009 08:19:47 -0500, Kajikit >
> > wrote:
> >
> >>I went to the grocery store yesterday for milk and the cheesecake in
> >>the bakery cabinet was calling my name really loudly... yelling it in
> >>fact! lol.
> >
> > Thanks for sharing a cute story. It sounds like you had fun. I
> > mentioned in another thread that we went to a Good-Will grand opening
> > a week ago. There was a 4 inch spring form pan we debated on and took
> > a pass. It was in perfect shape and only a buck but I didn't think
> > I'd use it. After reading your post I see I really screwed up. It
> > would have been perfect for experiments. And with just two of us a
> > big cheesecake is hard to eat.
> >
>
> Cheese cake freezes well... is even better eaten frozen.

Yes, it even cryo freezes and ships cross country packed with dry ice
very well.