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Cheesecake recommendation?
I have never made a cheesecake. At recipesource.com I am simply
overwhelmed by the selection. Can you recommend a good yet simple cheesecake recipe for me to start out on? I'm going to get a springform pan tomorrow. I assume I need one. Most of the cheesecake recipes I've seen call for them. Thank you, Michael |
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In article .com>,
"Michael" > wrote: > I have never made a cheesecake. At recipesource.com I am simply > overwhelmed by the selection. Can you recommend a good yet simple > cheesecake recipe for me to start out on? I'm going to get a > springform pan tomorrow. I assume I need one. Most of the cheesecake > recipes I've seen call for them. The absolute best chocolate cheesecake recipe I know of is from Fine Cooking. If you like chocolate cheesecake, then use it. It is extrememly rich, and can be doubled easily. It needs no other adornment, but some sliced and fanned strawberries are a nice garnish. Triple Chocolate Cheesecake (modified from Fine Cooking April/May 2003) Crust: 1 1/2 cups very finely crushed chocolate cookie crumbs (about 30 Nabisco Famous Chocolate Wafers) 3 tablespoons sugar 1/8 teaspoon cinnamon (I use Indonesian or Vietnamese cinnamon) 1/4 cup unsalted butter, melted Filling: 1/2 cup sour cream 2 teaspoons vanilla extract (I use Mexican vanilla) 1 teaspoon instant espresso powder 8 ounces bittersweet chocolate (I use Scharfenberger, but anything you like will do), finely chopped 3 packages (8 ounces each) cream cheese, at room temperature (Philly) 3 tablespoons natural, unsweetened cocoa powder (this is my major departure from the recipe, I use dutch process, because it is darker and more chocolatey to my taste) 1/4 teaspoon table salt 1 1/4 cups sugar 3 large eggs, at room temperature Make Crust: Heat oven to 400š F. In a medium bowl, stir together the cookie crumbs, sugar and cinnamon until blended. Drizzle with melted butter and mix until well blended and crumbs are evenly moist. Dump the mixture into a 9-inch springform pan and press evenly onto the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes and set on a wire rack to cool. Reduce oven temperature to 300š F. Make Filling & Bake: Mix the sour cream, vanilla and espresso powder in a small bowl. Set aside and stir occasionally until the coffee dissolves. Melt chocolate in the microwave (you can use a double boiler, but the microwave is quicker) for about a minute, if it needs more do so at 15 second intervals. Stir until smooth. Set aside to cool slightly. In a stand mixer fitted with the paddle attachment, beat the cream cheese, cocoa powder and salt until very smooth and fluffy, scraping down the sides of the bowl and paddle frequently (and with each subsequent addition). Add the sugar and continue beating until well blended and smooth. Scrape the cooled chocolate into the bowl; beat until blended. Beat in the sour cream mixture until well blended. Add the eggs, one at a time, and beat until just blended. (Don't overbeat the filling once the eggs have been added or the cheesecake will puff too much.) Pour the filling over the cooled crust, spread evenly, and smooth the top. Bake at 300š F until the center barely jiggles when nudged, 50-60 minutes. The cake will be slightly puffed, with a few little cracks around the edge. Let cool to room temperature on a rack, then refrigerate until well chilled, at least a few hours, or overnight for the best texture and flavor. Conventional cheesecake baking wisdom says to bake in a water bath, to avoid cracks in the top, but I have never had a problem with that with this recipe and bake directly on the oven rack. The oven temperatures are low enough to counter any over puffing and overcooking. To Serve: Unclasp the pan's ring, remove it, and run a long thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife as needed. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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Michael wrote:
> I have never made a cheesecake. At recipesource.com I am simply > overwhelmed by the selection. Can you recommend a good yet simple > cheesecake recipe for me to start out on? I'm going to get a > springform pan tomorrow. I assume I need one. Most of the cheesecake > recipes I've seen call for them. The recipe on the inside of the Philadelphia Cream Cheese box is pretty good. It's easy to make and there are some variations to the basic recipe as well. Personally, I prefer the basic one and had toppings, usually a sour cherry topping (home made not canned). |
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Michael wrote:
> I have never made a cheesecake. At recipesource.com I am simply > overwhelmed by the selection. Can you recommend a good yet simple > cheesecake recipe for me to start out on? I'm going to get a > springform pan tomorrow. I assume I need one. Most of the cheesecake > recipes I've seen call for them. The recipe on the inside of the Philadelphia Cream Cheese box is pretty good. It's easy to make and there are some variations to the basic recipe as well. Personally, I prefer the basic one and had toppings, usually a sour cherry topping (home made not canned). |
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On 16 Dec 2004 08:56:33 -0800, "Michael" >
wrote: >I have never made a cheesecake. At recipesource.com I am simply >overwhelmed by the selection. Can you recommend a good yet simple >cheesecake recipe for me to start out on? I'm going to get a >springform pan tomorrow. I assume I need one. Most of the cheesecake >recipes I've seen call for them. The following is a killer cheesecake, guaranteed: @@@@@ Now You're Cooking! Export Format Lindy's Famous Cheesecake desserts 1 cup flour; sifted 1/4 cup sugar 1 teaspoon grated lemon peel 1/2 teaspoon vanilla 1 egg yolk 1/4 cup butter; softened Filling: 5 8 oz. cream cheese; softened 1 3/4 cups sugar 3 tablespoons flour 1 1/2 teaspoons grated lemon peel 1 1/2 teaspoons grated orange peel 1/4 teaspoon vanilla 5 eggs 2 egg yolks 1/4 cup heavy cream frozen strawberries; thawed In medium bowl, combine flour, sugar, lemon peel and vanilla. Make well in center; add egg yolk and butter. Mix with fingertips until dough cleans side of bowl. Form into a ball and wrap in waxed paper. Refrigerate for one hour. Preheat oven to 400F. Grease the bottom and side of a 9" springform pan. Remove the side from the pan. Roll one third of dough on bottom of springform pan; trim edge of dough. Bake 8 - 10 mins, or until golden. Meanwhile, divide dough into 3 parts. Roll each part into a 2 1/2" strip, 10" long. Put together springform pan, with the baked crust on the bottom. Fit dough strips to side of pan, joining ends to line inside completely. Trim dough so it comes only 3/4 of the way up side of pan. Refrigerate until ready to fill. Preheat oven to 500F. Make Filling: In a large bowl of electric mixer, combine cheese, sugar, flour, lemon and orange peel, and vanilla. Beat at high speed, just to blend. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour mixture into springform pan. Bake 10 mins. Reduce temperature to 250F and bake 1 hour longer. Let cheesecake cool in wire rack. Glaze top with strawberries. Refrigerate 3 hours or overnight. To serve, loosen pastry from side of pan with spatula. Remove side of springform pan. Cut cheesecake into wedges. Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner." -- Duncan Hines To reply, replace "spaminator" with "cox" |
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On 16 Dec 2004 08:56:33 -0800, "Michael" >
wrote: >I have never made a cheesecake. At recipesource.com I am simply >overwhelmed by the selection. Can you recommend a good yet simple >cheesecake recipe for me to start out on? I'm going to get a >springform pan tomorrow. I assume I need one. Most of the cheesecake >recipes I've seen call for them. The following is a killer cheesecake, guaranteed: @@@@@ Now You're Cooking! Export Format Lindy's Famous Cheesecake desserts 1 cup flour; sifted 1/4 cup sugar 1 teaspoon grated lemon peel 1/2 teaspoon vanilla 1 egg yolk 1/4 cup butter; softened Filling: 5 8 oz. cream cheese; softened 1 3/4 cups sugar 3 tablespoons flour 1 1/2 teaspoons grated lemon peel 1 1/2 teaspoons grated orange peel 1/4 teaspoon vanilla 5 eggs 2 egg yolks 1/4 cup heavy cream frozen strawberries; thawed In medium bowl, combine flour, sugar, lemon peel and vanilla. Make well in center; add egg yolk and butter. Mix with fingertips until dough cleans side of bowl. Form into a ball and wrap in waxed paper. Refrigerate for one hour. Preheat oven to 400F. Grease the bottom and side of a 9" springform pan. Remove the side from the pan. Roll one third of dough on bottom of springform pan; trim edge of dough. Bake 8 - 10 mins, or until golden. Meanwhile, divide dough into 3 parts. Roll each part into a 2 1/2" strip, 10" long. Put together springform pan, with the baked crust on the bottom. Fit dough strips to side of pan, joining ends to line inside completely. Trim dough so it comes only 3/4 of the way up side of pan. Refrigerate until ready to fill. Preheat oven to 500F. Make Filling: In a large bowl of electric mixer, combine cheese, sugar, flour, lemon and orange peel, and vanilla. Beat at high speed, just to blend. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour mixture into springform pan. Bake 10 mins. Reduce temperature to 250F and bake 1 hour longer. Let cheesecake cool in wire rack. Glaze top with strawberries. Refrigerate 3 hours or overnight. To serve, loosen pastry from side of pan with spatula. Remove side of springform pan. Cut cheesecake into wedges. Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner." -- Duncan Hines To reply, replace "spaminator" with "cox" |
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"Michael" > wrote in message oups.com... I have never made a cheesecake. At recipesource.com I am simply overwhelmed by the selection. Can you recommend a good yet simple cheesecake recipe for me to start out on? I'm going to get a springform pan tomorrow. I assume I need one. Most of the cheesecake recipes I've seen call for them. Thank you, Michael This is super!: Chocolate Swirl Cheesecake 1 3/4 cup graham cracker crumbs 1/3 cup margarine, melted 1 1/4 cup sugar, divided 3 (8 oz) packages cream cheese, softened 2 teaspoons vanilla extract 3 eggs 1 cup sour cream 6 oz semi-sweet chocolate chips 1/4 cup sugar combine crumbs, melted margarine and 1/4 cup sugar press on bottom of 8" or 9" springform pan & set aside in bowl, with electric mixer, beat cheese, 1 cup sugar and vanilla until creamy beat in eggs, one at a time blend in sour cream in microwave, melt chocolate chips and add 1/4 cup sugar blend 1/2 cup of the cheesecake mixture into chocolate chip sugar mixture spread the cheesecake mixture into the pan drop dollops of the chocolate mixture on the cheesecake and swirl with a knife bake @ 350 for 60 to 70 minutes or until the center is set turn off oven leave the oven door slightly ajar, leave cheesecake in oven for 1 hour chill 4 hours or overnight |
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Depends on what you like in Cheesecake (Besides Redheads, which
everyone likes.) There's creamy, dry, flavored, etc. etc. etc. Here's what Gourmet magazine calls a classic New York cheesecake (Lindy's, see also Dave Smith.) http://www.epicurious.com/recipes/re...s/views/102592 Here's Martha's. No idea what it's like. http://www.marthastewart.com/page.jh...e& resultNo=4 You might also want to check Better Homes and Gardens, Joy of Cooking, or The Cake Bible. Oh, and Alton Brown of Food Network. He's always interesting. Here's a transcription of his cheesecake show. Since technique is important with cheesecake, this might be a good read. But you don't have to follow all his gadgetry. Lots of people make perfectly good cheesecake without going to the lenghts he does. http://www.goodeatsfanpage.com/Season5/EA1E04.htm Good luck. Enjoy. Your first one won't be perfect, but it will probably taste good anyway. Greg Zywicki My Favorite Cheesecake is actually Torta Ricotta. |
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"Michael" > wrote in message oups.com... >I have never made a cheesecake. At recipesource.com I am simply > overwhelmed by the selection. Can you recommend a good yet simple > cheesecake recipe for me to start out on? I'm going to get a > springform pan tomorrow. I assume I need one. Most of the cheesecake > recipes I've seen call for them. > > Thank you, Michael I second the nod for the Lindy's cheesecake. It's delicious, as is the one on the Philly Cream Cheese box. For what it's worth, I've experienced both and there's no need to go much further and complicate things. Some people like flavored cheesecakes but they've never interested me. I like plain old fashioned donuts too. cheers, rox ------------------------------------------- What do the fish remind you of? Other fish. And what do the other fish remind you of? Other fish. - Joseph Heller, Catch 22 |
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"Michael" > wrote in message oups.com... >I have never made a cheesecake. At recipesource.com I am simply > overwhelmed by the selection. Can you recommend a good yet simple > cheesecake recipe for me to start out on? I'm going to get a > springform pan tomorrow. I assume I need one. Most of the cheesecake > recipes I've seen call for them. > > Thank you, Michael I second the nod for the Lindy's cheesecake. It's delicious, as is the one on the Philly Cream Cheese box. For what it's worth, I've experienced both and there's no need to go much further and complicate things. Some people like flavored cheesecakes but they've never interested me. I like plain old fashioned donuts too. cheers, rox ------------------------------------------- What do the fish remind you of? Other fish. And what do the other fish remind you of? Other fish. - Joseph Heller, Catch 22 |
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Thought I'd weigh in with a cheesecake report. I was really
attracted to the chocolate type, but I thought I should bake something standard the first time, and branch out after that. Several recommended the recipe off the Philly package, so I did that. I had to do it in two 7" x 11" bake pans because after walking into Wal-Mart and seeing the huge Christmas crowds, I turned around and left without a springform. I increased the crust ingredients and cut back 15 minutes on the bake time, and it came out pretty good. One thing I didn't care for was the recommended topping using cherry pie filling. It was too sweet. I'm curious about the tart cherry topping that you make, David. Would you care to reveal your recipe for that? I would like to try it out. I sat at Borders bookstore for a while and looked at some cookbooks. One thing I noticed is a split on the standard way of doing cheesecake crusts. Most recommend doing a short bake on them before shoveling in the filling and going for the long run, but I noticed one cheesecake book recommended putting it in the freezer after pressing it into the pan, and then doing just one bake. Any thoughts on this? Thank you, Michael |
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Try and chocolate brownie cheesecake. Make brownies - underbake. Cut about
half the pan (9x9) in little squares (or break them up by hand). Make crust - pour in half batter - submerge the brownies and pour on rest of batter. Bake in a water bath - 325 for about 80 minutes or until puffed around edges. Cool and drizzle chocolate glaze over top. My favorite. Email me if you have any questions - I've been selling them for years and this is the best seller. |
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"Michael" > wrote in message oups.com... > I have never made a cheesecake. At recipesource.com I am simply > overwhelmed by the selection. Can you recommend a good yet simple > cheesecake recipe for me to start out on? I'm going to get a > springform pan tomorrow. I assume I need one. Most of the cheesecake > recipes I've seen call for them. > > Thank you, Michael > Michael, This is an easy recipe, and even better, it's an amazingly creamy and decadent recipe! Creamy Lemon Cheesecake NOTE: You can make this *any* flavor. Just follow a couple simple rules: First, if making chocolate cheesecake, use melted chocolate, not cocoa or "liquid chocolate" or Hershey's syrup. And when using other flavors, whether it be orange juice, or liqueur, don't add more than 1/4-1/3 cup additional liquid. Change or omit the zest according to flavor used. Crust: 4 cups graham cracker crumbs 2 sticks unsalted butter, melted Combine until it looks like wet sand, then pour into a 9" springform pan. Rotate the pan to get a light coating of crumbs all around the sides. Press as you go. Press remaining mixture into the bottom. Set aside, and preheat oven to 325*f. For the cheesecake: 20 oz cream cheese 1 cup + 2 Tbsp (8 oz) sugar 1 7/8 cup (16 oz) sour cream 3 large eggs 1/3 cup strained freshly squeezed lemon juice 2 Tbsp very finely grates lemon zest (if you have a Microplane, it works beautifully) Place cream cheese and sugar into the bowl of your food processor and blend until very smooth. Make sure there are no lumps, because once you add liquids, you will never get them out. Scrape down the bowl. Add the sour cream and process until smooth again. Add the eggs, one at a time, pulsing to incorporate each egg before adding the next. Scrape down the bowl. Add the lemon juice (or whatever flavoring you chose), and lemon zest (omit if using other flavor) and combine well. Pour into the crust and set on a sheet pan with 1/2 inch sides to catch any butter that leaks out. Bake 1 hour 20 minutes to 1 hour 30 minutes, or until cheesecake is set around edges, but still has a loose looking, creamy area about 2-3 inches across directly in the center. This will firm up when chilled. Remove from oven and place on a rack to cool completely. Do not refrigerate until completely cooled. This will prevent cracks. If you don't have a processor, you can make this in the mixer, but have the ingredients at room temp before proceeding, and make sure that the cream cheese is lump free before proceeding. Kimberly |
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"Michael" > wrote in message oups.com... > I have never made a cheesecake. At recipesource.com I am simply > overwhelmed by the selection. Can you recommend a good yet simple > cheesecake recipe for me to start out on? I'm going to get a > springform pan tomorrow. I assume I need one. Most of the cheesecake > recipes I've seen call for them. > > Thank you, Michael > Michael, This is an easy recipe, and even better, it's an amazingly creamy and decadent recipe! Creamy Lemon Cheesecake NOTE: You can make this *any* flavor. Just follow a couple simple rules: First, if making chocolate cheesecake, use melted chocolate, not cocoa or "liquid chocolate" or Hershey's syrup. And when using other flavors, whether it be orange juice, or liqueur, don't add more than 1/4-1/3 cup additional liquid. Change or omit the zest according to flavor used. Crust: 4 cups graham cracker crumbs 2 sticks unsalted butter, melted Combine until it looks like wet sand, then pour into a 9" springform pan. Rotate the pan to get a light coating of crumbs all around the sides. Press as you go. Press remaining mixture into the bottom. Set aside, and preheat oven to 325*f. For the cheesecake: 20 oz cream cheese 1 cup + 2 Tbsp (8 oz) sugar 1 7/8 cup (16 oz) sour cream 3 large eggs 1/3 cup strained freshly squeezed lemon juice 2 Tbsp very finely grates lemon zest (if you have a Microplane, it works beautifully) Place cream cheese and sugar into the bowl of your food processor and blend until very smooth. Make sure there are no lumps, because once you add liquids, you will never get them out. Scrape down the bowl. Add the sour cream and process until smooth again. Add the eggs, one at a time, pulsing to incorporate each egg before adding the next. Scrape down the bowl. Add the lemon juice (or whatever flavoring you chose), and lemon zest (omit if using other flavor) and combine well. Pour into the crust and set on a sheet pan with 1/2 inch sides to catch any butter that leaks out. Bake 1 hour 20 minutes to 1 hour 30 minutes, or until cheesecake is set around edges, but still has a loose looking, creamy area about 2-3 inches across directly in the center. This will firm up when chilled. Remove from oven and place on a rack to cool completely. Do not refrigerate until completely cooled. This will prevent cracks. If you don't have a processor, you can make this in the mixer, but have the ingredients at room temp before proceeding, and make sure that the cream cheese is lump free before proceeding. Kimberly |
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The Barefoot Contessa recipe is very good and very simple to make. I am not a
cheesecake fan but I made it yesterday for friends who are cheesecake people and they loved it. |
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The brownies are baked and cooled first - sorry.
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"Michael" > wrote:
>Thought I'd weigh in with a cheesecake report. I was really >attracted to the chocolate type, but I thought I should bake >something standard the first time, and branch out after that. >Several recommended the recipe off the Philly package, so >I did that. I had to do it in two 7" x 11" bake pans because >after walking into Wal-Mart and seeing the huge Christmas >crowds, I turned around and left without a springform. > >I increased the crust ingredients and cut back 15 minutes >on the bake time, and it came out pretty good. One thing >I didn't care for was the recommended topping using cherry >pie filling. It was too sweet. I'm curious about the tart >cherry topping that you make, David. Would you care to >reveal your recipe for that? I would like to try it out. > >I sat at Borders bookstore for a while and looked at some >cookbooks. One thing I noticed is a split on the standard >way of doing cheesecake crusts. Most recommend doing >a short bake on them before shoveling in the filling and >going for the long run, but I noticed one cheesecake book >recommended putting it in the freezer after pressing it into >the pan, and then doing just one bake. Any thoughts on >this? I had read that baking first it results in a crispier crust. Don't know if that is true. Having a cold pan+crust would make the warm up of the batter slower in the baking. One big warning... water baths are a pain in the ass with springforms. Many aren't waterproof and I've had three leak water in and make soggy crusts. I tried using multiple layers of tin foil wrapped around the springform but I still have some water around the springform. Once this worked really well, once let in a little water but not bad, once a lot of water. Just did it tonight and there was considerable water. I don't know if the crust is soggy yet... still cooling. As for recipes... they don't have too many unique ingredients that make differences. but there are variations that you may want to experiment with.. For basic cheesecakes... 1 egg per 8 oz cream cheese + 1-4 extra yolks Sub 8oz of c.c. for cup of cottage cheese, sour cream or ricotta 1/4 cup to 1/3 cup sugar per 8 oz. cream cheese separate egg whites, whip n fold them in last (lighter texture) 1 - 2 tablespoons lemon juice & zest 1-3 tablespoons cornstarch/flour (I !think! this affects texture) 14 oz can Condensed sweetened milk (trying this tonight) 1/2 to 1+1/2 cup extra sour cream (fold in late) **I like this** 1/2 - 1 cup of whipping cream, whipped, fold in last 1/2 to 1+1/2 tsp vanilla extract Folding in egg whites seems to work well--I don't like it so dense it feels closer to fudge. Adding sour cream makes the taste better. I just tried adding lemon and condensed sweetened milk. I've been making a pumpkin cheesecake with 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg 1/4 tsp ground cloves, a 15 oz can of pumpkin puree, and a combo of dark brown sugar/white sugar. Very well liked. I haven't tried a chocolate recipe I really liked. They weren't chocolatey enough. The ones I tried had 1-2oz of chocolate to each 8oz of cream cheese. They all seem to say 1/3 cup of cocoa, but I've found recipes that add between 1 and 12 oz of melted chocolate for 24 oz of cream cheese. I've had some chocolate cheesecakes (like at the Cheesecake Factory) that were amazing, but I wonder how much of it is really a cheescake. The multilayer chocolate ones seem to have very moussey top layers--which might be more of the no-bake cheesecake offering. Basically adding gelatin for texture and structure. I haven't tried the no bake cheesecakes yet. >Thank you, Michael DiGiTAL_ViNYL (no email) |
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That's about right - I push the brownie pieces down if they tend to float
before pouring remaining batter on top. Worth the trouble. |
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That's about right - I push the brownie pieces down if they tend to float
before pouring remaining batter on top. Worth the trouble. |
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